Print

Best Easy Pumpkin Scones with Brown Butter Glaze

pumpkin scones with brown butter glaze - featured image
Print Recipe

Tender, buttery pumpkin scones with a nutty brown butter glaze that tastes just like the ones from a beloved Portland bakery. Perfect for fall mornings or cozy weekends.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1/2 cup pumpkin puree
  • 1/4 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter (for glaze)
  • 1 1/2 cups powdered sugar, sifted
  • 2 to 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 or a silicone mat.
  2. Brown the butter: In a light-colored saucepan over medium heat, melt 1/2 cup unsalted butter. Stir constantly until it foams, then bubbles, then turns golden with brown specks and smells nutty. Remove from heat immediately and pour into a heatproof bowl to cool slightly.
  3. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  4. Cut in cold butter: Add cold cubed butter to dry ingredients. Use a pastry cutter or two forks to cut it in until the mixture resembles coarse crumbs with some pea-sized butter pieces.
  5. Mix wet ingredients: In a medium bowl, whisk together pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
  6. Combine wet and dry: Pour wet ingredients into dry. Fold with a rubber spatula until just combined. Do not overmix.
  7. Shape dough: Turn dough out onto a lightly floured surface. Gently pat into a circle about 3/4-inch thick.
  8. Cut scones: Cut the circle into 8 wedges. Place on prepared baking sheet, spacing 2 inches apart.
  9. Bake: Bake for 15 to 18 minutes, until golden brown on edges and a toothpick comes out clean. Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  10. Make glaze: In a medium bowl, combine cooled browned butter, sifted powdered sugar, 2 tablespoons milk, vanilla extract, and a pinch of salt. Whisk until smooth. Add more milk if needed for drizzling consistency.
  11. Glaze scones: Once scones are completely cool, drizzle glaze over the top. Let set for 10 minutes before serving.

Notes

Keep butter cold for flaky scones. Brown butter can be made a day ahead. Do not overmix dough. Let scones cool completely before glazing.

Nutrition

Keywords: pumpkin scones, brown butter glaze, fall baking, easy scone recipe, bakery-style scones

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