Brown Butter Pumpkin Scones with Maple Coffee Glaze
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"Tender and moist with crisp edges, this deeply spiced pumpkin scone reaches next-level deliciousness with a decadent maple-coffee glaze."
-- @butterandair
Recipe

Details

Prep time 20mins
Cook time 20mins
Serves or Makes: 12

Recipe

Pumpkin Scones

  • 2 1/ 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/ 2 teaspoon nutmeg
  • 1/ 4 teaspoon allspice
  • 1/ 4 teaspoon ground cloves
  • 8 tablespoon unsalted butter, browned and chilled (see instructions)
  • 1/ 2 cup packed brown sugar
  • 2/ 3 cup canned pureed pumpkin
  • 1/ 2 cup heavy cream

Pumpkin Scones

Method

  • Step 1

    Up to a day (or more) in advance: make and chill the brown butter. Cut 8 TB of unsalted butter into chunks and heat in a shallow pan over medium heat. When the butter begins to foam, then subside, watch carefully; as soon as the solids begin to brown and fragrant, remove pan from heat. Transfer melted butter to a heatproof bowl and chill in refrigerator until solid.

  • Step 2

    When you’re ready to make the scones, preheat oven to 425°. Line a baking sheet with parchment paper.

  • Step 3

    In a medium bowl or the bowl of a stand mixer, combine flour, baking powder, salt, and spices. Add brown butter and, using the mixer on low or cutting in by hand with a pastry cutter, combine until butter is the size of small peas. Blend in brown sugar.

  • Step 4

    In a small bowl or liquid measure, combine heavy cream and pumpkin puree; add to flour mixture. Beat on medium-low until a soft dough begins to form. If the dough seems too dry, add a little more cream (a tablespoon at a time) until a soft but firm consistency is attained.

  • Step 5

    Form dough into a rough ball and transfer to a floured surface. Divide dough in half and pat each half into a roughly six-inch round – the dough should be about 3/4 inch thick. Cut each round into six wedges – or other shape of your choice. Use a sharp knife to cut so as not to drag the edges of scones down, which can impede a nice fluffy rise.

  • Step 6

    Transfer scones to parchment-lined baking sheet, leaving 2 inches between each. Bake at 425° for 18-20 mins, until bottoms are evenly browned and tops are beginning to turn golden.

Maple-Coffee Glaze

  • 2 tablespoon melted unsalted butter
  • 2 freshly brewed coffee, cooled
  • 1 tablespoon maple syrup
  • pinch of salt
  • 1 1/ 2 cups confectioners sugar, sifted

Maple-Coffee Glaze

Method

  • Step 1

    While the scones are baking, make the glaze: Combine melted butter, cooled coffee, maple syrup, and salt in a medium bowl. Sift 1 cup of the powdered sugar into the bowl and whisk to combine; if the glaze is too thin (it should be thick but pourable), add more powdered sugar until you get your desired consistency.

  • Step 2

    Cool scones completely before glazing (glazing while hot can make them soggy). Dip tops of scones in glaze to coat thoroughly and set on a baking rack to dry. If desired, garnish with roasted pepitas.