Homemade Swirled Pumpkin Butter Pecan Scones: Your Ultimate Fall Baking Recipe
Rich, buttery, and utterly irresistible, these swirled scones are a delightful celebration of autumn flavors. Each bite delivers a perfect harmony of creamy pumpkin butter, finely chopped pecans, and a hint of warm brown sugar and cinnamon, all wrapped within a tender, flaky scone.
If you’re searching for a fun and exciting twist on classic pumpkin baked goods, these **Pumpkin Butter Pecan Scones** are an absolute must-try! Forget your standard pumpkin muffins or pies for a moment and embark on a culinary adventure that promises to elevate your fall baking game. These scones are not just a treat; they’re an experience, designed to impress with their unique swirled appearance and incredible flavor profile.
Each scone is a masterpiece of texture and taste: delightfully buttery, surprisingly light, and incredibly tender. What truly sets them apart is the infusion of the perfect amount of fall spice and the rich, subtle goodness of pumpkin butter. They strike an ideal balance, offering comfort and sophistication in every bite.
Why You’ll Fall in Love with These Swirled Scones
- Unique Swirled Design: Inspired by cinnamon buns, the beautiful pumpkin and pecan swirl makes these scones visually stunning and extra special.
- Unforgettable Texture: Experience the perfect scone – flaky on the outside, tender and moist on the inside, with a melt-in-your-mouth quality that’s simply divine.
- Perfect Fall Flavors: The combination of pumpkin butter, toasted pecans, brown sugar, cinnamon, and a hint of cloves creates a comforting and sophisticated autumnal taste.
- Not Overpowering Pumpkin: Unlike some pumpkin-heavy desserts, the pumpkin butter offers a nuanced flavor that even those who aren’t “big pumpkin fans” tend to adore.
- Great for Any Occasion: Ideal for a cozy breakfast, an elegant brunch, or a delightful afternoon tea. They’re also perfect for holiday gatherings or a thoughtful homemade gift.
The inspiration for these pumpkin butter scones came from a desire to combine the beloved flakiness of a scone with the delightful layers of a cinnamon roll. The scone dough is carefully layered with a rich filling made from luscious pumpkin butter, finely ground pecans, aromatic cinnamon, a touch of cloves, and sweet brown sugar. This flavor-packed mixture is then rolled into a log and precisely cut into elegant spiral slices, creating those stunning visual swirls that make each scone a little work of art.
Understanding Pumpkin Butter
If you’ve never had the pleasure of working with pumpkin butter, you’re in for a treat! It’s essentially a slow-cooked jam or spread crafted from pure pumpkin, infused with classic baking spices and sweetened with sugar. The slow cooking process concentrates the flavors, resulting in a rich, smooth, and spreadable consistency. It’s less watery and often more intensely spiced than plain pumpkin puree, making it perfect for fillings like this.
You can readily find high-quality pumpkin butter at most specialty food stores, especially during the fall season (Trader Joe’s is a popular choice, as mentioned in the original recipe). Alternatively, if you enjoy making things from scratch, homemade pumpkin butter is a rewarding project and allows you to customize the spice blend to your liking. Either option will yield fantastic results for these scones.
The Secret to Perfect Scones: Chilled Dough
While this scone dough comes together fairly quickly, the crucial step for achieving tall, tender, and beautifully flaky scones is allowing it to chill sufficiently in the refrigerator. This isn’t just a suggestion; it’s a golden rule of scone-making!
Why is chilling so important?
- Prevents Spreading: Cold butter in the dough creates steam during baking, which pushes up the layers, resulting in a light and airy texture. If the butter is too warm, it melts too quickly, leading to flat, dense scones.
- Develops Flavor: Chilling allows the flour to fully hydrate and the flavors to meld together, enhancing the overall taste and texture.
- Easier Handling: Cold dough is much easier to work with. It’s less sticky and holds its shape better, which is especially important for creating those neat spirals.
A well-chilled dough is your guarantee for scones that rise beautifully and boast that desirable tender crumb. Don’t rush this step – patience will be rewarded!
Tips for Scone Success
Making delicious pumpkin butter pecan scones is simpler than you might think, especially with a few expert tips:
- Keep Everything Cold: This cannot be stressed enough! Use very cold butter, cold heavy cream, and even chill your mixing bowl if your kitchen is warm. Cold ingredients are key to flaky scones.
