Spiced Pumpkin & Pecan Scones With Cinnamon Chips
3
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Delicous and different scones with pumpkin, pecans, and cinnamon chips; this recipe was inspired by chef #242729's recipe #397407, 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. recipe #397407 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.
- Ready In:
- 35mins
- Serves:
- Yields:
- Units:
3
People talking
ingredients
- 4 tablespoons butter, softened
- 4 tablespoons brown sugar
- 1 egg
- 1⁄2 teaspoon maple extract (optional) or 1 tablespoon maple syrup (optional)
- 1 cup pumpkin puree (250g)
- 4 tablespoons milk
- 1 -2 teaspoon pumpkin pie spice or 1 -2 teaspoon mixed spice
- 2 cups spelt flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup old fashioned oats
- 1⁄2 cup pecans
- 1⁄2 cup cinnamon baking chips (optional)
- 2 tablespoons milk
- 2 tablespoons sugar
- 1⁄2 teaspoon pumpkin pie spice or 1 -2 teaspoon mixed spice
directions
- Preheat oven to 400 F / 200 C / Gas 6. Lightly grease a baking tray or line with parchment paper.
- 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).
- 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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RECIPE MADE WITH LOVE BY
@Katzen
Contributor
@Katzen
Contributor
"Delicous and different scones with pumpkin, pecans, and cinnamon chips; this recipe was inspired by chef #242729's recipe #397407, 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. recipe #397407 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."
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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! <br/>I cut the dough into rounds and ended up with 12 smallish scones.<br/>THANK YOU SO MUCH for sharing this keeper with us, Kat. Ill make them again for sure!<br/>Made and reviewed for one of my babies during PAC Autumn 2011.Reply
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These were rock hard and I didn't over bake them either.Reply
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