Pecan Pumpkin Scones
These pecan pumpkin scones are stuffed with dried figs and spiced with a mixture of cinnamon, nutmeg, cloves, and ginger.
Servings: 8
Ingredients
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon pumpkin pie spice mix*
- ½ cup granulated sugar
- ½ cup unsalted butter, cubed
- 1 cup lightly toasted pecans, roughly chopped
- ½ cup chopped dried figs
- ⅔ cup canned pumpkin puree*
- milk, for brushing
- turbinado sugar, for topping
Instructions
- Stir together flour, baking soda, salt, spice mix, and sugar in a large bowl. Toss in cubed butter. Cover and let chill in the freezer for 15 minutes.
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper or silicone baking mat. Set aside.
- Remove flour mixture from the freezer. Using a pastry blender (pastry cutter) or two forks cut butter into flour until mixture resembles coarse sand. Mix in chopped pecans and figs until well distributed.
- Add pumpkin puree and fold to combine until mixture is a "shaggy mess." Dump coarse dough onto a lightly floured work surface. Gently knead dough together. Dough will start off very dry and it will moisten as you knead.
- Pat dough into a circle with an 8-inch diameter. Cut scones into 8 equal wedges.
- Transfer scones onto prepared baking sheet, allowing at least 2-inches of space between scones. Lightly brush scone tops with milk and generously sprinkle with turbinado sugar.
- Bake for 25-28 minutes until scones have puffed up. Let scones cool slightly on baking sheet for 3-5 minutes before transferring to a wire rack to cool to room temperature. Serve scones warm or at room temperature.
Notes
Use store-bought pumpkin spice mix or make your own by mixing together: 1/2 tsp ground cinnamon, 1/4 tsp ground/grated nutmeg, 1/8 tsp ground cloves, 1/8 tsp ground ginger.
Make sure to used canned PURE pumpkin puree, not pumpkin pie mix.