Pumpkin Pecan Scones

Scones:

  • 3 c. self-rising flour
  • 1/2 c. sugar
  • 2 T. cinnamon
  • 3/4 c. of toasted pecan pieces
  • 1 stick unsalted butter
  • 1 c. canned pumpkin
  • 3/4 c. buttermilk

Glaze:

  • 1 c. powdered sugar
  • 2-3 T. water or milk

Combine flour, sugar and cinnamon.  Cut in butter until mixture is coarse and crumbly.  Mix in pecans and pumpkin.  Add just enough of buttermilk mixture to make a soft dough.  Turn out on a floured board and cut with a biscuit or cookie cutter.

Place scones close together on a cookie sheet sprayed with vegetable oil. Bake at 400 degrees until lightly browned about 8-10 minutes.  Brush with glaze while still hot.  Enjoy!

Scones are served best warm and may be reheated in foil before serving.

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