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Cinnamon Glazed Pumpkin Scones with Candied Pecans

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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 scone on a plate with a platter of pumpkin scones behind it.

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!

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.

Two scones on plates with a platter of 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
  • butter
  • all-purpose flour
  • brown sugar
  • baking powder
  • pumpkin pie spice
  • salt
  • egg
  • buttermilk
  • vanilla
  • powdered sugar
  • milk
  • cinnamon
  • 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.

A platter of pumpkin scones.

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!

Two pumpkin scones on plates.

Try these other pumpkin recipes, we think you’ll love them!

Freshly iced pumpkin scones.
Yield: 8 Scones

Cinnamon Glazed Pumpkin Scones with Candied Pecans

Pumpkin scone on a plate with a platter of pumpkin scones behind it.

Fragrant pumpkin scones are drizzled in cinnamon glaze and topped with candied pecans for the ultimate fall breakfast!

Prep Time 20 minutes
Cook Time 25 minutes
Additional Time 30 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 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

Candied Pecans

  • 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

Instructions

  1. cut butter in cubes, pop it in the freezer to chill it until ready to use
  2. line a baking sheet with parchment or a silicone sheet
  3. in a large mixing bowl whisk together the flour, brown sugar, baking powder, salt, and spice mix
  4. 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
  5. in a smaller bowl whisk together the pumpkin, egg, buttermilk and vanilla
  6. add the liquid to the flour mixture and stir just to combine them do not over mix
  7. lightly flour your workspace and put the dough on it, pat out the dough into a rectangle with the long side towards you
  8. fold the right side over to the middle, then fold the left side over on top of it
  9. rotate it 90° and repeat
  10. rotate it 90° and repeat for the third time
  11. 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
  12. put the wedges on the prepared baking sheet and freeze while the oven preheats
  13. preheat the oven to 375°
  14. 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
  15. 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
  16. 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
  17. drizzle over the scones, and add candied pecans to the top of the scones
  18. store remaining pecans in an airtight container for up to 5 days

Notes

You can skip making candied pecans and use any store bough pecans you like!

Recommended Products

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Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 605Total Fat 36gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 25gCholesterol 54mgSodium 448mgCarbohydrates 67gFiber 5gSugar 38gProtein 8g

This nutrition information was calculated using a computer program, results may vary.

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laura sampson

About Laura

Laura is on a mission to teach modern family oriented women how to make old-fashioned foods new again. A wife and mom of 3 boys, Laura understands the struggles of trying to serve a home-cooked meal each night. She provides recipes and cooking hacks for busy moms to create dishes they may think take more time or skill than they have to make. Read more...

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