Breads/ Muffins & Scones/ Recipes

pecan pumpkin raisin scones

I made a point to go to the ferry building farmer’s market the other morning when I was in San Francisco.

I love everything about the market…the vibrant colors of the vegetables, the farmers heartfelt chatter as they count out your change, the hot coffee swirling in paper cups and, last but not least, the baked goods. And so, last Saturday morning, I bought a rich, crumbly pumpkin scone and a creamy blue bottle cappuccino and allowed myself be transported into complete foodie bliss.

The scone was spicy and sweet, with a crunch from turbinado sugar and toasted pecans. There was definitely cinnamon involved…and most likely fresh ground nutmeg and ginger. Raisins? maybe. Cranberries? probably. I finished the entire thing in a matter of minutes, washed down by the last few drops of my espresso.

It was so good that I vowed I would attempt to recreate it just as soon as I got home. Of course it’s not the same as the one from the market but how could it be? It is, however, delicious nevertheless and not-too-sweet…almost like a biscuit! I like ’em best with honey butter, but they would also be delicious with raspberry preserves or eaten plain…warm from the oven.

Scones are super easy to make! Remember these?  If you made those you know what I’m talking about, although these pumpkin scones are assembled a wee bit differently.

Like other quick breads, you should take great care in not overmixing the dough. Overmixed dough equals pumpkin golf balls.

That’s not the goal we have in mind although they would make great weapons for self defense.

I use pecans and raisins….but you should try walnuts and cranberries! I think that would be delicious.

All good things are sprinkled with sugar before baking.

Scones are best eaten the same day they are baked. This is probably the only baked good that I don’t freeze.

Pecan Pumpkin Raisin Scones

makes about a dozen scones

1 cup all purpose flour

1 cup pastry flour (regular or whole wheat is fine)

1/3 cup packed brown sugar

1/2 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp nutmeg

1 tsp baking powder

1/2 tsp baking soda

1 stick (1/2 cup) butter, cold and cut into small pieces

1/2 cup raisins

1/3 cup dry roasted pecans, chopped

1/2 cup buttermilk

1/2 cup pumpkin

Preheat the oven to 400 degrees. In a large bowl,  mix the dry ingredients (flour through baking soda). Using your fingers, cut in the butter…rubbing the mixture together until it resembles cornmeal and there are no big butter clumps left.  Stir in the pecans and raisins.

In a small bowl, whisk together the pumpkin and buttermilk. Add this to the flour mixture and stir only until combined. Be careful not to overmix!

Drop ice cream scoop sized balls of dough on a lined baking sheet. Sprinkle with sugar. Bake for 18-20 minutes, until golden brown.

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46 Comments

  • Reply
    tina
    November 9, 2010 at 7:44 am

    omg, these look delish- a perfect breakfast for thanksgiving while cooking dinner! LOVE IT! 🙂

    • Reply
      eml
      November 9, 2010 at 11:47 am

      That sounds so peaceful.

      Never been a scone person – perhaps I should try?

    • Reply
      Nelly@CrazySexyFit
      November 9, 2010 at 1:05 pm

      …that is the most perfect idea. I’m totally stealing it from you, is that cool? ;P

  • Reply
    Michele @ Healthy Cultivations
    November 9, 2010 at 7:44 am

    I’m guessing it’s the buttermilk that really makes the flavors so intriguing in these scones. Beautiful photos!

  • Reply
    grocery goddess jen
    November 9, 2010 at 7:44 am

    Why don’t you just move in with me and feed me baked goods all day? And those do sound like they’d be awesome with cranberries….mmmmm…cranberries.

  • Reply
    Estela @ Weekly Bite
    November 9, 2010 at 7:45 am

    What is it about farmer’s market scones that taste so delicious?

    These look like the the perfect fall sweet bread! Scones are my favorite 🙂

  • Reply
    Amanda (Eating Up)
    November 9, 2010 at 7:47 am

    I still need to try making scones! I’ve only eaten one in my life–I know, blasphemy!

  • Reply
    rebecca lustig
    November 9, 2010 at 7:48 am

    Perhaps what I love most about your blog is the stories behind every recipe.

    beautiful. and delicious.

  • Reply
    jessica @ how sweet
    November 9, 2010 at 7:49 am

    I love pumpkin scones but add pecans? Major major lust.

  • Reply
    Angela @ Eat Spin Run Repeat
    November 9, 2010 at 7:52 am

    Reading your blog an hour before lunch is a baaaaad idea. These look delicious! Gorgeous photos 😀

  • Reply
    Debbie Phan
    November 9, 2010 at 7:54 am

    Jenna, would these be good with choc chips instead of the fruit? Would they bake up the same? They sound so tasty!

  • Reply
    The Blue-Eyed Bakers
    November 9, 2010 at 7:54 am

    We’re sure these are fabulous! And they probably taste just as delicious as the ferry building version…how could they not!? Pumpkin and raisins? YUMMY!

  • Reply
    Alina @ Duty Free Foodie
    November 9, 2010 at 7:55 am

    I love pecans! Those scones look so. good.

  • Reply
    faith @ gracefulfitness
    November 9, 2010 at 8:10 am

    I’m inspired! I’ve made a lot of muffins but never attempted a scone. Today’s the day! Thanks for the great looking recipe.

  • Reply
    Suzanne de Cornelia
    November 9, 2010 at 8:14 am

    Love the Ferry Building Farmer’s Market, too. The whole area is so cool. Before the ’89 major earthquake…there was an overhead frwy above the Embarcadero that was damaged & torn down, everything revitalized. Love the proud promenade of palm trees marching up the length of the entire wide street. And when sit on the back deck drinking coffee where the gleaming white seagulls kiss the sky & the Ferries blow their exit horns 3 times, and cargo ships like skyscrapers on their side stream by.

