Pumpkin Pecan Scones

Directions

1. 1
   Preheat oven to 425F.
2. 2
   In a bowl whisk together the flour, brown sugar, baking powder, salt, cinnamon and nutmeg.
3. 3
   Mix together the butter and flour using your fingertips, a pastry blender or two knives until it forms the texture of coarse meal. Its okay if a few larger pieces remain.
4. 4
   In a separate bowl, whisk together the egg and pumpkin.
5. 5
   Add the pumpkin mixture and the pecans to the flour mixture and mix until combined.
6. 6
   On a lightly floured piece of parchment paper, gently press the dough into a 1-inch thick circle, about 8 inches in diameter.
7. 7
   Using a knife or bench scraper, cut the circle into 8 even triangles (wedges) and gently pull apart on the parchment.
8. 8
   Transfer the parchment paper onto a baking sheet and bake for 25 minutes or until golden. Note: If you have raw pecans, roughly chop them and then place them on a baking sheet in a 400F oven for 5 minutes, stirring once halfway through.