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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Pumpkin Pecan Scones Recipe

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This recipe for Pumpkin Pecan Scones is from Linnea's Wedding Shower Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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, pressing down to about 1/2 inch. Cut into shapes.

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

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

Delicious with Devonshire cream:
Mix together and beat 1 8-oz pkg softened cream cheese, 1/2 freshly squeezed lemon, and 2 tsp. vanilla. Gradually beat in 2 c. powdered sugar. Fold in 1 c. sour cream.
Personal Notes:
Personal Notes:
These were served at the Santa Rosa bridal shower.

 

 

 

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