Tender, moist Pumpkin Scones with Brown Butter Glaze are simple to whip up and make the perfect fall treat!
Happy October, friends! Aren’t you proud of me? I held off a full month in between posting pumpkin recipes! To be honest, I’d be perfectly content posting nothing but pumpkin recipes for about three months straight. But that might run off a few of you who like to eat, you know, actual dinner recipes and such, so I’ve been attempting to practice great restraint in keeping my pumpkin obsession under control. 😉
However…today? Today you get Pumpkin Scones with Brown Butter Glaze…and trust me, they were worth the wait! While scones often have a reputation for being dry, these are perfectly tender and moist. They are sweet, but not cloyingly so, and they’re just brimming with pure pumpkin flavor and warm spices.
These pumpkin scones make the perfect breakfast on-the-go. They would be a lovely addition to a brunch buffet. They’re the best kind of afternoon pick-me-up, with a mug of coffee or a steamy cup of tea. And how delighted would your favorite neighbor/teacher/orthodontist (?!) be to receive a platter of these freshly-baked beauties one day this fall…just because?
I was initially conflicted as to what type of glaze to drizzle on these scones. Cinnamon glaze? Maple glaze? Nutella or Biscoff or caramel glaze? And, of course, one can never go wrong with plain, simple powdered sugar glaze, flavored with just a splash of vanilla.
But I ultimately decided to go with decadent brown butter glaze. I already knew from experience that brown butter and pumpkin are a match made in heaven. Heck, there aren’t many baked goods (or savory recipes, for that matter) that brown butter can’t improve! And boy am I glad I went the brown butter route to create my glaze for these pumpkin scones. Yum, yum, YUM.
If you’ve never made homemade scones before, don’t be intimidated! They are actually very simple to throw together. You can certainly make the dough by hand, but if you happen to have a food processor, it renders the steps pretty much effortless.
So have I convinced you to bake a batch of fresh scones yet? If you’ve never made them before, I think you’ll be pleasantly surprised at how easy they are to whip up and how heavenly they will make your house smell. And if you’re a scone aficionado, a fellow pumpkin lover, or just a fan of breakfast-y baked goods in general, you’re sure to adore these light, moist, and flavorful treats. Pumpkin Scones with Brown Butter Glaze are the perfect way to kick off your October…and may it be a great one, y’all!
Pumpkin Scones with Brown Butter Recipe
Pumpkin Scones with Brown Butter Recipe
Pumpkin Scones with Brown Butter Glaze
Ingredients
FOR THE SCONES:
- 4 cups all-purpose flour
- 1/2 cup packed brown sugar
- 4 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup 1 1/2 sticks unsalted butter, diced and chilled
- 1 egg
- 1 cup canned pumpkin, NOT pumpkin pie filling
- 2/3 cup heavy cream
FOR THE GLAZE:
- 4 tablespoons (1/2 stick) unsalted butter
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 to 4 tablespoons milk
Instructions
- With the oven rack in the center position, preheat the oven to 425°F. Line two baking sheets with parchment paper.
- Measure the dry ingredients into the bowl of a large food processor. Pulse until well-blended. Add butter and pulse in 1-second increments until the mixture resembles coarse sand (approximately 12 to 15 pulses). In a separate bowl, whisk together the egg, pumpkin, and heavy cream. Add to the food processor and pulse until mixture just forms a slightly sticky ball of dough. (Alternatively, you may whisk the dry ingredients together in a large bowl, work in the cold butter using a pastry blender or fork, and then mix in the wet ingredients until the dough comes together.)
- Turn dough out onto a lightly floured surface and, with floured hands, knead 10 or so times. Divide dough in half, then form each half into an 8-inch circle. Cut each circle into 6 equal wedges.
- Divide the scones between the two prepared baking sheets, spacing them at least 1-inch apart. Place one baking sheet in the refrigerator; bake the other sheet for 12 to 15 minutes, until scones are light golden brown. Remove to a wire rack and cool completely. Repeat with second batch.
- While scones are cooling, prepare glaze. Place butter in a small, heavy-bottomed pot. Set pot over medium-low heat and stir constantly as butter melts and foams. After a few minutes, butter will turn golden and brown specks will form. When the foam subsides and the butter begins to smell nutty, remove from the heat. Butter should be deep golden brown but not black or burnt. When butter is browned, pour it into a large bowl, leaving any dark brown sediment at the bottom of the pot.
