Bake: Pumpkin Pecan Scones with Brown Butter Glaze

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
  1. Place the tablespoon of lemon juice in a liquid measuring cup. Add enough milk to reach 1 cup.
  2. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  3. In a the bowl of a food processor, pulse together the flour, brown sugar, baking powder, baking soda, salt, and all of the spices.
  4. Add cold butter and pulse until butter is about the size of a pea.
  5. In a medium bowl, whisk together buttermilk, pumpkin puree, and vanilla extract.
  6. Add the dry ingredients, all at once to the wet ingredients.
  7. Stir together until almost thoroughly combined.
  8. Add pecans and stir until no dry flour bits remain.
  9. Using a large ice cream scoop, scoop scones dough by the 1/2-cupful onto the prepared baking sheet.
  10. Leave about 2-inches of space between each scone.
  11. Bake for 18 to 20 minutes or until browned slightly with dry tops.
  12. Allow to cool completely.
  13. 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.
  14. In a medium bowl, whisk together powdered sugar, browned butter, vanilla, and 2 tablespoons of milk.
  15. Whisk together and add more milk as necessary until your desired consistency is reached.
  16. Generously drizzle scones with glaze.

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