Pumpkin Scones with Brown Butter Glaze recipe
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Ingredients
- 3 ¼ cups all-purpose flour ⅓ cup brown sugar 2 ½ teaspoons baking powder 1 ½ teaspoons ground cinnamon ½ teaspoon baking soda ½ teaspoon salt ½ teaspoon ground ginger ⅛ pinch ground cloves ¾ cup cold unsalted butter, cut into chunks 1 (15 ounce) can pumpkin puree ⅔ cup plain yogurt 1 teaspoon vanilla extract ¾ cup chopped pecans ½ cup butter ¾ cup confectioners' sugar 1 ½ tablespoons milk, or more as needed ½ teaspoon vanilla extract
Nutrition Info
- 313.7 caloriescarbohydrate: 33.9 gcholesterol: 38.9 mgfat: 18.6 gfiber: 2.1 gprotein: 4.1 gsaturatedFat: 9.6 gservingSize: -sodium: 304.1 mgsugar: 12.2 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Scones with Brown Butter Glaze
Directions
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Preheat oven to 425 degrees F (220 degrees C).
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.
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.
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.
Bake scones in the preheated oven until firm to the touch and lightly browned, 12 to 15 minutes.
Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color, 3 to 5 minutes.
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.