Pumpkin Butter Pecan Scones
Rich and buttery swirled scones filled with pumpkin butter, finely chopped pecans, brown sugar, and cinnamon.
If you’re looking for a fun and exciting twist on the classic pumpkin baked goods, these Pumpkin Butter Pecan Scones are right up your alley!
These scones are buttery, tender, and surprisingly light. Not to mention, they are infused with the perfect amount of fall spice and pumpkin goodness.
So after a bit of brainstorming, I came up with the idea for these pumpkin butter scones. Similar to cinnamon buns, the scone dough is layered with a filling of pumpkin butter, ground pecans, cinnamon, cloves, and brown sugar, rolled into a log, and cut into spiral slices.
If you’ve never worked with pumpkin butter, it is essentially a slow-cooked jam made from pure pumpkin, baking spices, and sugar. Feel free to use store-bought or homemade if you prefer.
This scone dough comes together fairly quickly, but be sure to allow it to chill sufficiently in the fridge. Chilled dough equals taller, more tender scones.
Despite how its name suggests, pumpkin butter does not have an overly strong pumpkin flavor, so if you happen to have friends and family who are not big fans, they will most likely still enjoy these scones.
Be sure to try this Spiced Coffee Cake with Pumpkin Butter Swirl next!
Pumpkin Butter Pecan Scones
- 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
- 2½ cups (300g) unbleached all-purpose flour plus more for dusting
- ½ cup (100g) granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon Diamond Crystal 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
- 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 and set aside.
- Prepare Scones: Combine the all purpose flour, sugar, baking powder, cinnamon, and salt in the bowl of a large food processor. Pulse several times until well mixed. Add the very cold, cubed butter and pulse several times quickly until the butter pieces are no larger than the size of peas. Do not over process.
- While pulsing, pour in the chilled heavy cream and continue to pulse until the dough just begins to come together. If needed, add an additional tablespoon of cream.
- Transfer the dough to a lightly floured working surface. Press the dough together and knead briefly. Using a lightly floured rolling pin, roll the dough into a 8 x 10-inch rectangle. Move the dough with a bench scraper continuously as you work to ensure it is not sticking to your countertop. Use your hands to square the corners of the dough as best you can.
- Using an offset spatula, spread the pumpkin butter on the top of the scone dough, leaving a ½-inch border on all sides. Sprinkle the butter evenly with the pecan-sugar mixture.
- Starting with the long edge of the rectangle, roll the scone dough to form a 10-inch log and set seam-side down to seal. Using a sharp knife, cut the log in half and wrap each half tightly with plastic wrap. Chill the dough in the refrigerator for 1 to 2 hours or preferably overnight (if the dough is warm, the scones will spread in the oven).
- As the dough is finishing chilling, preheat the oven to 350°F (175°C) with a rack in the center position. Line a half sheet pan with parchment paper and set aside -
- Remove the chilled dough from the fridge and slice each log into 5-equal sized slices roughly 1½-inches wide. Place the scones spiral side facing up on the lined sheet pan (you will need to bake the scones in batches - 5 to 6 at a time - to avoid overcrowding the sheet pan).
- Bake for 30 to 35 minutes or until the golden brown. Transfer to a wire rack to cool slightly. Serve warm out of the oven or ideally the day of baking.
42 Comments on “Pumpkin Butter Pecan Scones”
The dough was super wet sticky yuck. My roll was flat and sticky. I almost pitched them instead of baking them. But I sliced it and baked it. And they came out just fine.
I don’t think I’d make the dough in the food processor again. But I’d definitely make this again.
Hi! Did you use the gram measurements? Something sounds off because the dough shouldn’t feel wet – it should feel similar to a biscuit or scone dough, but I’m wondering if something went wrong. Glad they turned out well!
We just came across this. It’s a delicious recipe. We had an old jar of pumpkin butter lying around and this was perfect!
So glad you enjoyed it!!!
Hi Laura, I love pinwheel scones, I have tried some of the Kim Boyce recipes using buckwheat/fruit butter, and have had your recipe bookmarked for awhile and when I finally got some pumpkin butter in my fridge, I gave them a go. I just wanted to say, delicious. I swapped in a little spelt flour as well as subbed walnuts for pecans . Pecans seem to disappear from the cupboard rapidly this time of year. My dough chilled about 20 hours. Great thing to make ahead. My bake time was an even 40 min, probably due to the very chilled dough. Cheers.
