
Pumpkin Scones with Pecans, Cranberries and Coconut
Bakery quality scones! Barely sweet and irresistible – made from your pantry ingredients… with a secret ingredient: coconut milk.



Ingredients
Instructions
Preheat oven to 400 degrees. Freeze butter 20 minutes.
Mix wet ingredients together in a small bowl, set aside.
In a large bowl, add dry ingredients, flour through sea salt.
Best if eaten within 2 days – freezes well!
Add the frozen butter to the bowl, cut in with a pastry cutter until the butter is in about 1/3″ clumps.
Add the “add ins” – pecans, cranberries and coconut. Mix with a wooden spoon, distributing all ingredients.
Add the “wet” ingredients, stir with a wooden spoon to incorporate.
Flour your work surface lightly with flour. Add the scone dough and shape into a circle, about 10″ around.
Roll the dough with a rolling pin gently, until 1 1/2″ high.
Cut into 8 triangular wedges. Place on a lightly greased baking pan.
Add egg white to a small bowl. Whisk well until frothy, and brush a bit over each wedge.
Top with sanding sugar and bake in the oven for 13 – 15 minutes until golden and cooked through.
Place on a wire rack to cool.
Drizzle over the scones, top with a sprinkle of toasted pumpkin seeds (pepitas) and sanding sugar if desired, let set.
Best if eaten within 2 days – freezes well!
To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!
Hi Karen,
Can I substitute either almond flour or chia seed meal for the oat flour int this recipe.
Keep following you but haven’t cooked much for a while.
Love everything.
Also if someone asks me for one of your recipes I can just forward them your blog right?
Copyright ?
Hope you are very well.
Always thanking you for all your wonderful recipes and photos!
Hi Lisa, Yes… since oat flour in the recipe is a small amount, you can swap in almond flour or chia flour successfully.
Feel free to forward recipes to you friends, copyright is for re-printing in any publication.
These scones are delicious.. and not very sweet – add a few tablespoons more sugar if you are used to sweeter scones.
Thanks as always for you support!
Karen
Oops the ? about substituting the flours was for the Pumpkin Scones. Thanks.