Pumpkin Chocolate Chip and Pecan Scones

It feels like fall outside, leaves are falling, and the air is getting chilly. But the colors are beautiful, I love looking out the window and seeing the leaves on the grass, yes it’s a bit messy, but beautiful colors, nonetheless.

And when fall is here, the number one thing that comes to my mind are pumpkins. Especially now the stores are full of them, and Halloween is approaching, so it’s a fun time of the year.

With that in mind, I came across this lovely recipe for pumpkin scones, which I thought were just gorgeous and I had to try them myself. I modified the recipe a bit, just because I like to change things up, so one thing I had to add was pecans. I love pecans, and I thought it gave these scones a nice crunch. These pumpkin scones turned out delicious and I’ve been having one for breakfast every day and they smell just heavenly.

Making scones is super easy and you could literally throw everything together in 15 or 20 minutes, and you’ve got yourself a wonderful breakfast, and I must say they go perfectly with a good cup of hot coffee.

So to start making these scones, you first have to mix all the dry ingredients together, including sugar and spices. I modified the original recipe a bit and substituted pumpkin pie spice for the ginger and nutmeg. Add the cubed butter, and using a pastry cutter, cut in the butter until it resembles small peas. You could use a food processor if you wish or simply two forks or two knives.

Next add the chocolate chips and pecans to the dry ingredients and lightly mix it all together.

In another medium size bowl, mix the pumpkin puree with the eggs.

Add the pumpkin mix to the dry ingredients, and using a spatula mix everything together, get in there with your hands when needed. Now you have a couple options here, you can form the dough in 2 disks and make 6 smaller scones, or you can form it in one disk and make 8 larger scones. The disks should be about 3/4 of an inch (2 cm) in thickness. If you’ve made one disk, cut it into 8 triangles, just like you’d cut pizza, or if you’ve made 2 disks cut each into 6 triangles.

The scones should be laid on a cookie sheet lined with parchment paper or a silpat and then place the tray in the freezer, for about 30 minutes, so the scones set. In the meantime, preheat the oven to 425 F degrees. After 30 minutes, brush the scones with milk and sprinkle some sugar on top and bake for about 20 to 25 minutes, or until you stick a toothpick down the middle of a scone and it comes out clean.

Recipe adapted from here.

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Pumpkin Chocolate Chip and Pecan Scones

5 from 1 vote

Prep: 15 mins

Cook: 25 mins

Total: 40 mins

Author: Joanna Cismaru

Serves: 12 scones

Print Pin Rate

Imagine these Pumpkin Chocolate Chip and Pecan Scones fresh out of the oven, warm and packed with chocolate chips and pecans. Perfect for start of fall.

Ingredients

• 2 3/4 cups all-purpose flour
• 1/3 cup sugar
• 1 tbsp baking powder
• 3/4 tsp salt
• 3/4 tsp ground cinnamon
• 1/2 tsp pumpkin pie spice
• 1/4 tsp ground allspice
• 1/2 cup butter cold, cut in cubes
• 1 cup chocolate chips
• 1 cup pecans chopped
• 2/3 cup canned pumpkin
• 2 large eggs
• milk for brushing
• sugar for sprinkling over the top of the scones.

US Customary – Metric

Instructions

• In a large bowl, mix all the dry ingredients together, including sugar and spices. I modified the original recipe a bit and substituted pumpkin pie spice for the ginger and nutmeg.
• Add the cubed butter, and using a pastry cutter, cut in the butter until it resembles small peas. You could use a food processor if you wish or simply two forks or two knives.
• Next add the chocolate chips and pecans to the dry ingredients and lightly mix it all together.
• In another medium size bowl, mix the pumpkin puree with the egg.
• Add the pumpkin mix to the dry ingredients, and using a spatula mix everything together, get in there with your hands when needed. Now you have a couple options here, you can form the dough in 2 disks and make 6 smaller scones, or you can form it in one disk and make 8 larger scones. The disks should be about 3/4 of an inch (2 cm) in thickness. If you’ve made one disk, cut it into 8 triangles, just like you’d cut pizza, or if you’ve made 2 disks cut each into 6 triangles.
• The scones should be laid on a cookie sheet lined with parchment paper or a silpat and then place the tray in the freezer, for about 30 minutes, so the scones set.
• Preheat the oven to 425 F degrees.
• After 30 minutes, brush the scones with milk and sprinkle some sugar on top and bake for about 20 to 25 minutes, or until you stick a toothpick down the middle of a scone and it comes out clean.

Nutrition Information:

Serving: 1sconeCalories: 344kcal (17%)Carbohydrates: 41g (14%)Protein: 6g (12%)Fat: 18g (28%)Saturated Fat: 8g (50%)Cholesterol: 54mg (18%)Sodium: 171mg (7%)Potassium: 205mg (6%)Fiber: 2g (8%)Sugar: 16g (18%)Vitamin A: 2438IU (49%)Vitamin C: 1mg (1%)Calcium: 83mg (8%)Iron: 2mg (11%)

Course:Breakfast

Cuisine:American

Keyword:pumpkin chocolate chip scones, pumpkin scones

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Enjoy!