- To the brown butter, blend in powdered sugar, vanilla, and 2 tablespoons milk. Rapidly whisk until smooth. If necessary, add additional milk until desired consistency is reached.
- Pour glaze into a plastic baggie and snip off a tiny piece of the corner to drizzle glaze onto cooled scones in neat lines, or use a spoon to quickly spread it on.
Notes
I first shared this recipe over at Lil’ Luna.
Scones adapted from Taste of Home. Brown Butter Glaze adapted from Martha Stewart.
More Pumpkin Yummies
- Pumpkin Baked Oatmeal with Maple & Pecans {Dairy-Free}
- Whole Wheat Pumpkin Spice Waffles {Dairy-Free}
- Pumpkin Biscoff Bundt Cake with Cookie Butter Swirl & Glaze
- The BEST Chocolate Chip Pumpkin Bread {or} Muffins
- Warm Pumpkin Spice Drink
- Pumpkin Vanilla Parfaits with Maple Cinnamon Pecan Granola
- Brown Butter Pumpkin Cupcakes with Cinnamon Buttercream Frosting
Kristin S says
There is no such thing as too much pumpkin 🙂 These are going on my must make list!
Samantha at Five Heart Home says
Ha, Kristin…I totally agree! Pumpkin is my favorite flavor of fall…I could eat it everyday and twice on Sunday. 😉 Hope you enjoy these scones when you have a chance to try them, and hope you’re having a great weekend!
Julie @ Tastes of Lizzy T says
These were definitely worth the wait, Samantha! It helps that your dinner recipes are mouthwatering, too! 🙂 Thanks for this great recipe. Pinned!
Samantha at Five Heart Home says
You are too sweet, Julie! I appreciate the pin and I hope your weekend is off to a wonderful start! 🙂
Cathy says
Pinned because they are perfect! I could use one right now with my cup of pumpkin coffee! Yum!
Cathy
Samantha at Five Heart Home says
Oooo…pumpkin scones and pumpkin coffee! Sounds like the perfect combo, Cathy. 🙂 Thanks so much for the pin…hope you’re having a great weekend!
Michelle @ A Dish of Daily Life says
Those look so good! I’ve never tried making scones, but I think I may want to try. I’m not the best baker…although I really love to cook. Thanks for linking it up with us at Foodie Fridays! Pinning!
Samantha at Five Heart Home says
Thanks, Michelle! These scones are actually very easy to make, particularly if you have a food processor. I hope they turn out great if you end up giving them a try and I really appreciate the pin! 🙂
micupoftea says
Visiting from Strut Your Stuff….love this recipe. Looks delicious! So, what is your favorite tea to go with these? I make baked oatmeal but have never tried the pumpkin version I see on another post of yours- I may have to give it a try. Have a great week ahead 🙂
Samantha at Five Heart Home says
Thanks so much for hopping over! You know, I typically drink my scones with coffee, but I do enjoy a nice cup of English Breakfast Tea. 🙂 Hope your week is off to a great start and thanks again for the thoughtful comment!
Shelley says
You had me at brown butter…seriously. Love scones, love pumpkin, love brown butter glaze and I will certainly be making these right away! Thanks for sharing.
Samantha at Five Heart Home says
You are so welcome, Shelley! I hope that you end up loving this recipe as much as you already love its individual components… 😉
Lindsey @ American Heritage Cooking says
The brown butter glaze was such a good call!!! These pumpkin scones look better than Starbucks! Pinned! Can’t wait to try these out!
Samantha at Five Heart Home says
Thanks so much, Lindsey! I haven’t found many baked good that can’t be improved with a little brown butter, but it’s especially yummy paired with pumpkin. 🙂 I really appreciate the pin and hope you enjoy these when you try them!
Pure Grace Farms says
This is an amazing line up of pumpkin splendor! I’ll take one of each please…Thanks for sharing your fabulous recipe with us this week at Foodie Fridays. Hope to see you again this week. I’m sure you’ll be cooking up something delicious!
Blessings,
Shari
Samantha at Five Heart Home says
Thanks so much, Shari…I never get tired of baking with pumpkin and these scones are my new favorites. 🙂 Hope your weekend is off to a wonderful start!
Emily says
this looks SO good!! I can’t wait to make this this week. I even have pumkin puree in the freezer! Pinned it!