- Don’t Overwork the Dough: Mix the dough just until it comes together. Overmixing develops gluten, which can lead to tough scones. A light touch is best.
- Proper Butter Incorporation: When adding the butter to the flour, pulse quickly in a food processor or use a pastry blender until the pieces are about the size of small peas. Some larger chunks are fine – these will create steam and flakiness.
- Gentle Rolling: When rolling out the dough, use a lightly floured surface and rolling pin. Work quickly and avoid pressing too hard.
- Sharp Knife for Cutting: A very sharp knife will give you clean cuts for your scone spirals. A dull knife will drag the dough, potentially squashing the layers.
- Even Baking: Bake in batches if necessary to avoid overcrowding the baking sheet. This ensures even heat distribution and uniform browning.
- Don’t Skip the Chilling: Seriously, this is vital. If you’re short on time, even 30-60 minutes in the freezer can help, but 1-2 hours or overnight in the fridge is ideal.
Serving Suggestions
These Pumpkin Butter Pecan Scones are absolutely divine on their own, especially when served warm straight from the oven. However, here are a few ideas to elevate your scone experience:
- A Simple Glaze: Whisk together powdered sugar with a splash of milk or cream and a tiny hint of vanilla extract for a quick, sweet drizzle.
- Cream and Jam: Serve with a dollop of clotted cream or whipped cream and an extra spoonful of pumpkin butter or your favorite fruit jam.
- With Your Favorite Hot Beverage: They pair perfectly with a hot cup of coffee, a steaming mug of tea, or a creamy latte.
- Brunch Star: Include them as part of a lavish brunch spread alongside eggs, fruit, and other pastries.
Storage and Reheating
For the best flavor and texture, these scones are best enjoyed on the day they are baked. However, you can store them:
- At Room Temperature: Place cooled scones in an airtight container for up to 2-3 days.
- In the Refrigerator: Store in an airtight container for up to 5 days.
- Freezing Baked Scones: Once completely cooled, wrap individual scones tightly in plastic wrap and then place them in a freezer-safe bag or container for up to 1 month.
- Reheating: To reheat, place scones in a preheated oven at 300°F (150°C) for about 5-10 minutes, or until warmed through. Frozen scones can be reheated directly from the freezer, adding about 5-10 minutes to the baking time.
- Freezing Unbaked Dough: You can slice the scone log and freeze the individual unbaked scones on a baking sheet until solid. Then transfer them to an airtight container or freezer bag. When ready to bake, place frozen scones on a parchment-lined baking sheet and bake directly from frozen, adding about 5-10 minutes to the original baking time.
Despite what its name suggests, pumpkin butter does not have an overly strong pumpkin flavor. Instead, it offers a sweet, spiced, and mellow pumpkin essence that is incredibly appealing. So, if you happen to have friends or family who are not typically big fans of intense pumpkin flavors, they will most likely still enjoy these subtly delicious scones!
Be sure to try this Spiced Coffee Cake with Pumpkin Butter Swirl next for another fantastic pumpkin butter creation!
Pumpkin Butter Pecan Scones
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Ingredients
Filling:
- ¼ cup toasted whole pecans
- 1 teaspoon packed brown sugar
- ⅛ teaspoon ground cinnamon
- pinch ground cloves
- pinch kosher salt
- ⅓ cup pumpkin butter I used Trader Joe’s brand
Scone Dough:
- 2½ cups (300g) unbleached all-purpose flour plus more for dusting
- ½ cup (100g) granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 4 ounces (8 tablespoons; 115g) very cold unsalted butter cut into ¼-inch cubes
- 1 cup + 1 tablespoon cold heavy cream
Instructions
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1. Prepare Filling: Grind the toasted pecans in a small food processor until fine – be careful not to over process or you will start creating nut butter. Place in a small bowl and add the brown sugar, cinnamon, cloves and salt. Mix thoroughly and set aside.
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2. Prepare Scones: Combine the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and kosher salt in the bowl of a large food processor. Pulse several times until all dry ingredients are well mixed. Add the very cold, ¼-inch cubed unsalted butter. Pulse several times quickly until the butter pieces are no larger than the size of peas. It’s crucial not to over process the butter; some small chunks are desirable for flakiness.
