Pumpkin Spice Scones with Brown Butter Glaze

Pumpkin Spice Scones with Brown Butter Glaze ingredients

• 2.5 cups all-purpose flour
• 1/4 cup light brown sugar, packed
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup pumpkin puree
• 1/4 cup heavy cream, cold
• 2 tbsp unsalted butter
• 1 cup powdered sugar
• 2-3 tbsp milk or heavy cream
• 1/2 tsp vanilla extract

Watch how to make Pumpkin Spice Scones with Brown Butter Glaze

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Pumpkin Spice Scones with Brown Butter Glaze

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2.5 cups of all-purpose flour, 1/4 cup packed light brown sugar, 2 tablespoons of granulated sugar, 1 tablespoon of baking powder, 2 teaspoons of pumpkin pie spice, and 1/2 teaspoon of salt.
3. Add 1/2 cup of cold, cubed unsalted butter to the dry ingredients. Cut the butter into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse meal with some pea-sized butter chunks remaining.
4. In a separate small bowl, combine 1/2 cup of pumpkin puree and 1/4 cup of cold heavy cream. Pour the wet ingredients into the dry mixture and mix gently with a fork or spatula until just combined, being careful not to overmix.
5. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough into an 8-inch round, about 1-inch thick. Use a sharp knife or bench scraper to cut the round into 8 wedges.
6. Carefully transfer the scone wedges to the prepared baking sheet, leaving about an inch of space between each.
7. Bake for 18-22 minutes, or until the scones are puffed, golden brown, and cooked through. A wooden skewer inserted into the center should come out clean.
8. While the scones are cooling, prepare the brown butter glaze. In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Continue to cook, swirling occasionally, until the butter turns a golden brown color and smells nutty, about 3-5 minutes. Be careful not to burn it.
9. Remove the browned butter from the heat and immediately pour it into a medium bowl. Add 1 cup of powdered sugar, 1/2 teaspoon of vanilla extract, and 2 tablespoons of milk or cream. Whisk until smooth, adding an additional tablespoon of milk if the glaze is too thick.
10. Once the scones have cooled for at least 15 minutes, drizzle the brown butter glaze generously over the tops. Allow the glaze to set for a few minutes before serving.

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