Pumpkin Scones with brown butter glaze
Updated: Apr 29, 2022
Better than Starbucks Pumpkin Scones
In September a childhood friend reached out and asked if I could make copycat Starbuck pumpkin scone recipe. Being the baking creative that I am I wanted to see if I could create one that was even better. These scones will knock your socks off but then you top them with this brown butter glaze and WO, baby!
“Food brings people together on many different levels. It’s nourishment of the soul and body; it’s truly love.” - Giada De Laurentiis
The trick to scones (as well as biscuits) is not to over mix the dough. I find that using my hands, despite the messiness, allows for more control of the dough.
Lets make these the Best way
I find that shredding frozen butter then allowing to sit in the fridge till you are ready to use provides the best results. We want this to have good chew while also being flakey. Its a fun and interesting dynamic we are creating here. After you have your dry ingredients and wet ingredients combined (still separated) lightly toss your shredded butter into the flour mixture. We will NOT be working the butter into the dry ingredients like you do when making pie crust. Make a well in the flour/butter mixture and add your wet ingredients. There is a very fine line we tread here, we want the dough to mixed well but just till combined. There should be ribbons of flour in it still. It will be a wet mixture which is what we want to see. Dump the dough out on to a very floured surface and lightly pat into a disk shape. Again we don't want to overwork this dough. The less you work with it the better the results will be.
Pumpkin Scone Recipe
2 1/2 c flour
1 TBSP baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp all spice
1/8 tsp ginger
1/4 c brown sugar
1/2 c (1 stick) butter shredded or cubed and super cold
1/2 c pumpkin purée
2 TBSP sour cream
1/4-1/2 c butter milk
2 tsp vanilla
Brown Butter Glaze
2 TBSP browned butter
1/3 c powdered sugar
1 TBSP maple syrup
1 tsp vanilla
1/8 tsp salt
1 TBSP milk (of your preference)
Preheat oven to 350°F. Add fist 7 ingredients to a large bowl mix and set aside. To a medium bowl cream together sugar, egg, pumpkin purée, sour cream and vanilla. Mix till well incorporated. To your bowl with dry ingredients lightly toss in shredded butter. be sure not so over work the butter. Create a well in the middle of your flour/butter mixture and add your wet ingredients to it. Fold in using a spatula or your hand. Once batter is formed-not over mixed, should still have ribbons of flour in it- add your butter milk about a 1/4 c to start. You want the batter to be wet but not loose. Mix in just till combined. If dough is too dry add in a tablespoon of buttermilk in at a time. Be sure not to over mix. Set aside and liberally flour a clean surface. Dump you batter out onto the floured surface and dust with flour. Form into a soft ball pressing down lightly to a disk shape about 1 1/2 inch thick. Cut into 8 triangles and place on a lined baking sheet. Brush with reserved butter milk and top with brown butter. Bake for 15-20 minutes or until it bounces back when you press with your finger.
After scones are baked allow to cool for about 5 minutes. While they cool make the brown butter frosting. Start by browning 2 TBSP butter over medium heat. Set aside and allow to cool. Measure out 1/3 c powdered sugar, 1 TBSP maple syrup, 1 tsp vanilla, 1/8 tsp salt and 1 TBSP milk (may need more depending on how thick or thin you want your glaze). Whisk together till nice and smooth. Add in your butter and give it a taste. It’s the best thing so try not to drink it straight . Can make it thicker by adding more sugar and thinner by adding more milk.
Drizzle over cooled scones. Eat and enjoy
Don’t forget to let me know what you think when you make these
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