Name: Pumpkin Pecan Scones
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; O Organics Sugar, Organic, Dark Brown; SIGNATURE SELECTS Baking Powder, Double Acting; David's Kosher Salt; McCormick Gourmet™ Organic Ground Saigon Cinnamon; O Organics Nutmeg, Organic, Ground; Challenge Butter, Unsalted, European Style; SIGNATURE SELECTS Pumpkin, 100% Pure; Lucerne Dairy Farms Cage Free Extra Large Shell Eggs; Diamond Pecans, Chopped; O Organics Sugar, Organic, Powdered; O Organics Milk, Low Fat, Organic

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Preheat oven to 425°F.
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In a bowl whisk together the flour, brown sugar, baking powder, salt, cinnamon and nutmeg.

Mix together the butter and flour mixture using your fingertips, a pastry blender or two knives until it forms the texture of coarse meal. It’s okay if a few larger pieces remain.

In a separate bowl, whisk together the egg and pumpkin. Add the pumpkin mixture and the pecans to the flour mixture and mix until combined.

On a lightly floured piece of parchment paper, gently press the dough into a 1-inch thick circle, about 8 inches in diameter.

Using a knife or bench scraper, cut the circle into 8 even triangles (wedges) and gently pull apart on the parchment.

Transfer the parchment paper onto a baking sheet and bake for 20 minutes or until golden.

Pumpkin Pecan Scones

Serves 8

10 mins prep

20 mins cook

30 mins total

What you need

For the Scones:

For the Glaze:

How to make

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