Pumpkin Scones with Brown Butter Glaze

Pumpkin Scones with Brown Butter Glaze

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RainbowJewels 61

"Awesome, moist scones made with the seasonal favorite pumpkin and topped off with a mouthwatering brown butter glaze."
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16 servings
Serving size has been adjusted!

Original recipe yields 16 servings



  • Prep

  • Cook

  1. Preheat oven to 425.
  2. Then, in a large bowl mix together the flour, brown sugar, baking powder, baking soda, salt, and spices. Add the cold butter chunks and use a pastry blender to cut it together until it’s nice and crumbly.
  3. When you've got your crumbs, make a well and then add in the vanilla, yogurt and pumpkin. Mix it up with a wooden spoon until you get a soft dough. Add in the pecans and give it another mix.
  4. With floured hands, divide the dough in half and pat it into two fat, equal size circles. Using a sharp, floured knife cut each circle into 8 wedges. Place the wedges onto a baking stone, or a baking sheet covered in parchment or a silicone liner.
  5. Bake for about 12-15 minutes. The scones should be firm to the touch and lightly browned.
  6. I know it’s hard, but let those babies cool, while you make glaze.
  7. To make it combine all glaze ingredients in a bowl and beat with an electric mixer on med-high for 3-4 minutes. If it is too thick, add more milk 1/2 tsp at a time.
  8. Drizzle over cooled scones.