I’ve been holding out on you. Pumpkin is one of my favorite fall flavors and I have been using it in just about everything I have made lately. But, I haven’t been posting it here for you to see. Now is the time!!! Get ready for some pumpkin madness…..or 4 pumpkin recipes that I have made and photographed for you to enjoy.
Let’s start with these amazingly delicious pumpkin pecan scones with brown butter glaze. I made these pumpkin scones for a friends birthday at school. She is not a big dessert person so I wanted to make something for her that wouldn’t be too sweet.
This was the perfect treat. The scones have just a hint of sweetness and the brown butter glaze adds just a little more.
These would be perfect for a Thanksgiving morning treat for a family and will be the enjoyed by anyone you share them with.
Pumpkin Pecan Scones with Brown Butter Glaze
- For the scones:
- 1 tablespoon lemon juice
- about 1 cup milk
- 3 cups all-purpose flour
- 2/3 cup packed light brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fresh grated nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 1/2 sticks (3/4 cup, 6 ounces) unsalted butter, cold and cut into small cubes
- 1 cup pumpkin puree
- 1 tablespoon pure vanilla extract
- 3/4 cup coarsely chopped pecans
- For the glaze:
- 4 tablespoons unsalted butter
- 1 1/2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 3 to 4 tablespoons whole milk
- Place the tablespoon of lemon juice in a liquid measuring cup. Add enough milk to reach 1 cup.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a the bowl of a food processor, pulse together the flour, brown sugar, baking powder, baking soda, salt, and all of the spices.
- Add cold butter and pulse until butter is about the size of a pea.
- In a medium bowl, whisk together buttermilk, pumpkin puree, and vanilla extract.
- Add the dry ingredients, all at once to the wet ingredients.
- Stir together until almost thoroughly combined.
- Add pecans and stir until no dry flour bits remain.
- Using a large ice cream scoop, scoop scones dough by the 1/2-cupful onto the prepared baking sheet.
- Leave about 2-inches of space between each scone.
- Bake for 18 to 20 minutes or until browned slightly with dry tops.
- Allow to cool completely.
- To make the glaze, in a small saucepan melt butter over medium-low heat. The butter will begin to crackle and pop. After the crackling stops a bit, the butter will begin to brown. Continue to cook until the butter smells nutty and the butter solids begin to brown. Immediately remove from the heat and transfer to a small bowl.
- In a medium bowl, whisk together powdered sugar, browned butter, vanilla, and 2 tablespoons of milk.
- Whisk together and add more milk as necessary until your desired consistency is reached.
- Generously drizzle scones with glaze.