The perfect fall scone with flakey pumpkin scone and a rich and flavorful maple brown butter glaze.
Pumpkin Scone Recipe:
Ingredients:
2 1/2 c all purpose flour
1 TBSP baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp Allspice
1/8 tsp ginger
1/2 c (8 TBSP) cold butter grated
1/4 c brown sugar
1 egg
1/2 c pumpkin puree
2 TBSP sour cream
2 tsp vanilla
1/4-1/2 c buttermilk
Brown Butter Glaze
2 TBSP butter
1/3 c powdered sugar
1 TBSP pure maple syrup
1 tsp vanilla
pinch of salt
2 TBSP milk of choice
Directions:
Preheat oven to 350 f (180 c )
Grate butter into a small bowl and place in fridge till ready to use
To a large bowl add all the dry ingredients (first 7 ingredients). Mix well and se aside. In a medium bowl cream together brown sugar, egg, pumpkin puree, sour cream and vanilla till smooth. Grab butter and toss into the dry ingredients- don't overwork, just toss till combined. Using a spatula or wooden soon create a small well in the center of the dry ingredients. Add in wet ingredients and fold together. When there are ribbons of flour in the batter add in 1/4 c buttermilk. mix till just combined. Adding a few tablespoons in at a time if batter is still too dry. You want the batter to be pretty tack. Set batter aside and flour a clean surface. Dump the scone batter onto the floured surface and form into a rough disk, about 1.5" thick. Cut disk into 8 triangles and place on a cookie sheet. Brush with a little buttermilk and bake at 350 f (180 c) for 15-20 minutes. Let pumpkin scones cool. While they cool make the Brown butter maple glaze.
start by browning 2 TBSP butter. It should turn a soft brown color and give off a nutty aroma. To a medium bowl add in browned butter, powdered sugar, maple syrup and milk. Mix in the vanilla and salt. set aside and wait till the scones are ready to glaze. You can make this thinner by adding more milk and thicker by adding more powdered sugar.
Once scones are room temp top with glaze and enjoy.