I have made these scones for years. They come from Joy the Baker and they are perfection. Once the leaves start falling, you’ll find these scones in my oven, or if we’re friends you might just find them outside your door. They’re more moist and tender than any other scone I have ever had. The brown butter glaze is out of this world. However, sometimes one does not have the energy to brown butter. That’s fair. I’ve included instructions for browning butter in the microwave (easy and quick!). I have also given another glaze option that does not involve browning butter. The Maple Cinnamon glaze is also very delicious, even easier to make, and just a little sweeter (I got the idea for this glaze from Diala’s Kitchen). Take home message – CHOOSE YOUR LEVEL OF EFFORT, BUT MAKE THE GLAZE. It is an absolute must.
Glazed Pumpkin Spice Scones with Pecans
Tender, moist, spiced pumpkin scones with your choice of glaze – Brown butter or Maple Cinnamon! If you have pumpkin pie spice, feel free to use it in place of the single spices.
Servings: 15 scones
Ingredients
- 3 cups all-purpose flour
- ⅔ cup brown sugar, lightly packed
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon allspice
- ⅛ teaspoon cloves
- ⅛ teaspoon cardamom (optional)
- ¾ cup (170 g / 6 oz) unsalted butter, cold or frozen
- 1 cup buttermilk*
- 1 cup canned pumpkin puree
- 1 Tablespoon real vanilla extract
- ½ cup pecans, toasted and roughly chopped*
Brown Butter Glaze
- 3 Tablespoons unsalted butter
- 1 cup icing sugar
- ½ teaspoon real vanilla extract
- 2 Tablespoons milk or cream
Maple Cinnamon Glaze
- 2 Tablespoons unsalted butter
- 6 Tablespoons maple syrup
- 1 teaspoon cinnamon
- 1 cup icing sugar
- pinch of salt
Toasted Pecans or Pumpkin Seeds for topping
Instructions
- Preheat oven to 400°F and line two cookie sheets with parchment or silicone baking mats. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices.
- Grate frozen butter into the bowl. Alternatively, cut cold butter into cubes and add to the bowl. With a pastry cutter, two forks, or your fingers, mix the butter into the dry ingredients until mixture resembles a coarse meal (pea-sized crumbs of butter will be visible).
- In another small bowl, whisk together buttermilk, pumpkin puree, and vanilla. Pour mixture into the large bowl and fold together with a spatula. Add the pecans and mix gently until no flour remains visible.
- Using a ⅓ cup measuring cup or an ice cream scoop, scoop dough and drop onto prepared baking sheets at least 2 inches apart. Bake for 16-18 minutes or until scones are beginning to brown on the edges and a toothpick inserted in the middle comes out clean. Let cool for 5 minutes on the pans, then remove scones and let cool on wire racks. While the scones cool, prepare the glaze.
Brown Butter Glaze
- You can brown this amount of butter quite easily in the microwave. Place butter in a microwave-safe bowl and cover with a piece of parchment paper, another bowl, or a lid to prevent splatter. Microwave on high power for 2 minutes. Stir butter and microwave for 30 second bursts until brown solids form at the bottom of the bowl and butter smells nutty.
- Add icing sugar, vanilla, and milk or cream to the bowl and whisk until smooth. Add more milk if too thick and more icing sugar if too thin. Drizzle or spread on the tops of mostly cooled scones. Top with a pecan or pumpkin seeds.
Maple Cinnamon Glaze
- Melt butter in a microwave-safe bowl in the microwave. Add the maple syrup, cinnamon, salt, and icing sugar. Whisk until smooth. Add more maple syrup if too thick and more icing sugar if too thin. Drizzle or spread on the tops of mostly cooled scones. Top with a pecan or pumpkin seeds.
Notes
- If you have pumpkin pie spice, you can substitute the ground spices here for 2 1/2 teaspoons of pumpkin pie spice blend.
- Make your own buttermilk in a measuring cup with 1 Tablespoon white vinegar or lemon juice, filled up to 1 cup with milk. Let sit for 5 minutes before using.
- Pumpkin puree is NOT to be mistaken with Pumpkin Pie Filling. Use Puree please.
- Toasting pecans is optional but will add more flavour. Toast in the preheated oven on a baking sheet for 8-10 minutes.
- The glaze is a MUST. The Brown Butter glaze takes a few minutes longer to make, but is really rich with nutty flavour and not overly sweet (this is my favourite). The Maple Cinnamon glaze comes together really quickly and is a bit sweeter, but still very good.