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 mouth-watering brown butter glaze."
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35 m servings 314 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Mix flour, brown sugar, baking powder, cinnamon, baking soda, salt, ground ginger, and ground cloves together in a bowl. Cut unsalted butter chunks into flour mixture with a pastry blender until mixture resembles coarse crumbs; make a well in the center.
  3. Pour pumpkin puree, yogurt, and 1 teaspoon vanilla extract into the well in flour mixture; stir with a wooden spoon until a soft dough forms. Mix pecans into dough.
  4. Turn dough out onto a lightly floured surface and pat into two equal-size circles. Cut each circle into 8 wedges; transfer to a baking stone or baking sheet lined with parchment paper.
  5. Bake scones in the preheated oven until firm to the touch and lightly browned, 12 to 15 minutes.
  6. Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color, 3 to 5 minutes.
  7. Beat brown butter, confectioners' sugar, milk, and 1/2 teaspoon vanilla with an electric mixer on medium-high speed until sugar is dissolved and glaze is shiny, 3 to 4 minutes, adding more milk as necessary. Drizzle glaze over cooled scones.


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I made this recipe last night and my boys LOVED it! The dough is very sticky, but have faith it baked up great! The final product is moist and just how you want a scone to be! The best part of ...

These scones are awesome. The brown butter glaze makes them so delectable!

had bad luck with these. The texture was all wrong and I followed the recipe to the letter.

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