pumpkin scones with brown butter glaze

ingredients

• servings: 16
• 3 1/4 cups all-purpose flour
• 1/3 cup brown sugar
• 2 1/2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/8 pinch ground cloves
• 3/4 cup cold unsalted butter, cut into chunks
• 1 (15 ounce) can pumpkin puree
• 2/3 cup plain yogurt
• 1 teaspoon vanilla extract
• 3/4 cup chopped pecans
• 1/2 cup butter
• 3/4 cup confectioners' sugar
• 1 1/2 tablespoons milk, or more as needed
• 1/2 teaspoon vanilla extract

recipe

preparation time: 20 mins cook time: 15 mins ready time: 35 mins


• preheat oven to 425 degrees f (220 degrees c).
• 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.
• 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.
• turn dough out 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.
• bake scones in the preheated oven until firm to the touch and lightly browned, 12 to 15 minutes.
• heat butter in a skillet over medium heat until butter is foaming and nut-brown in color, 3 to 5 minutes.
• 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.