Pumpkin Pecan Scones

Pumpkin Pecan Scones are a wonderful way to start a fall morning or afternoon!

Pumpkin Pecan Scones Recipe:

2 1/4 cups all purpose flour
1/4 cup brown sugar
1 TBSP baking powder
1/2 tsp salt
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp all spice
1/2 cup unsalted cold butter
1 egg
1/2 cup canned pumpkin
1/3 cup milk
Optional: 1/4 cup chopped pecans plus some extra for the top

Preheat oven to 400°. Mixed dry ingredients in a large bowl. Cut in butter with pastry blender until it looks like course crumbs. In another bowl whisk wet ingredients. Add to dry mixture and mix until just combined and moistened. Add pecans if desired. Put dough on floured surface. Kneed a few times. Roll out to 8 to 9 inch circle and cut into eight wedges. Place wedges slightly apart on cast-iron pan or baking sheet. Bake 20 minutes, should be lightly browned on top. Remove from oven cool for a bit. Serve warm and put a slather of pumpkin butter on if desired. Happy eating!