Spiced Pumpkin & Pecan Scones With Cinnamon Chips

READY IN: 35mins
Recipe by Katzen

Delicous and different scones with pumpkin, pecans, and cinnamon chips; this recipe was inspired by chef #242729's Bed and Breakfast Spiced Pumpkin Scones With Honey Butter, which I added oatmeal, spelt flour, maple syrup or maple extract, pecans, and cinnamon chips to, and also added a spiced sugar sprinkle on top. Bed and Breakfast Spiced Pumpkin Scones With Honey Butter has a wonderful recipe in it for honey butter; I highly recommend it if you like butter on your scones! You can use canned, frozen, or fresh pumpkin puree in these scones.

Top Review by Lalaloula

These scones turned out fabulous! They were sooo good, perfect for autumn with just the right spice mix. YUM! The pumpkin, nuts, cinnamon chips and oats went really great together. I only used 1 ts of mixed spice, but next time Ill use it all as somehow it didnt come through that much. I used a flax egg, half whole wheat flour and only half the sugar (in both dough and topping) and these still turned out so good! YUM!
I cut the dough into rounds and ended up with 12 smallish scones.
THANK YOU SO MUCH for sharing this keeper with us, Kat. Ill make them again for sure!
Made and reviewed for one of my babies during PAC Autumn 2011.

Ingredients Nutrition


  1. Preheat oven to 400 F / 200 C / Gas 6. Lightly grease a baking tray or line with parchment paper.
  2. Cream together butter and sugar, then beat in egg, pumpkin puree, maple syrup or extract (if using), and 4 tablespoons milk until smooth. Add the mixed spice to the pumpkin mixture, taste and adjust the spices to taste. Stir in flour and oatmeal until a dough forms, add nuts and chips, then knead a few times on a well floured surface until the dough holds together. Press the dough into a flat circle 1 to 1.5cm thick. Cut into 6 wedges, place onto greased baking tray, and brush the tops with 2 tablespoons of milk and sprinkle with spiced sugar (mixture of sugar and spice).
  3. Bake in the preheated oven until golden brown on top and bottom, 15 to 20 minutes. Once done, wrap scones with a clean tea towel and allow to cool for 15 minutes before serving (with the honey butter from referenced recipe if preferred.).

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