Best 5 Spiced Pumpkin Pecan Scones With Cinnamon Chips Recipes

PUMPKIN PECAN SCONES

Steps:

• In a mixing bowl large bowl stir together flour, brown sugar, baking powder, pie spice, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl whisk together egg, pumpkin and milk. Add to crumb mixture and stir just until moistened. Stir in pecans.
• Turn dough onto a lightly floured surface, knead 10 times. Pat into an 8-in. circle. Cut into eight wedges; separate wedges and place on a greased baking sheet.
• Bake at 400° for 12-15 minutes or until golden brown.

SPICY PUMPKIN SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine flour, 7 tablespoons sugar, baking powder, cinnamon, baking soda, and salt in a large bowl. Cut in 4 tablespoons butter until mixture resembles coarse crumbs.
• Beat egg using a whisk in a bowl. Add pumpkin, sour cream, and ginger; beat until well blended. Stir pumpkin mixture into the flour mixture until a soft dough has formed.
• Turn dough out onto a well-floured surface and knead gently 10 times. Roll or gently pat into a 9x6-inch rectangle. Cut dough into 6 squares. Cut each square in 1/2 diagonally, making 12 triangles.
• Place the dough triangles 2 inches apart on an ungreased baking sheet. Melt remaining tablespoon of butter and brush over scones. Sprinkle with remaining 1 tablespoon sugar.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center of a scone comes out clean, 10 to 12 minutes.

PUMPKIN SCONES

Steps:

• Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
• Combine flour, sugar, baking powder, salt, and pumpkin pie spice in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
• In a separate bowl, whisk together pumpkin, milk, vanilla paste and egg. Fold wet ingredients into dry ingredients and mix in mini cinnamon chips. Form the dough into a ball.
• Pat out dough onto a lightly floured surface and form it into an 8-inch circle and about 1 inch thick. Use a large knife or a pizza cutter to slice the dough into 8 equal triangular portions. Place on prepared baking sheet.
• Bake for 14-16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
• When scones have cooled, whisk together the glaze ingredients. Drizzle over the top of the cooled scones. Let set before serving.

SPICED PUMPKIN & PECAN SCONES WITH CINNAMON CHIPS

Steps:

• Preheat oven to 400 F / 200 C / Gas 6. Lightly grease a baking tray or line with parchment paper.
• 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).
• 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.).

PUMPKIN PIE SPICED PECANS

Steps:

• Combine the sugar, pie spice, salt and ginger; set aside. In a Dutch oven, bring the water, honey and oil to a boil. Add pecans; cook and stir until all of the liquid is evaporated, about 1 minute. Immediately sprinkle with reserved sugar mixture; toss to coat. , Transfer to an ungreased 15x10x1-in. baking sheet. Bake at 325° for 15-20 minutes or until browned, stirring twice. Cool on a wire rack. Store in an airtight container.