Pumpkin Pecan Scones

The Fall brings us many sweet vegetables from butternut squash to pumpkins. I love making pumpkin pies, pumpkin muffins and pumpkin pecan scones.


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup organic brown sugar
  • ½ cup chopped pecans
  • 1 tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • 1/8 tsp nutmeg
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted organic butter, room temperature
  • 1/3 cup organic buttermilk
  • ½ cup organic pumpkin puree
  • 1 tsp pure vanilla extract
  • 1 egg yolk for top of scones


  1. Preheat oven to 400 degrees.
  2. Combine all dry ingredients in large bowl: flour, brown sugar, pecans, cinnamon, ginger, cloves, nutmeg, baking powder, baking soda and salt.
  3. Cut butter into small cubes and add to flour mixture. Combine with a pastry blender or your hands until you have a crumbly mixture.
  4. In separate bowl, whisk all wet ingredients: buttermilk, pumpkin puree and vanilla. Add to dry ingredients and combine until moistened.
  5. On flour surface, form dough into square shape about 6” wide. Cut dough into triangles and place on parchment lined baking sheet.
  6. In small dish, whisk egg yolk with a dash of water or milk. Brush tops of scones with egg wash and sprinkle with organic sugar.
  7. Bake for 15-20 minutes or until golden brown.

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