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Pumpkin Scones with Spiced Pecans

Pumpkin Scones with Spiced Pecans
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Pumpkin Scones with Spiced Pecans


Our love affair with scones has been well documented here, here and here. We think they’re the bee knees, mostly because they so closely resemble a biscuit. In fact, all of our scone recipes use our famous biscuit mix, which only makes baking them that much simpler. These pumpkin scones would make for a wonderful breakfast treat when a plain ol’ bowl of cereal just won’t cut it. They’re sweet and spicy and taste like autumn, the perfect way to celebrate the season. Enjoy!

Servings: 12 scones



Preheat oven to 350 degrees. Sift biscuit mix, granulated sugar, salt and cinnamon into a mixer bowl. With a blade attachment, turn the mixer on. Add the cubed cold butter and incorporate until the mixture looks like fine granules. Add heavy cream, egg yolk and pumpkin puree and blend just until combined (be careful not to overwork the dough). Gently fold in spiced pecans and marshmallows into the dough. Remove dough from bowl and transfer to a clean working surface.

Roll out the dough to approximately 1 inch thickness and cut into triangles. Place them on a parchment-lined baking sheet. Top the scones with a sprinkling of brown sugar before baking. Bake for 15-20 minutes until golden brown.