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Pumpkin scone on a plate with a platter of pumpkin scones behind it.
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5 from 4 votes

Cinnamon Glazed Pumpkin Scones with Candied Pecans

Fragrant pumpkin scones are drizzled in cinnamon glaze and topped with candied pecans for the ultimate fall breakfast!
Prep Time20 minutes
Cook Time25 minutes
Additional Time30 minutes
Total Time1 hour 15 minutes
Course: Bread Recipes
Cuisine: American
Servings: 8 Scones
Calories: 590kcal
Author: Laura

Equipment

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

  • Preheat the oven to 375°
  • 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
    Flour, baking powder, and spice mix in a bowl.
  • 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
    A bowl with pumpkin puree, an egg, brown sugar, buttermilk, and vanilla on a marble countertop.
  • Add the liquid to the flour mixture and stir just to combine them do not over mix
    Pumpkin scone dough in a bowl.
  • Lightly flour your workspace and put the dough on it, pat out the dough into a rectangle with the long side towards you
    Patted out pumpkin scone dough.
  • Fold the right side over to the middle, then fold the left side over on top of it
    A close-up image of pumpkin scone dough on a parchment paper.
  • Rotate it 90° and repeat
    Folded pumpkin scone dough.
  • 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
    Cut the scone dough disk into wedges.
  • Put the wedges on the prepared baking sheet and freeze while the oven preheats
    Scone wedges on a baking sheet ready to chill and then bake.
  • 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
    Pumpkin scones on a cooling tray.
  • 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
    Candied pecans added to the iced pumpkin scones.
  • Store remaining pecans in an airtight container for up to 5 days
    A platter of pumpkin scones.

Video

Notes

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

Nutrition

Serving: 1Serving | Calories: 590kcal | Carbohydrates: 83g | Protein: 6g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 562mg | Potassium: 131mg | Fiber: 3g | Sugar: 55g | Vitamin A: 2785IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 3mg
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