Pumpkin Pecan Scones

Ingredients

• 3 cups all purpose flour
• 1/3 cup packed brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chilled unsalted butter, cut into small cubes
• 2/3 cup pumpkin puree
• 2 large eggs
• 1/2 cup chopped toasted pecans*
• 1 cup powdered sugar
• 1-2 tablespoons milk of choice, slowly add until desired consistency

Steps

1. 1

   Preheat oven to 425°F.

2. 2

   In a bowl whisk together the flour, brown sugar, baking powder, salt, cinnamon and nutmeg.

3. 3

   Mix together the butter and flour mixture using your fingertips, a pastry blender or two knives until it forms the texture of coarse meal. It’s okay if a few larger pieces remain.

4. 4

   In a separate bowl, whisk together the egg and pumpkin. Add the pumpkin mixture and the pecans to the flour mixture and mix until combined.

5. 5

   On a lightly floured piece of parchment paper, gently press the dough into a 1-inch thick circle, about 8 inches in diameter.

6. 6

   Using a knife or bench scraper, cut the circle into 8 even triangles (wedges) and gently pull apart on the parchment.

7. 7

   Transfer the parchment paper onto a baking sheet and bake for 20 minutes or until golden.