Spiced Pumpkin & Pecan Scones With Cinnamon Chips

“Delicous and different scones with pumpkin, pecans, and cinnamon chips; this recipe was inspired by chef #242729's Bed and Breakfast Spiced Pumpkin Scones With Honey Butter, which I added oatmeal, spelt flour, maple syrup or maple extract, pecans, and cinnamon chips to, and also added a spiced sugar sprinkle on top. Bed and Breakfast Spiced Pumpkin Scones With Honey Butter has a wonderful recipe in it for honey butter; I highly recommend it if you like butter on your scones! You can use canned, frozen, or fresh pumpkin puree in these scones.”
READY IN:
35mins
SERVES:
6
YIELD:
6 Scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 F / 200 C / Gas 6. Lightly grease a baking tray or line with parchment paper.
  2. Cream together butter and sugar, then beat in egg, pumpkin puree, maple syrup or extract (if using), and 4 tablespoons milk until smooth. Add the mixed spice to the pumpkin mixture, taste and adjust the spices to taste. Stir in flour and oatmeal until a dough forms, add nuts and chips, then knead a few times on a well floured surface until the dough holds together. Press the dough into a flat circle 1 to 1.5cm thick. Cut into 6 wedges, place onto greased baking tray, and brush the tops with 2 tablespoons of milk and sprinkle with spiced sugar (mixture of sugar and spice).
  3. Bake in the preheated oven until golden brown on top and bottom, 15 to 20 minutes. Once done, wrap scones with a clean tea towel and allow to cool for 15 minutes before serving (with the honey butter from referenced recipe if preferred.).

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