I’ve always wanted to be the kind of girl that can get away with saying ‘y’all’. You know… like, ‘I made Pumpkin Scones, y’all!’.
Being from California, I feel like I can only reasonably get away with something like, ‘Hey dudes, I made you these Pumpkin Scones! Now, let’s go surfing.’ Mostly annoying, but kinda true.
I’ll just daydream about being a ‘y’all’ girl. It’s cool. In real life I get to mega-indulge in scones, so being a ‘dude’ girl is just fine. I’m just steps away from ‘bro’.
‘It’s cold outside. Cool Pumpkin Scones, bro.’
Lordy…. clearly I need help.
Let’s make some scones!
This recipe is October-inspired and super-spiced.
I’ve struggled for a few years to find the proper pumpkin scone recipe. It’s hard to get the moisture proportions right… dorky but totally true.
I think we’ve nailed it, friends! Well… thanks to Donna. When you ask for a recipe and it comes at you like this… you can bet it’s going to be major! Thank you for sharing, Donna!
These scones come together in two ways.
First, cold butter is broken down into a flour, sugar, and spices. Next, pumpkin puree is mixed with buttermilk and vanilla extract.
Wet ingredients are combined with dry ingredients. That old song and dance.
Pecans, too! Let’s add those!
We’re going to need some glaze. Brown Butter Glaze, to be exact.
Lightly glaze the scones with Brown Butter Glaze and YES! It’s like we’re doing everything ever right.
These little scones satisfy so many of my October pumpkin cravings. The scones are super-spiced and mega-soft. It’s like eating a soft pumpkin cookie for breakfast. The pecans add a nice toasty crunch, while the glaze adds a nice dose of sweetness. They’re beyond!
Pumpkin Pecan Scones with Brown Butter Glaze
makes about 12 scones
recipe adapted from Mockingbird Bakery
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 buttermilk, cold
1 cup pumpkin puree
1 tablespoon pure vanilla extract
1/2 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 rack in the upper third of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and all of the spices. Add the cold butter to the dry ingredients and toss to coat. Using your fingers or a pastry cutter, break the butter down into the dry ingredients. Work quickly so that the butter remains cold. Some of the butter will be the size of oat flakes, others will be the size of small peas.
In a small bowl, whisk together buttermilk, pumpkin puree, and vanilla extract.
Add the wet ingredients, all at once to the dry 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. You can insert a toothpick into the center of a scone to test for doneness.
Allow to cool completely before glazing.
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 subsides 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. These scones are best served within 2 days of of baking.