These pumpkin white chocolate pecan scones took me several tries to get them nicely spiced and soft and not gummy while using an entire 15 oz can of pumpkin. The trick is to completely blot excess moisture of the pumpkin puree and from there it's divided between the scone dough and the sweet pumpkin butter topping that really brings out the pumpkin flavor. With that said, if you have a kitchen scale I HIGHLY recommend using it to measure the pumpkin puree after removing excess water. This is the hardest part of the recipe and there after the recipe comes together fairly easily. You do want to make sure all your ingredients for the pumpkin scone dough are COLD, like the butter, and even the mixing bowl.
Pumpkin purée: Use plain pumpkin, not pumpkin pie filling, also the pumpkin is blotted before it is used in the recipe.
Vanilla extract: Rounds out all the flavors.
Dark brown sugar: This adds a deeper caramel flavor that I wanted for this recipe.
Granulated sugar: A smaller amount rounds out the sweetness.
All-purpose flour: Helps with structure and brings the dough together.
Baking powder: Assist with the scones to rise, without it the scones will comes our flat.
Cold butter: The dough butter should remain cold and visibly distributed through the flour.
Warm spices: Cinnamon, ginger, nutmeg, and cloves give the dough a signature pumpkin fall flavor.
White chocolate: Chips or a finely chopped bar both work. Smaller pieces are easier to distribute during folding.
Pecans: Finely chop them so larger pieces don’t tear through the dough.
Whipping cream or milk: Brush it over the whole scone dough before adding coarse sugar and cutting into wedges.
Coarse sugar: It adds crunch both before baking and after the sweet pumpkin butter goes on top.
Blotting is an important step in this recipe and in a lot of pumpkin recipes that doesn't need excess moisture.
Whisk the flour, both sugars, baking powder, salt, and spices thoroughly. Add the cold butter into the bowl and gently toss it with the flour. You should still see small pieces of butter throughout the mixture. The mixture should be crumbly and avoid working everything into a smooth paste. Mix the vanilla into the chilled pumpkin portion, then add that into the dry ingredients with a sturdy spatula. Stir in the white chocolate and chopped pecans. At first, the dough may look rough and crumbly. Scrape from the bottom of the bowl and gently press the mixture together. Squeeze a handful of dough and if it holds together, it is ready to shape.
Turn the dough onto a lightly floured surface. Use enough flour to prevent sticking without coating the dough heavily. Pat into an even circle or square and cut into halves, place one dough on top of another. Then cut that dough in halve and place one half on top of the other. Then gently push the dough down and shape it in an even circular disc shape. about 1 inch thick. You only need enough pressure to bring the dough together. Avoid kneading it until smooth. If the butter starts to smear or the dough feels greasy, refrigerate it for about 15 minutes before continuing.
This recipe is written for blotted pumpkin. Using unblotted pumpkin changes the moisture balance and the scones will have a gummy texture.
No. This version uses finely chopped pecans. If you prefer toasted pecans, cool them completely before adding them to the cold dough.
Yes. After folding, shape the dough into a slab approximately 1 inch thick and cut it into eight similar sized pieces. Brush and sugar before cutting, then freeze. Check doneness because a different shape may affect baking time.
You can serve the scones plain, but the topping is part of the intended flavor and uses the pumpkin reserved from the whole can. For the complete recipe, spread it directly onto the cooled scones and finish with coarse sugar.
It should settle into place while staying soft and creamy, similar to a cream cheese spread. You don’t need to wait for a hard sugar shell.
They are best the day they are baked. Refrigerate topped leftovers in a covered container and enjoy within three days for best quality. Refrigeration will soften the sugar crust. For making ahead, freeze the baked, cooled scones without the topping and finish them after thawing.
A dark baking sheet can cause the bottoms to brown before the centers finish baking. Use a light colored baking sheet lined with parchment on the middle rack. If the bottoms darken too quickly, place a second baking sheet underneath to help prevent burning.
Warm butter, excess pumpkin moisture, dough shaped too thin, or baking powder that has lost its strength can reduce the rise. Keep the butter cold, weigh the pumpkin after blotting, and shape the dough approximately 1 inch thick.
-These scones are best the day they’re baked. Once the sweet pumpkin butter topping has settled, store them in a single layer in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for about 30 minutes before serving. Just note that the coarse sugar topping will soften during storage.
-You can also freeze the scones once cooled and without the pumpkin butter topping in a single layer on a parchment-lined tray until firm, then wrap each scone tightly and place in a freezer bag or airtight container. Freeze for up to 2 months. Thaw by warming the scones in the oven at 300°F for 5–10 minutes, then cool before adding the sweet pumpkin butter and coarse sugar.
Measuring flour properly makes a big difference in how your baked recipes turn out. For best results, use a kitchen scale and measure in grams. This ensures consistency and prevents adding too much flour, which can make this cake dry or dense.
If you don’t have a kitchen scale:
Too much flour is one of the most common reasons baked recipes can become dry and cakey
You want a golden color, not burnt, like toasted hazelnut, not coffee ash.
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