Thanks so much for the feedback! And baking suggestions–it will definitely take a bit longer if the dough is ultra chilled. I need to make some more pinwheel scones this year! 🙂
I just made these, using 2% evaporated milk instead of the cream and they turned out heavenly! (I just ate 2- yum!) Thanks for the recipe.
Oh wow! I am so glad that you tried them and enjoyed them! Great to know a substitute for the cream too. Thanks for the feedback Helen!
I really really love when scones are made like this – it’s almost cinnamon roll-esque.
Me too!! Thanks Adrianna!
AMAZING… I’m soo hungry now
Pumpkin eventually catches up with you, and then it’s all over your posts, lol! Rolled scones, SO amazing Laura! And I just must make that pumpkin butter too. I can’t get canned pumpkin anything here, so it must be homemade…sigh
I know, haha, you are so right! I have so many ideas and keep telling myself to rein it in. Thanks so much Paula! I haven’t made that recipe before, but let me know if you try it and like it. Obviously, these might turn out a bit different depending on the pumpkin butter that is used, but hopefully it will work out regardless, as long as it is the same type of thick, jammy texture.
These look spectacular and I loved that you rolled the scones, they look really festive
Thanks so much guys! So glad you like them and thanks for visiting 🙂
I can’t stop using pumpkin butter in my kitchen right now! And now I have another recipe to use it–thanks 🙂
I have an idea–how about you come up with another one and we can swap?! Sounds good to me 😉
Girl these are incredible! So pretty, so flavor and just plain awesome. Plus, you photos make me want these for dinner!! So creative!!
Oh and all you instagram pics made me so jealous! Sounds like a great time! 🙂
Scones for dinner? Sounds a-OK to me. Thanks so much friend! 🙂 Can’t wait to see what you come up with tomorrow, you have a permanent bookmark button on my browser, just sayin’ 🙂
These are genius! Love the cinnamon roll/scone hybrid idea.
I was originally thinking of doing a version with mostly cinnamon and brown sugar–but couldn’t resist the pumpkin idea once I had it! Thanks lady! 🙂
wowww these are gorgeous, and you’re a baking queen, my friend!! I’m pinning this asap. 😀
Awww, shucks. You are so sweet! Thanks Ellie (extra thanks for the pin love)!
Amazing that you could get these to look like little cinnamon rolls! So yummy!
Thanks so much Averie!! I had to make a few batches, but they worked out in the end 🙂
How fun are these swirly scones!! Such a great way to change up plain ‘ol pumpkin scones!
Also, love your scalloped-edge plate! Super cute.
Thanks so much Kelli! 🙂 I got that plate on sale at Anthropologie a few weeks ago–I’m sure you’ll see it around here quite often, I sort of love it too.
wow,these look great! I can imagine eating one with a hot cup of cofee. Such a nice use of pumpkin
Perfect with coffee or tea! Thanks so much Archana! So glad you’re here!
Gosh! i want to make this right now!!! Cassidy would go mad over these as he loves pumpkin yummies! Delicious! But how do dad and i keep from eating all of them?
Pumpkin yummies? Haha. Yep, Cassidy would like these. Just enough cream and butter to satisfy his requirements for a baked good. You could try a half batch, or freeze them for later!
The idea of using scone dough for a cinnamon roll-type pastry is great!
So glad you had a chance to relax and unwind a little bit. I sympathize with the problem of not being very good at unplugging 🙂
So glad I’m not the only one. But I guess that’s bound to be something that fellow bloggers have in common 😉 Thanks for all your support, Nora!
Your photography is absolutely spectacular! I can practically taste how flavorful these scones are just by looking at them 🙂
You are TOO kind! That means so much–I really appreciate it. Love your blog, by the way! 😉
These look SO SO good. It’s really hard for me to disconnect, too, but after I do it I feel sooo good. A little behind, but good 🙂
YESSS! I felt so behind–but it was nice to just be in the moment. I even read a real (paper) book for the first time in months! Felt so good. Thanks Sues!
These pictures really make me want to dig right in!! I love them.
Ditto! Can’t wait to bake these in my kitchen!
Thanks so much Ali! Means a lot 😉