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.
Ingredients
- 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
Instructions
- 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.
they look delicious. pinning!
SHARING THIS with my PUMPKIN LOVING FRIEND! Oh wait, I love pumpkin TOO!
I am a sucker for scones. And you added pumpkin… heck ya! Pinning.
Oh scones are my weakness. They truly are. These sounds delicious and I wish that I could make them! Boo to my pesky nut allergy 🙁
PUMPKIN season is here! Woooooooo!
I have never seen pecan meal before, but I was literally thinking yesterday that if I could buy such a thing that I’d use some for the recipe I was working on. Fall must be here (in spirit) for both of us I guess! Love your scones:)
pecan flour?! i didn’t even know this existed!! these look tasty as always and peeeerfect for fall!
OMG! I need that flour! Pecans are my favorite!
And bring on the pumpkin recipes, I am so ready for fall!
Pecan flour! That’s so cool! These look like dessert but they’re good for you too…love it!
Ooh!! This looks so delicious. I need to look for pecan flour!
These look CRAZY good! I just bought a new bag of pecans. I’ve never baked with pecan flour but I’m obsessed with almond meal so I’m sure it’s fabulous. YUM!
I’ve never heard of pecan flour before! I know I would love this yummy treat!
Thanks Kierston!
These sound awesome, friend! And, pecan flour? Sign me up! 🙂
Thanks girl!! I have already forgotten how much time it took me to make my own, and want to create more recipes with it!
I have never used pecan flour–interesting! Your recipes always look delicious, thanks for sharing!
Thanks so much Katie!! The pecan flour is legit the stuff dreams are made of! 🙂
MMM pumpkins. You can make pumpkin stuff all year round, I won’t mind! I’ve already had a few pumpkin coffees 😉
Oh me too! Sept 1st I was like PUT A PUMPKIN IN IT!
Yummm!!! Those almost look like flourless chocolate cake. all smooth and rich and delicious.. only nutty and pumpkiny!
They kinda do, huh? I was a little surprised by how dark they were, and thought I had under-cooked them, but they turned out so perfect!
Pumpkin scones are on my to-make list this fall season. 🙂 I am sooo intrigued by the pecan flour!
You would love the pecan flour, Sally! I swear one of these days I’m going to figure out how to use every single nut as a flour! 🙂 Can’t wait to see your pumpkin scones!
I’ve never used pecan flour, but it sounds absolutely amazing! I love pecans! Pumpkins pecan scones would definitely be my breakfast favorite!
i bought pumpkin seed flour from nuts.com. I bet it would work well here too! yes? or i’ll just come over
I think something may be off with this recipe. I followed it to the T, and my scones were nothing but a wheal of slightly cooked batter. Never firmed up to be anything like a scone. Not sure what the issue is…
It’s so hard to find baked goods without eggs. Thanks for posting!