Print

Easy Pumpkin Scones with Brown Butter Glaze

easy pumpkin scones with brown butter glaze - featured image
Print Recipe

These easy pumpkin scones with brown butter glaze come together without a mixer, without sifting, and without any special equipment. They are forgiving, budget-friendly, and absolutely delicious, perfect for fall mornings or a quick treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter, cubed
  • 1/2 cup (120g) pumpkin puree
  • 1/4 cup (60ml) heavy cream, plus extra for brushing
  • 1 teaspoon vanilla extract
  • 3 tablespoons (42g) unsalted butter (for glaze)
  • 1 cup (120g) powdered sugar
  • 1/2 teaspoon vanilla extract (for glaze)
  • 2–3 tablespoons (30–45ml) milk (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, sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
  3. Add the cubed butter to the flour mixture. Use a pastry cutter or two forks to cut it in until the mixture looks like coarse meal with pea-sized butter pieces.
  4. In a small bowl, whisk together the pumpkin puree, heavy cream, and vanilla extract until smooth.
  5. Pour the wet mixture into the dry ingredients. Stir with a fork or spatula until just combined. The dough will look shaggy and a little dry.
  6. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, patting it into a circle about 3/4-inch thick.
  7. Use a sharp knife or bench scraper to cut the circle into 8 equal wedges. Transfer them to the prepared baking sheet, spacing them about 2 inches apart.
  8. Brush the tops of the scones with a little extra heavy cream.
  9. Bake for 14–16 minutes, until the scones are golden brown on the edges and firm to the touch. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  10. While the scones cool, melt the 3 tablespoons of butter in a small saucepan over medium heat. Swirl the pan occasionally until the butter turns a nutty golden brown with dark specks at the bottom (about 3–4 minutes). Remove from heat immediately.
  11. Pour the browned butter into a small bowl. Add the powdered sugar, vanilla extract, and 2 tablespoons of milk. Whisk until smooth. If too thick, add another tablespoon of milk.
  12. Drizzle the brown butter glaze over the cooled scones. Let it set for 5–10 minutes before serving.

Notes

Keep everything cold for flaky scones. Do not overwork the dough. Watch the butter closely when browning. Let scones cool before glazing. Scones can be stored in an airtight container at room temperature for up to 3 days. Freeze unglazed scones for up to 3 months.

Nutrition

Keywords: pumpkin scones, brown butter glaze, easy scones, fall breakfast, pumpkin recipe

Find it online: https://clunkcook.com/easy-pumpkin-scones-with-brown-butter-glaze/