Pumpkin Scones with Brown Butter Glaze

Of all the pumpkin things I’ve made {and I’ve made a lot} this is the first recipe that the word transcendent ever came to mind. When I spotted the recipe {originally from Joy the Baker} on my Facebook feed, I had high expectations. The finished product literally blew those out of the water.

“Cronuts” have been a thing for a while. If you don’t know, they are a combination of a croissant and a donut. Crazy, I know. I feel confident in calling these bad boys “Sconuts”. They are indeed scones, and have the quantity of cold butter mashed into them to prove it. But, their texture and flavor reminded me much more of a donut. The brown butter glaze has a lot to do with that.

Here’s a before shot of them naked, and looking more like a traditional scone…

And here’s a shot of them after. Dressed and looking decidedly more appealing. Only in the food world does less naked sell. Too bad that doesn’t seem to be true elsewhere…

The original recipe called for pecans, but I left them out so my children would eat them. I think this helped in making them taste similar to a donut. Another plus is that unlike most other recipes for scones I’ve made or read, these don’t require any kneading or cutting of the dough. They are simply scooped from the bowl onto the baking sheets.

They are enormous. I think next time I’ll try making 24 instead of 12 from one recipe. I’d probably start checking for doneness with that size around 12 minutes. I’m definitely going to be adding these to my list of goodies to give out during the holidays!

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Pumpkin Scones with Brown Butter Glaze

Ingredients

for the scones

• 3 c. all-purpose flour
• 2/3 c. light brown sugar
• 2 1/2 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 1 t. cinnamon
• 1/2 t. nutmeg
• 1/2 t. ginger
• 1/4 t. allspice
• 1/4 t. cloves
• 1 1/2 sticks unsalted butter cold and cut into small cubes
• 1 c. buttermilk cold
• 1 c. pumpkin puree
• 1 T. vanilla

for the glaze

• 4 T. unsalted butter
• 1 1/2 c. powdered sugar
• pinch of salt
• 1 t. vanilla
• 4 - 6 T. skim milk

Instructions

• Place rack in upper third of oven and preheat to 400 degrees. Line two baking sheets with parchment or silicone baking mats.
• In the bowl of your stand mixer, whisk together the flour, brown sugar, baking powder and soda, salt and all seasonings. Attach the bowl to your mixer fitted with the whisk attachment. Turn speed to low and slowly add the butter cubes, one at a time, allowing the mixer to work for about 30 seconds in between each addition. After all the butter has been added, continue mixing on low speed until butter is completely incorporated. Most of the butter will be about the size of small peas or oat flakes.
• In a separate bowl, whisk together the pumpkin puree, buttermilk and vanilla.
• Remove the bowl from your stand mixer, add the wet ingredients to dry and mix, by hand, until the batter has no remaining flour streaks.
• Using a large cookie scoop, heap batter (about 1/2 cup quantity each) onto prepared baking sheets. You'll fit six scones on each baking sheet.
• Bake, one sheet at a time, for about 18 minutes, until tops are browned slightly and looking dry.
• Remove from oven and allow to cool for about 20 minutes on baking sheet before glazing.
• While scones are baking, place butter in a small skillet over medium heat. Once the butter has completely melted, watch closely. As butter starts to brown, begin swirling the pan on the burner. Allow the butter to brown for about 2 minutes, swirling constantly. Remove from heat.
• In a clean bowl, combine the powdered sugar, salt and vanilla. Add the browned butter and 4 tablespoons of milk. Whisk until smooth. If a looser consistency is desired, keep adding splashes of milk until it looks good to you.
• Drizzle each scone generously with the browned butter glaze.

Notes

Adapted from Joy the Baker