  • Reply
    Cathy B. @ Bright Bakes
    November 9, 2010 at 8:22 am

    i currently have more buttermilk in my fridge than is remotely sensible. These scones could help! 🙂
    love,
    cathy b.

  • Reply
    Tab - Just Weighing In
    November 9, 2010 at 8:23 am

    These look amazing – I, too, have buttermilk that is about to go bad and this sounds like the perfect solution!

  • Reply
    Laughter-Loving Stacy
    November 9, 2010 at 8:28 am

    Oh, those scones sound like the perfect thing to eat right now. Yummm 🙂

  • Reply
    Sarah-Mae @ Eat, Run, Knit
    November 9, 2010 at 8:29 am

    Baked goods eaten in special places and with your full attention ALWAYS taste better, even if it’s your ‘same ‘ol’ homemade ones brought to eat in special places.

    Thank you for this recipe, it looks delicious – I’ll try to make sure it’s savoured in a special place!

  • Reply
    sarah k @ pajama chef
    November 9, 2010 at 8:32 am

    mmm wow! love this. i gotta try this w/ cranberries though!

  • Reply
    Kristy
    November 9, 2010 at 8:57 am

    Your scones looks amazing, love that you added pecans! Thanks for sharing!!

  • Reply
    Camille
    November 9, 2010 at 9:05 am

    Ahh, things we recreate at home are never quite the same, are they?
    But these are delicious in their own way because they were made by you!

  • Reply
    kate
    November 9, 2010 at 9:13 am

    I adore scones! Pumpkin must take it to the next level!

  • Reply
    Moni'sMeals
    November 9, 2010 at 9:17 am

    These look great! All-around great breakfast, snack, or desssert!

    Yummmmm! 🙂

  • Reply
    Hope
    November 9, 2010 at 9:19 am

    Hehe pumpkin golf balls

  • Reply
    Averie (LoveVeggiesAndYoga)
    November 9, 2010 at 9:58 am

    I love the ferry building, farmer’s markets in general, art fairs, or any where that local vendors, real people, are selling or trading their goods. Food just tastes better, art just looks prettier, clothes that are handmade just feel cozier…and your take on pumpkin scones….lovely!!

    Hope you’re enjoying your week…and I can’t believe you’re already back in your kitchen baking! I’m barely unpacked….LOL

  • Reply
    the salty girl
    November 9, 2010 at 10:13 am

    I am loving all things pumpkin right now. Savory pumpkin pasta, pumpkin frozen yogurt, and pumpkin scones!

    Just a tip – if you don’t have buttermilk on hand, you can quickly make some by adding 1 tbsp lemon juice or white vinegar to 1 cup of milk. If you let it sit, it’ll coagulate into buttermilk.

  • Reply
    LizLivingVegan
    November 9, 2010 at 10:38 am

    oddly enough, I’ve never actually had a scone. Isn’t that crazy? Yes, it is! I should try this! I bet could make some substitutions and make it vegan pretty easily!

  • Reply
    Dee
    November 9, 2010 at 11:04 am

    YUM! Looks delicious!

  • Reply
    erinn
    November 9, 2010 at 11:18 am

    Do you happen to remember which tent you bought the scone? I’m headed to SF next weekend and have been drooling over your picture post from yesterday. Must. Eat. Great food. Which of course, doesn’t seem to be terribly difficult.

  • Reply
    Natalia - a side of simple
    November 9, 2010 at 12:07 pm

    “sprinkle with sugar” and “bake until golden brown” are my favorite baking instructions 🙂

  • Reply
    Clare @ Fitting It All In
    November 9, 2010 at 12:41 pm

    Look DELICIOUS. I’m thinking Thanksgiving morning breakfast for my family?

  • Reply
    Anne
    November 9, 2010 at 12:59 pm

    I’m putting these on my list, but would also love to know where you got the original scone. I’m at the ferry plaza a lot on Saturdays, and am often overwhelmed by all the choices. What’s your favorite for scones and the like>

    • Reply
      jenna
      November 9, 2010 at 1:08 pm

      I honestly don’t remember…I’m so sorry. It was a booth in the back, near the middle!

      • Reply
        Anne
        November 9, 2010 at 4:51 pm

        I’ll head that direction next time and test my luck. Nothing down there is ever bad.

  • Reply
    Marilyn
    November 9, 2010 at 1:18 pm

    These look wonderful, I have still not tried to make scones, for some reason I am afraid to try but— they look pretty easy and I am going to try them!

  • Reply
    Lori
    November 9, 2010 at 2:28 pm

    These look and sound incredible! I love pumpkin and mixed into a scone form of baked goodness- wow. 🙂

  • Reply
    erin @ small things
    November 9, 2010 at 2:42 pm

    I am joining some friends this year for Thanksgiving and I’m thinking these might be the perfect hostess gift! yum.

  • Reply
    Mary @ Bites and Bliss
    November 9, 2010 at 6:07 pm

    I love scones!! I’ve been craving them lately, actually..so this is perfect timing 🙂

  • Reply
    Marie
    November 9, 2010 at 7:35 pm

    These scones sound amazing! I love all things pumpkin and nut.
    Have you ever been to Bovine Bakery in Point Reyes Station? They have the most delicious scones and muffins I have ever stuffed into my face. I got some kind of whole wheat rhubarb and apple scone, and my mom got some delicious muffin creation, and we just about died from deliciousness. If you haven’t been, you should definitely make a special road trip out there.

  • Reply
    Kristy
    November 10, 2010 at 4:22 am

    I have a whole bag of plums that I need to get rid of. I was thinking about attempting a “plum scone” and this looks like a great base to start with. I could just make adjustments to account for the additional liquid from the fresh fruit, right?

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