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Pumpkin Scones with Brown Butter Glaze
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Pumpkin scones topped with brown butter glaze for a decadent fall indulgence.
Ingredients:
  • 3.25 cups all-purpose flour
  • 0.33333334326744 cup brown sugar
  • 2.5 teaspoons baking powder
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon ground ginger
  • 0.125 pinch ground cloves
  • 0.75 cup cold unsalted butter, cut into chunks
  • 1 (15 ounce) can pumpkin puree
  • 0.66666668653488 cup plain yogurt
  • 0.75 cup chopped pecans
  • 0.75 cup confectioners' sugar
  • 1.5 tablespoons milk, or more as needed
Instructions:
  • Preheat your oven to 425°F (220°C).
  • In a bowl, combine flour, brown sugar, baking powder, cinnamon, baking soda, salt, ground ginger, and ground cloves. Use a pastry blender to cut unsalted butter into the mixture until it resembles coarse crumbs. Create a well in the center.
  • Combine the pumpkin puree, yogurt, and 1 teaspoon vanilla extract with the flour mixture, stirring with a wooden spoon until a soft dough forms. Fold in the pecans.
  • Transfer the dough to a lightly floured surface, shape into two equal-size circles, cut each circle into 8 wedges, and place them on a baking stone or baking sheet lined with parchment paper.
  • Bake scones until golden brown and firm to the touch, about 12 to 15 minutes in the preheated oven.
  • Heat butter in a skillet over medium heat until it turns a foamy, nut-brown color, for about 3 to 5 minutes.
  • Whip up brown butter, confectioners' sugar, milk, and 1/2 teaspoon vanilla with an electric mixer until smooth and shiny, about 3 to 4 minutes. Add more milk if needed. Drizzle the glaze over the cooled scones.

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