Pumpkin Scones with Brown Butter Glaze
3 cups flour
2/3 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon all spice
1/8 teaspoon cloves
1 1/2 sticks cold butter, cut into small pieces
1 cup buttermilk*
1 cup pumpkin puree
1 tablespoon vanilla
1/2 cup chopped pecans (optional)
1/2 cup butterscotch chips (optional)
for the glaze…
1 1/2 cup powdered sugar
1 teaspoon vanilla
3/4 teaspoon milk
4 tablespoons butter
*If you don't have buttermilk on hand, just add a teaspoon or so of vinegar to regular milk and allow to sit for a few minutes. The milk will curdle and work perfectly.
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices. Add the pieces of cold butter, using a pastry cutter or two knives to cut the butter into the dry ingredients until the mixture resembles a course meal (about pea-sized pieces). You could also use a food processor to blend.
In a small bowl, combine the buttermilk, pumpkin, and vanilla. Add the mixture to the large bowl and stir until just combined. Fold in the pecans and/or butterscotch chips if using.
Use a small scoop to drop scone batter onto the prepared baking sheet. Bake at 400 degrees for 18 minutes or until just browned. Remove from oven and cool on a wire rack.
to make the glaze…
Heat the butter in a small saucepan until just browned and bubbling. In a medium bowl, combine the powdered sugar, vanilla, milk, and butter. Stir until smooth, adding powdered sugar if needed to thicken or a drop of milk if needed to thin.
Drizzle glaze on cooled scones. Enjoy!!
recipe from JoytheBaker.com