Pumpkin Scone

Pumpkin Scones

3 cups flour
1/2 cup sugar
2 TBSP baking powder
1/8 tsp. salt
2 tsp. Pumpkin Pie Spice (widely available)
1 Cup Chopped Pecans

1/2 cup butter, very cold, cut into small dice

½ cup milk
½ cup Pure Pumpkin Puree
1 egg
1 tsp. vanilla


1 TBSP Milk
1 TBSP turbinado sugar

Preheat the oven to 375ºF. Place the flour, sugar, baking powder, salt, pumpkin pie spice and chopped pecans in a large bowl and whisk to combine. Scatter the butter dice over the dry ingredients. With your fingers, blend in the butter by squeezing it with the flour until it is well distributed. The mixture will still appear dry, this is fine.

In a bowl or glass measure, mix together the milk, pumpkin puree, egg and vanilla. Once combined, add to the dry ingredients. Knead gently for 1 minute (this is best done by hand in the bowl while turning the bowl).

On a cooky sheet lined with parchment or foil, form the dough into a round, 7” in diameter and 1 ½ " thick. If desired, brush with 1 T. milk and sprinkle with sugar. Cut circle into 6 pieces, separating them slightly.

Bake for 15 minutes. Rotate pan and bake for another 12 minutes, or until lightly browned. Serve warm with butter, honey or jam.

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