These pumpkin scones are the perfect treat for a cool fall morning. The warm spices of cinnamon, nutmeg, and cloves combined with the sweetness of pumpkin create a flavorful scone that pairs perfectly with the rich brown butter glaze drizzled on top. They are great for breakfast, brunch, or a mid-afternoon snack with a cup of tea.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup packed brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/2 cup canned pumpkin puree
- 3 tablespoons heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and cloves.
- Add the cold butter to the dry ingredients and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, mix together the pumpkin puree, heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Turn the dough out onto a floured surface and knead it gently a few times until it comes together.
- Shape the dough into a circle about 1 inch thick, then cut it into 8 wedges.
- Place the scones on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
- While the scones are baking, make the brown butter glaze by cooking butter in a saucepan over medium heat until it turns golden brown and smells nutty. Remove from heat and whisk in powdered sugar and a splash of vanilla extract.
- Drizzle the warm scones with the brown butter glaze and let it set before serving.
- Enjoy these pumpkin scones with a cup of hot coffee or tea for a cozy fall treat!
