Pumpkin Scones with Brown Butter Glaze

Pumpkin Scones with Brown Butter Glaze

3 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
RainbowJewels
Recipe by  RainbowJewels

“Awesome, moist scones made with the seasonal favorite pumpkin and topped off with a mouth-watering brown butter glaze.”

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Ingredients

Adjust Servings

Original recipe yields 16 scones

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Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Mix flour, brown sugar, baking powder, cinnamon, baking soda, salt, ground ginger, and ground cloves together in a bowl. Cut unsalted butter chunks into flour mixture with a pastry blender until mixture resembles coarse crumbs; make a well in the center.
  3. Pour pumpkin puree, yogurt, and 1 teaspoon vanilla extract into the well in flour mixture; stir with a wooden spoon until a soft dough forms. Mix pecans into dough.
  4. Turn dough out onto a lightly floured surface and pat into two equal-size circles. Cut each circle into 8 wedges; transfer to a baking stone or baking sheet lined with parchment paper.
  5. Bake scones in the preheated oven until firm to the touch and lightly browned, 12 to 15 minutes.
  6. Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color, 3 to 5 minutes.
  7. Beat brown butter, confectioners' sugar, milk, and 1/2 teaspoon vanilla with an electric mixer on medium-high speed until sugar is dissolved and glaze is shiny, 3 to 4 minutes, adding more milk as necessary. Drizzle glaze over cooled scones.

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Reviews (3)

Rate This Recipe
Linsey lou
1

Linsey lou

I made this recipe last night and my boys LOVED it! The dough is very sticky, but have faith it baked up great! The final product is moist and just how you want a scone to be! The best part of the recipe is the icing! I will be using it on all sorts of treats! My only advice would be to double the spice it came out a little to bland for me.

RainbowJewels
0

RainbowJewels

These scones are awesome. The brown butter glaze makes them so delectable!

RIELLA
0

RIELLA

had bad luck with these. The texture was all wrong and I followed the recipe to the letter.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 314 cal
  • 16%
  • Fat
  • 18.6 g
  • 29%
  • Carbs
  • 33.9 g
  • 11%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 39 mg
  • 13%
  • Sodium
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

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