Pumpkin Pecan Scones

I often cook my own pumpkin for recipes containing pumpkin, but sometimes canned pumpkin works just as well, or possibly even better. I have only used canned pumpkin to make these scones, but I'm sure one could cook and puree their own pumpkin to make them if desired. To be honest, I haven't tried it only because I usually make these on a whim rather than planning ahead. These scones feel like eating a healthy comfort food for breakfast or a snack, especially in the fall. They are great with both coffee and tea.


Pumpkin Pecan Scones

1 can pumpkin
½ cup nut milk*
1 tablespoon apple cider vinegar
1 tablespoons ground flaxseed
2 tablespoons hot water
1 teaspoon vanilla extract
3 cups whole wheat flour
2 tablespoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup maple sugar**
½ cup pecans



Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicon baking liner.

Whisk together the nut milk and apple cider vinegar. Set aside.

Mix together flaxseeds and hot water. Set aside.

Mix together flour, baking powder, cinnamon, ginger, cardamom, nutmeg, cloves, and date sugar.


Mix flaxseed mixture and vanilla into nut milk mixture. Add canned pumpkin. Whisk together until creamy.

Add pumpkin mixture to the flour mixture. Stir until flour is just incorporated,
being careful not to overmix. Batter will be thick.








Break pecans into small pieces. Gently fold pecans into batter.










Scoop scones onto the baking sheet. An ice-cream scoop can make this easier by
giving them a uniform shape.







Bake at 400 degrees for 12-15 minutes.

Allow scones to cool on the baking sheet for 5 minutes. Transfer to a baking rack and allow to cool completely before serving.



*I have used almond milk and cashew milk at different times in these scones. My current favorite for baking is cashew milk, but both work well.

** I sometimes make these scones with date sugar. Maple sugar gives it a bit more of a refined texture and also compliments the pumpkin very well. Date sugar is a healthier alternative. I really like maple with pumpkin.


Note: I use organic ingredients whenever possible.


Disclosure: This blog contains affiliate links meaning if you click on those links and make a purchase, I earn a commission at no additional cost to you.

To learn more about me and my work, please visit, www.tlcooper.com.



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