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3. Add Wet Ingredients: While pulsing, gradually pour in the chilled heavy cream. Continue to pulse just until the dough begins to come together and forms a shaggy ball. If the dough seems too dry, add an additional tablespoon of cream, pulsing briefly after each addition until the desired consistency is reached.
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4. Roll the Dough: Transfer the dough to a lightly floured working surface. Gently press the dough together and knead briefly, just a few times, until it forms a cohesive mass. Using a lightly floured rolling pin, carefully roll the dough into an 8 x 10-inch rectangle. As you work, use a bench scraper or spatula continuously to ensure the dough is not sticking to your countertop. Use your hands to gently square the corners of the dough as best as you can for a neat rectangle.
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5. Add Filling: Using an offset spatula or the back of a spoon, evenly spread the pumpkin butter over the entire surface of the scone dough, making sure to leave a ½-inch border on all sides. Then, generously sprinkle the prepared pecan-sugar mixture evenly over the pumpkin butter.
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6. Roll and Chill: Starting with one of the long edges of the rectangle, carefully roll the scone dough tightly to form a 10-inch log. Once rolled, set the log seam-side down on your work surface to seal it securely. Using a sharp knife, cut the log exactly in half. Wrap each half tightly with plastic wrap. Chill the dough in the refrigerator for a minimum of 1 to 2 hours, or for best results, ideally overnight. This chilling step is critical; if the dough is warm, the butter will melt too quickly, causing the scones to spread excessively in the oven.
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7. Preheat Oven: As the dough is nearing the end of its chilling time, preheat your oven to 350°F (175°C) with a rack positioned in the center. Line a large half sheet pan with parchment paper and set it aside. (You may need two sheet pans or to bake in batches to avoid overcrowding).
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8. Slice and Bake: Remove one chilled dough log from the fridge and unwrap it. Using a sharp knife, slice the log into 5 equally sized pieces, each roughly 1½-inches wide. Place the scones spiral side facing up on the prepared lined sheet pan, ensuring adequate spacing between each scone. (If baking all 10 scones, you will need to bake them in two batches of 5 scones each to prevent overcrowding, which can hinder proper browning and rising.)
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9. Finish Baking: Bake for 30 to 35 minutes, or until the scones are beautifully golden brown on top and firm to the touch. The baking time may vary slightly depending on your oven. Once baked, carefully transfer the scones to a wire rack to cool slightly. Serve warm directly from the oven for the best experience, or ideally, enjoy them on the day of baking for peak freshness and texture.
Frequently Asked Questions About Pumpkin Butter Pecan Scones
Can I use pumpkin puree instead of pumpkin butter?
While you can, it’s not ideal without modifications. Pumpkin puree has a much higher water content and less concentrated flavor than pumpkin butter. If you must use puree, you’ll need to cook it down with spices and sugar to a thicker consistency, similar to making your own pumpkin butter. This ensures the filling isn’t too wet and doesn’t make the scones soggy.
What if I don’t have a food processor for the dough?
No problem! You can make the scone dough by hand. Simply whisk the dry ingredients in a large bowl. Then, cut in the cold butter using a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter. Finally, stir in the cold heavy cream until the dough just comes together.
Can I substitute other nuts for pecans?
Absolutely! Walnuts or almonds would be excellent substitutes for pecans in the filling. Just make sure to finely chop or grind them to achieve a similar texture.
My scones came out flat. What went wrong?
Flat scones are usually a sign that the butter in the dough got too warm, or the dough was overworked. Ensure your butter and cream are very cold, work quickly when handling the dough, and don’t skip the chilling step. Overmixing can also develop too much gluten, leading to a tougher, flatter scone.
How can I make these scones extra fancy?
For an extra touch of elegance, consider drizzling a simple maple glaze over the cooled scones. Mix powdered sugar with a tablespoon or two of maple syrup and a tiny bit of milk until you reach a drizzly consistency.
We hope these detailed instructions and tips inspire you to bake a batch of these glorious Pumpkin Butter Pecan Scones. They truly encapsulate the spirit of fall in every swirled, buttery bite. Enjoy the warmth and comfort they bring to your kitchen and your table!