You Guys, I’m Obsessed. #Obsessed with these Pumpkin Scones with Brown Butter Cinnamon Glaze, and Pecans😱. I mean, I’m pretty sure when you get to Heaven these are there waiting for you.
I love Scones, they are definitely one of my go to Brunch items. Remember those Lemon Blueberry Scones I made a little while back (if you froze some wild blueberries you can totally make those too, so good.)
These Scones are definitely a tad richer (hence the Brown Butter Cinnamon Glaze)… and they are also made with cream. Listen, we all need a little indulgence in life, right? You could skip the glaze, but I don’t think you should do that… Anyways, do as you wish (but don’t skip the glaze🤭).
So, a few things about Scones:
1. Scones are best enjoyed the same day. They will last maybe a day or so in an airtight container but they will dry up. Although I must say, if you going to have a day-old scone these pumpkin scones are probably the best scone to do that with because the pumpkin keeps them nice and moist.
2. They freeze great (without the glaze). So, what you could do, if you don’t have time to bake them fresh the morning you want to serve them. Make them a few days before, even a few weeks. Wrap them individually in plastic wrap, pop them in a zip top bag into the freezer. When you’re ready to serve, thaw them completely at room temperature. Pop them in the oven for a few minutes just to crisp up the outside. Then, make that killer glaze, slather it all over those scones and top them with crushed pecans. YUM.
3. THE Glaze: You can either make it a little on the thicker side so you can slather it or thin it out a little for a drizzle. Up to you. (I’m a Slather girl myself).
For the dry ingredients, you’ll need: All Purpose Flour, Brown Sugar, White Sugar, Baking Powder, Cinnamon, Pumpkin Pie Spice and Salt. Whisk everything together in a large bowl.
Then, Butter. 1 stick, grated and frozen. By grating it, it makes it easier to incorporate the butter with the flour. You can use a pastry blender but using your hands work great too. Once the mixture looks like coarse meal, you’re ready to add the wet ingredients.
Wet ingredients: Pumpkin Puree (be careful not to grab Pumpkin Pie Filling), Heavy Cream (you could sub for whole milk or buttermilk), Egg and Vanilla Extract. Make a well in the middle of the bowl and mix everything together. You don’t want to over mix, just until everything combined. Then, turn the dough mixture onto a lightly floured surface and knead into a smooth, 8-inch disk.
Slice the dough into 8 equal wedges. Spread on a parchment lined baking sheet and bake in a pre-heated 400-degree oven. You can brush the tops of the scones with a little cream and sprinkle with coarse sugar, but that’s optional.
Bake for 16-20 minutes until slightly golden brown. Remove from the oven, transfer scones to a wire rack to cool. In the meantime, make the glaze😍.
Brown Butter Cinnamon Glaze, just the sound of that makes me salivate. That smell, when the butter is browning…😍(Remember those Brown Butter Chocolate Chunk Cookies I made a while back… That reminds me, I need to make those ASAP🤤…) K, back to the Glaze. 1/2 Stick Butter, melt in a pan over medium low heat, for about 7-8 minutes (or until the butter start to foam up and bubble, and you’ll see brown bits at the bottom.) It well smell nutty and wonderful. Then, add the Cinnamon, 1/2 tsp or so, and let it sizzle a few seconds in that butter. Just be careful, you don’t want Burnt Butter. Transfer the brown butter to a medium bowl, let it cool for a few minutes. Add 1 cup powdered sugar (gradually) and whisk. Add 2-3 TBSP Heavy Cream (or milk) to thin it out to the consistency you want. If you see it kinda wants to separate a little, just keep whisking until everything is well incorporated. Use the glaze immediately. THEN (Final step before you devour these babies) top with crushed pecans!!!
Voila, Pumpkin Scone of your DREAMS! Have the absolute best Weekend and Treat. Yo. Self😏
Let me know if you love this recipe as much as I do, K?😘
These light and fluffy Pillows of Pumpkin Perfection are sure to be your new favourite/go-to Breakfast/Brunch/Snack/Coffee-Break/Anytime of the Day Treat. They are topped with a life changing Brown Butter Cinnamon Glaze and Crushed Pecans = Heaven!
For the Scones:
- 2 Cups + 2 TBSP All Purpose Flour
- 6 TBSP Brown Sugar
- 2 TBSP White Sugar
- 1 TBSP Baking Powder
- 1 Tsp Cinnamon
- 1 Tsp Pumpkin Pie Spice
- 1/2 Tsp Salt
- 1 Stick Butter, Grated and Frozen
- 1/2 Cup Pumpkin Puree (not pumpkin pie filling, be careful)
- 5 TBSP Heavy Cream (Whole milk or Buttermilk could also work)
- 1 Egg
- 2 Tsp Pure Vanilla Extract
For the Glaze:
- 4 TBSP (1/2 Stick) Butter, I used salted
- 1 Cup Powdered Sugar
- 1/2 to 1 Tsp Cinnamon (Depends on how cinnamon-y you want the Glaze)
- 2-3 TBSP Heavy Cream
For the Scones:
- Preheat the oven to 400 degrees. Line a baking sheet with Parchment Paper, set aside.
- Grate the butter on a box grater directly into a small dish. Pop into the freezer for 10-15 minutes, or until you have prepared all you remaining ingredients.
- In a large bowl, add the AP Flour, Brown Sugar, White Sugar, Cinnamon, Pumpkin Pie Spice, Baking Powder and Salt. Whisk everything together.
- In a small bowl or glass measuring cup, add the Pumpkin Puree, Heavy Cream, Egg and Vanilla. Whisk together and set aside.
- Add the frozen butter and mix with either your fingertips or a pastry blender until you have achieved a “coarse meal” texture (see in post for example).
- Make a well in the dry ingredients, add the pumpkin mixture and mix with spatula or wooden spoon until everything comes together. Then, use your hands and knead until everything is fully incorporated.
- Transfer to a lightly floured surface (not too much flour) and form a 8 inch disk using you hands or a rolling pin.
- Slice the 8 equal wedges.
- Transfer to the prepared baking sheet, bake for 16-20 minutes in the pre-heated oven until lightly golden brown. *Optional: You can lightly brush the tops of the scones with heavy cream and sprinkle with coarse sugar before baking. This is a great option in you are going to skip the glaze and serve as is.
- Transfer to a cooling rack and proceed to making life changing glaze.
- In a small pan, add 4 TBSP (half a stick) of butter. Over medium-low heat, cook for 7-8 minutes until butter begins to bubble and foam, smells fragrant & nutty, and you see brown bits on the bottom of the pan. In the last 30 seconds or so, add the ground Cinnamon and let it sizzle. Watch the butter carefully, it can go from Brown to Burnt in no time.
- Transfer the Brown Butter to a medium dish, add the Powdered Sugar (gradually) and whisk.
- Start adding the heavy cream, 1 TBSP at a time until you reach the desired consistency. You want the glaze to be on the thicker side to spread, thinner to drizzle. Use the glaze immediately.
- Lastly, top the Glazed Scones with Crushed Pecans and DEVOUR.
* These Scones are best enjoyed the Same Day. If you want to make them ahead of time, check out my full post on how to-do so.
** I used salted butter in both the Scones & the Glaze but unsalted butter will also work. I would add a pinch of salt to the Brown Butter for the Glaze if you are using unsalted butter.
Keywords: Pumpkin Scones, Scones, Pumpkin, Brown Butter