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    You are in: Home / Recipes / Pumpkin Pecan Scones Recipe
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    Pumpkin Pecan Scones

    Pumpkin Pecan Scones. Photo by Annacia

    1/1 Photo of Pumpkin Pecan Scones

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    15 mins

    12 mins

    Cupcake-Princess's Note:

    These yummy scones are perfect to make during fall.

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    Ingredients:

    Yield:

    scones

    Units: US | Metric

    Directions:

    1. 1
      In a mixing bowl large bowl stir together flour, brown sugar, baking powder, pie spice, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl whisk together egg, pumpkin and milk. Add to crumb mixture and stir just until moistened. Stir in pecans.
    2. 2
      Turn dough onto a lightly floured surface, knead 10 times. Pat into an 8-in. circle. Cut into eight wedges; separate wedges and place on a greased baking sheet.
    3. 3
      Bake at 400° for 12-15 minutes or until golden brown.

    Ratings & Reviews:

    • on March 27, 2010

      55

      I made these a few days ago and was very very pleased with them. I made a couple of changes to suite our needs, I used 50% unbleached white and 50% whole wheat flour white I used 2 tablespoons of Splenda brown blend for the sugar and a third cup of a more heart healthy margarine for the butter. Ok, that's 3 changes but they were still great. The pumpkin in really mild in this recipe that makes beautiful big scones. They also freeze quite well if you don't want to use them all at once.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin Pecan Scones

    Serving Size: 1 (744 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 302.6
     
    Calories from Fat 139
    46%
    Total Fat 15.4 g
    23%
    Saturated Fat 8.0 g
    40%
    Cholesterol 58.3 mg
    19%
    Sodium 285.3 mg
    11%
    Total Carbohydrate 36.2 g
    12%
    Dietary Fiber 1.7 g
    7%
    Sugars 7.4 g
    29%
    Protein 5.3 g
    10%

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