Course: Breakfast, Dessert, Snack
Cuisine: American, British
Keyword: Brown Butter, buttermilk, pecan, pumpkin, Scones
- 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