Pumpkin Scones

Although it is suppose to be San Francisco's "indian summer," some [most] days are feeling much like fall! Luckily, if you're lived here for at least a year, you've come to terms that the weather here is practically the same all year round. Enough about that.. I am here to share with you a new recipe for PUMPKIN scones. Get excited to pull out your sweater, boots and all things pumpkin!

Thought Pumpkin Spice now has a "basic" rep nowadays, it is simply tasty, aromatic and delicious. It also has many nutritional value to it and can be both sweet or savory. Did you know pumpkin is actually a fruit?! I just found that out this week. I always thought squash was a vegetable-- it all makes sense now. I love all kinds but pumpkin is definitely my favorite this time of year.

In my recent batch, I added pecans and honey to the mixture for an extra bit of texture and sweetness. I also used ORGANIC canned pumpkin puree although I would much rather make my own. However, none of the markets have SUGAR PUMPKINS yet. I will keep an eye out and keep you posted.


  • ½ cup pecans
  • 2 cups white whole wheat flour
  • 3 Tbsp. brown sugar
  • 1 Tbsp. baking powder
  • 1 tsp. cinnamon
  • ½ tsp. ground ginger
  • ½ tsp. ground cloves
  • ½ tsp. nutmeg
  • ½ tsp. salt (1/4 tsp. if butter is unsalted)
  • ¼ cup butter (half a stick)
  • 1 cup pumpkin puree
  • ¼ cup milk
  • 1½ tsp. vanilla extract
  • 1/4 cup organic honey


  • ½ cup powdered sugar
  • 3 teaspoons almond milk
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon pumpkin spice


  1. Dice butter then chill butter in freeze and Preheat oven to 400 degrees F.
  2. Combine your dry ingredients (flour, sugar, baking powder, and spices) into a medium sized bowl.
  3. Remove butter from freezer then add to dry ingredients and work in with a pastry cutter or fork until butter is in small, pea-sized pieces.
  4. Combine chopped pecans and honey then fold into mixture.
  5. Next, add pumpkin, milk, and vanilla and stir well.
  6. On a floured surface and use hands to press into a round 1 inch thick circle.
  7. Cut into triangles and place each on lined cookie sheet with parchment paper.
  8. Bake in preheated oven for 16 - 10 mins or when scones are cooked through but not tough. You will start to see some more color as well.
  9. in the meantime, prepare icing by adding all glaze ingredients to a small bowl and using a wire whisk to mix in. (If glaze is too runny, add more powdered sugar and if too thick to pour add a small amount more milk. This is a tricky part for me.)
  10. Remove scones when ready and allow to cool (this is tests my patience e.v.e.r.y.t.i.m.e...) before drizzling each scone with glaze.
  11. enjoy!

Bea Del Rosario

For those of you who do not know me, my name is Bea, a lifestyle blogger currently living in San Francisco. But to be clear, I am a New Yorker. ;) I am obsessed with living a healthy lifestyle through working out, eating well and living a purpose-driven life. The crazy part? I wasn’t always this way and it took me many years to get as focused as I am now which is why I love to share all the details of my “Get Fit, Get Fancy lifestyle” with you as it is still and will always be, a journey for me. In addition to living a healthy lifestyle through fitness and healthy eating habits (and indulgences), I strongly believe that being “healthy” included WHO you surround yourself with, WHERE you are and WHAT makes you shine bright each day. Follow me on my journey to unlimited happiness!