I promised myself I was going to wait until the first day of fall to post my first pumpkin recipe of the year, but I just can’t do it anymore. Heck, it was hard enough to wait until after the first day of September!
Like many of you, I make pumpkin recipes year round. Pecans though? I feel like they are the forgotten stepchild of fall amazingness. Pumpkin, apples and cranberries take the spotlight while sweet and crunchy pecans are often forgotten, left on the sidelines.
Well not here, my friends. These scones may be loaded with pumpkin spice, but the real star is the ultra-soft pecan flour. The texture of these scones is like no other. The outside is just like a regular scone, but the inside is melt-in-your-mouth smooth. Not at all dry and crumbly like some scones can be.
Pecan flour isn’t exactly a common ingredient. At least, I’ve never seen it in the store, and until after making my own was a slightly annoying (but still totally worth it) task, I didn’t even know you could buy it. King Arthur sells it, and you can also look on Amazon. I made my own by grinding the pecans in my food processor, then lofts of sift, grind, repeat. I can’t say it was a quick process, but the result was so incredible that I would do it again in a heart beat!
Other than if you make your own pecan flour, they are ridiculously quick and easy to make. 1 bowl–no mixer–quick bake time–practically fool proof!
I dusted mine with a pumpkin spiced powdered sugar topping, but they are equally great without, or with some fresh whipped cream or whipped coconut cream for an extra treat. They also stay super soft for a few days, so you can make them ahead of time for company, or throw them together at the last minute. Either way, once you make them, they won’t last long!
Ultra-soft pumpkin spiced pecan flour scones are sure to be your new go-to fall treat! Vegan & gluten-free.
- 2 1/2 cups pecan flour
- dash salt
- 1 tsp baking soda
- 1 tbsp corn starch
- 1 tsp pumpkin pie spice
- 2 tbsp pure maple syrup
- 1/2 cup pumpkin puree
- 2 tbsp powdered sugar
- 1 tsp pumpkin pie spice
- To make the scones, preheat oven to 350. Line a medium baking sheet with Silpat or parchment paper. Set aside.
- In a medium bowl, whisk together pecan flour, salt, baking soda, corn starch, and pumpkin pie spice. Add maple syrup and pumpkin puree. Mix until combined. Mixture will be slightly wet and sticky. If it is unmanageable, add more pecan flour 1 tablespoon at a time.
- Roll dough into a large ball and press down into a 1-1 1/2? thick disk. Cut into 8 equal pieces. Do not separate. Bake as if for 9-11 minutes until golden and set. Transfer to wire racks to cool completely.
- In a small bowl, whisk together powdered sugar topping. Lightly dust onto scones just before serving. Scones can be stored at room temperature in an airtight container for up to 5 days.