Pumpkin Scones with Brown Butter Glaze
Awesome, moist scones made with the seasonal favorite pumpkin and topped off with a mouth-watering brown butter glaze.
- Serves: 16 persons
- 3¼ cups all-purpose flour
- ⅓cup brown sugar
- 2½ teaspoons baking powder
- 1½ teaspoons ground cinnamon
- ½teaspoon baking soda
- ½teaspoon salt
- ½teaspoon ground ginger
- ⅛pinch ground cloves
- ¾cup cold unsalted butter, cut into chunks
- 1(15 ounce) can pumpkin puree
- ⅔cup plain yogurt
- 1teaspoon vanilla extract
- ¾cup chopped pecans
- ½cup butter
- ¾cup confectioners' sugar
- 1½ tablespoons milk, or more as needed
- ½teaspoon vanilla extract
Step 1Preheat oven to 425 degrees F (220 degrees C).
Step 2Mix 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.
Step 3Pour 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.
Step 4Turn 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.
Step 5Bake scones in the preheated oven until firm to the touch and lightly browned, 12 to 15 minutes.
Step 6Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color, 3 to 5 minutes.
Step 7Beat 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.