Welcoming in the Fall: Pecan Pumpkin Scones
I've been fighting autumn off with a stick for weeks now, pretending as if it weren't so. I would put on my tank top every morning, telling myself that the day would warm, but then grabbing a sweater or a sweatshirt to cover my shoulders before venturing outside for the air had turned cool and crisp overnight.
But fall made its official entrance last week, and it's high time I started accepting the facts, stopped drinking my coffee iced and fired the oven up to make a few baked goods with the bounty of the season.
The farmers market last weekend was full of pumpkins, and the early season apples had made way for the larger bushels and pecks of Honeycrisp and McIntosh. I picked up a few pie pumpkins and started dreaming of pumpkin breads and muffins eaten warm from the oven with a cup of creamy coffee on a cool morning. And just as fast as the trees had started to change the color of their leaves, my love for autumn returned.
The first order of baking business became these scones. Sweet and filled with the scent of pumpkin pie, these scones will bring you from summer's bright grasp and have you appreciating the yellow and orange-hued beauty that surrounds you. Pecan pumpkin scones may even help you forget the cold, blue winter that is to come if you eat enough of them.
Pecan Pumpkin Scones
2 cups flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg, grated
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon salt
6 tablespoons butter
1/2 cup pumpkin puree
3 tablespoons heavy cream
1/3 cup chopped pecans
Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper or use a silicone baking mat. In a large bowl mix together flour, sugar, baking powder, cinnamon, nutmeg, ground cloves, ginger, cardamom and salt. Cut in butter using a pastry cutter or food processor until mixture is crumbly.
In a medium bowl beat pumpkin puree, cream and the egg together. Add the wet ingredients to the dry and stir to make a dough. Fold in pecans. Place dough on a floured surface and roll lightly into a rectangle about 1" thick. Cut the dough into triangle pieces with 2" sides.
Bake scones on the cookie sheet at 400 degrees F for 10-14 minutes until they begin to brown slightly. Remove from oven and cool on racks. Paint glaze over the top while still warm and allow to harden slightly.
1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
Mix together all ingredients. Continue mixing until no lumps remain. Use as a glaze for pecan pumpkin scones.