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

1. With the oven rack in the center position, preheat the oven to 425°F. Line two baking sheets with parchment paper.
2. 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.)
3. 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.
4. 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.
5. 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.
6. 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.
7. 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

https://www.fivehearthome.com/pumpkin-scones-with-brown-butter-glaze/

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