Pumpkin Scones

20120929-212553.jpgToday’s recipe is one of my favorite foods; pumpkin scones. With two glazes. You get to double dip! Now I have tried the kind at Starbucks and lets just say I wasn’t impressed. But when I made these, it’s like the texture of a moist doughnut with the flavor of warm pumpkin spices was made into a scone, and then mercilessly topped with nutty browned butter glaze.

20120929-213119.jpg I really can’t describe how good these are. It’s like the world of scones was taken to greater heights! I have truly been thinking of this thing all year, and waiting until fall to make them again. Which is saying a lot, as I don’t normally make the same recipe twice. Now, go make these, and enjoy the warm flavors of fall.

Pumpkin Scones with Brown Butter Glaze

For the Scones:

2 cups all-purpose flour
7 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
6 tbsp cold butter
1/2 cup canned pumpkin
3 tbsp half and half
1 large egg

For the Brown Butter Glaze:

1 1/4 cups powdered sugar
3 tbsp butter
1/4 tsp ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Preheat oven to 425F. Line a baking sheet with parchment paper; set aside.

Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.

In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide. Slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.

To make the brown butter glaze, melt butter over high heat. When butter starts to foam up, stir until light brown. Take off heat, pour into bowl and cool. Combine butter with powdered sugar. Dip scones into glaze; let set. Dip a second time. Whisk spices into remaining glaze. Pour into plastic bag, snip off end and pipe glaze in zig-zag pattern over scones.

Yield: 12 scones

Adapted from the Brown Eyed Baker


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