Can you believe it’s Pumpkin Latte Season?  

And in order to keep up with the Fall festivities, I decided to make some deeeeeelicious Pumpkin Pecan Scones!

And these aren’t your typical hard textured, crumbly dry scone. 

These are soft, moist and pillowy.

Spiced with nutmeg, cloves, and cinnamon, the batter is perfectly mixed and rustically formed to create a dozen of these goodies.

Have them for breakfast with your morning coffee, or indulge in an after-dinner dessert.  Either way, you will not be disappointed. 

In fact you’ll want to make more!

Of course, the main ingredient is our pumpkin puree.  

Gather all the dry ingredients and place in a large bowl

Stir the dry ingredients well and add the stick of cold, cubed butter.  Cut the butter into the flour mixture until it resembles a coarse meal.

Add the puree and other wet ingredients to the bowl

Stir well to combine.  

Heavily flour a wood board and pat the dough out onto the surface.  You may need to flip the dough over several times to make sure it’s not sticking, adding more flour as needed

Using a knife or pizza wheel, slice the dough into wedges

Transfer to a parchment lined cookie sheet and bake at 400 for about 10 minutes

Remove from the oven and drizzle the maple icing over each scone

Before the icing dries, top with finely chopped pecans

Holy yum!

Talk about melt in your mouth Autumn goodness.  

I would be lying if I didn’t tell you these were all gone within an hour of coming out of the oven.  Thanks to my teenage boys!

Happy Baking!