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Nothing says HELLO fall and spooky season like these Cinnamon Glazed Pumpkin Scones with Candied Pecans. Perfect for breakfasts, brunch, or even coffee with friends!
Pumpkin scones are made with real butter, pumpkin puree, and warm pumpkin pie spices. Once baked they’re drizzled in an easy cinnamon glaze and candied pecans for the ultimate fall treat!
Want to make plain scones? Try this recipe for scones! You can enjoy them plain or jazz them up with butter and jam. Um, that sounds delish right now!
What should I serve with these pumpkin scones?
The best thing about scones is they are never wrong. Brunch? Scones. Treat with coffee? Scones. No reason at all? Scones.
You can pair them with hot coffee or a cup of tea for that classic Starbucks feel. Or make some air fryer sausage links and you’ve got an easy weekend breakfast to enjoy at home. They’re also perfect for brunch with friends.
What do I need to make Pumpkin Scones?
- pumpkin puree
- all-purpose flour
- brown sugar
- baking powder
- pumpkin pie spice
- powdered sugar
- candied pecans (store-bought or a homemade recipe is included below if you want to use it!)
If you want to use store-bought candied pecans that’s great. They work perfectly! Or you can use the simple recipe included below.
Do I need any special equipment to make scones?
NO! Scones are like big flaky biscuits except they usually have sugar and an egg in them. So if you make biscuits at home you can make scones at home. Two knives or a pastry blender work well for cutting the butter into the flour but they’re not necessary.
We Love Pumpkin Recipes Don’t You??
Once August rolls around I am ready for the slow descent into fall. The light changes and suddenly I’m ready for a pumpkin brownie and an Italian Soda!
Try these other pumpkin recipes, we think you’ll love them!
- Pumpkin Bundt Cake with a Cheesecake Swirl
- 2 Ingredient Pumpkin Brownies
- Double Decker 2/1 Pumpkin Pecan Pie
- Pumpkin Texas Sheet Cake
- Pumpkin Pie Italian Soda
Cinnamon Glazed Pumpkin Scones with Candied Pecans
- 1/2 cup unsalted butter
- 2 cups flour
- 1/2 cup brown sugar
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 cup pumpkin puree
- 1 egg
- 1/4 cup buttermilk
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1/4 tsp cinnamon
- 1-2 TBSP milk
- 2 1/2 TBSP water
- 1/2 cup brown sugar
- 3/4 tsp vanilla
- 2 1/2 cups pecans
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- cut butter in cubes, pop it in the freezer to chill it until ready to use
- line a baking sheet with parchment or a silicone sheet
- in a large mixing bowl whisk together the flour, brown sugar, baking powder, salt, and spice mix
- use a pastry blender to cut in the butter until the mixture resembles fine crumbs, you can pulse it in the food processor to chop it just don't over-process it
- in a smaller bowl whisk together the pumpkin, egg, buttermilk and vanilla
- add the liquid to the flour mixture and stir just to combine them do not over mix
- lightly flour your workspace and put the dough on it, pat out the dough into a rectangle with the long side towards you
- fold the right side over to the middle, then fold the left side over on top of it
- rotate it 90° and repeat
- rotate it 90° and repeat for the third time
- then pat the dough out into a disk, use a sharp knife to cut the dough in half then cut each half into 4 triangle pieces
- put the wedges on the prepared baking sheet and freeze while the oven preheats
- preheat the oven to 375°
- when hot slide the pan into the oven and bake for 20-25 minutes until the top is golden brown, remove from the pan and cool on a cooling rack
- meanwhile, make the candied pecans: line a baking pan with parchment and set aside, put everything except the pecans into a heavy bottom saucepan, bring to a quick boil over medium heat, add the pecans cook, and stir for 1-2 more minutes until the pecans become fragrant, pour out onto the prepared sheet, use a fork to pull the pecans apart as needed, cool until ready to use
- when the scones are cooled make the icing by stirring together the powdered sugar and cinnamon, and add just enough of the milk to make it drizzling consistency
- drizzle over the scones, and add candied pecans to the top of the scones
- store remaining pecans in an airtight container for up to 5 days