Pumpkin Pecan Scones

So far this fall I’ve made pumpkin soup, pumpkin smoothie, pumpkin rolls, pumpkin cheesecake, pumpkin cookies and pumpkin cinnamon buns…I’m slightly obsessed because cinnamon, nutmeg and ginger are amongst my favourite flavours and they are pretty much pumpkin’s best friends. I was just looking for something a little less sweet that could actually be enjoyed for breakfast and/or with a coffee. *On a side note Iceland makes coffee with fresh grated ginger and it’s the best thing ever…bring it over to Canada please*. So here’s a scone recipe adapted from another blog (link at the bottom). I put my own twist on it! It’s delicious and since it’s just the perfect amount of sweet you could eat a hundred of them no problem! Well, that might be a problem…but you get my point!

INGREDIENTS

For the scones

  • 2 cups of flour
  • 1 tbsp of baking powder
  • 1/2 tsp of salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp freshly grated ginger
  • 1/2 cup of butter, cold and cut in small pieces
  • 1/2 cup pumpkin puree
  • 1 egg
  • 3 tbsp heavy cream

For the icing

  • 3/4 cup icing sugar
  • 1 tsp pumpkin puree
  • 1 tbsp whisky or rum

For the pecans

  • 1/3 cup chopped pecans
  • 1 tbsp brown sugar
  • 1 tbsp whisky or rum
  • A pinch of salt

MAKING IT

Preheat your oven at 425° and line a baking sheet with parchment paper.

Mix all your dry ingredients and spices together. Then add the butter. With two knives, cut the butter into the flour mixture until the butter pieces are no bigger than a pea. In a separate bowl, mix egg, pumpkin puree and cream. Incorporate to dry ingredients and by hand, knead everything together until you get a homogenous dough.

On a floured surface, roll out dough to about 1/2 cm thick and cut into triangles. Place on the baking sheet and bake for 14-16 minutes.

For the icing, mix all the ingredients together and set aside.

For the pecans, heat a small saucepan to medium high heat and mix all the ingredients. Remove from heat when the pecans start to caramelize.

Once the scones are cooked and cooled, drizzle icing and pecans on top.

Cheers xxx

XT206465XT206469XT206471Click here for original recipe

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