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Best Pumpkin Scones Recipe with Brown Butter Glaze

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Tender, spiced pumpkin scones with a nutty brown butter glaze that started as a happy accident. These forgiving, crowd-pleasing scones come together in about 35 minutes and are perfect for fall brunches, Friendsgiving, or cozy weekends.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/3 cup packed light brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup buttermilk, cold
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter (for glaze)
  • 1 1/2 cups powdered sugar, sifted
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  3. Add the cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining.
  4. In a small bowl, whisk together the pumpkin puree, buttermilk, egg, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until just combined. The dough will be shaggy and slightly sticky.
  6. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, patting it into a 3/4-inch thick circle, about 8 inches in diameter.
  7. Use a bench scraper or sharp knife to cut the circle into 8 wedges. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 15-18 minutes, until the scones are golden brown on the bottom and the edges are just starting to brown. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  9. While the scones are cooling, make the brown butter glaze. In a small saucepan over medium heat, melt the butter. Swirl the pan occasionally. The butter will foam, then the foam will subside, and brown specks will form at the bottom. Once the butter smells nutty and is a golden brown color (about 4-5 minutes), remove from heat immediately. Pour into a heatproof bowl.
  10. Add the sifted powdered sugar, milk, vanilla extract, and salt to the brown butter. Whisk until smooth and glossy. Adjust consistency with more milk or powdered sugar as needed.
  11. Drizzle the glaze over the warm scones. Let the glaze set for about 10 minutes before serving.

Notes

Keep all ingredients cold for flaky scones. Do not overmix the dough. Watch the brown butter carefully as it burns quickly. Scones can be frozen unbaked and baked straight from frozen (add 2-3 minutes). Store leftovers in an airtight container at room temperature for up to 3 days. Do not refrigerate.

Nutrition

Keywords: pumpkin scones, brown butter glaze, fall baking, brunch recipe, easy scones, pumpkin recipe, homemade scones

Find it online: https://forkmila.com/best-pumpkin-scones-recipe-with-brown-butter-glaze/