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Fluffy Pumpkin Scones with Brown Butter Glaze

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These fluffy pumpkin scones with brown butter glaze are tender, flavorful, and just sweet enough to feel like a real treat without going overboard. Perfect for cozy weekend breakfasts, Thanksgiving brunches, or a quiet afternoon with a cup of coffee.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • ⅓ cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup (113g) cold unsalted butter, cut into small cubes
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (60ml) heavy cream, plus more for brushing
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • For the Brown Butter Glaze:
  • ¼ cup (56g) unsalted butter
  • 1 cup (120g) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 2–3 tablespoons milk, as needed

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
  3. Add the cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining.
  4. In a separate small bowl, whisk together the pumpkin puree, heavy cream, beaten egg, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until just combined. The dough will be shaggy and a little sticky. Do not overmix.
  6. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, patting it into a ¾-inch thick circle, about 8 inches in diameter.
  7. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
  8. Brush the tops of the scones with a little extra heavy cream.
  9. Bake for 15-18 minutes, or until the scones are lightly golden on the bottom and the edges look set. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  10. While the scones cool, make the brown butter glaze. In a small saucepan over medium heat, melt the ¼ cup of butter. Swirl the pan occasionally. The butter will start to foam, then turn a golden amber color with a nutty aroma, about 3-5 minutes. Remove from heat immediately once amber.
  11. Pour the brown butter into a small bowl. Let it cool for 2 minutes. Then whisk in the sifted powdered sugar and vanilla extract. Add milk, one tablespoon at a time, until the glaze is thick but pourable.
  12. Drizzle the glaze over the cooled scones. Let the glaze set for about 10 minutes before serving.

Notes

Keep all ingredients cold for flaky scones. Do not overmix the dough. Watch the butter carefully when browning to avoid burning. Let scones cool completely before glazing.

Nutrition

Keywords: pumpkin scones, brown butter glaze, fall breakfast, easy scone recipe, fluffy scones

Find it online: https://ariaappetite.com/fluffy-pumpkin-scones-with-brown-butter-glaze/