Pumpkin Brown Butter Scones
Prepare the perfect fall-flavored Pumpkin Brown Butter Scones using simple, fresh, and flavorful ingredients. These scones are an excellent baked treat to eat for breakfast with coffee or tea.
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Do you enjoy eating delicious and fresh scones? They have a perfectly crisp exterior with a soft, moist, and delicious center. If you’re a fan of scones, you’ll love these Pumpkin Brown Butter Scones because of their sweet and wholesome taste. These classic scones pair perfectly with a cup of hot tea or coffee in the morning, leaving you feeling full and ready to tackle the day.
What You’ll Need to Make Pumpkin Brown Butter Scones
Before you get started, you’ll need a few important ingredients to prepare these incredible scones, such as:
- Butter. Make sure you have at least 10 tablespoons of butter available to use.
- All-Purpose Flour. Create the dough for the scones using all-purpose flour to start.
- Light Brown Sugar. Add light brown sugar to add sweetness to the dough.
- Baking Powder. Create the perfect texture for your scones with baking powder.
- Pumpkin Spice. Enhance the flavor of the scones with a bit of pumpkin spice sprinkled in the mix.
- Canned Pumpkin. Don’t forget the pumpkin puree! It would not be pumpkin scones without it! It adds both texture and flavor to the scones.
Kitchen Essentials
- Large Mixing Bowl
- Pastry Blender
- Baking Sheet With Parchment
- Rolling Pin
You’re also going to need salt, egg, heavy cream vanilla extract, and chopped pecans for the scones. The pecans are optional, so if you don’t like them, you can leave them out.
You’ll need whipped cream cheese, powdered sugar, and vanilla extract to create the cream cheese icing that you’ll put on your Pumpkin Brown Butter Scones. The cream cheese icing adds flavor to these incredible baked goods.
Which type of cream cheese do I need to use?
When using cream cheese for the frosting, be sure to use the whipped version. It’s lighter and easier to work with, making it better to use with the other ingredients to create the frosting. The brand of cream cheese used isn’t important. You can choose any brand of cream cheese that you like.
Do I add the icing while the scones are hot?
No, don’t add the icing to the scones while they’re still hot. Wait for them to cool down completely before you apply the icing. It will turn out a lot better that way. You can leave them on the kitchen table to sit out for an hour or two before you add the icing on top.
How many servings does this make?
When following this recipe for Pumpkin Brown Butter Scones, you’re going to have enough scones to serve up to eight people. Of course, you can always double the recipe to make more if you need them. One scone has approximately 373 calories.
How do I store the Pumpkin Brown Butter Scones?
If you want to store the scones and save them for later, place them in an airtight container with a lid and put them in the fridge for up to 48 hours. You can easily reheat the scones in the microwave for roughly 30 seconds so that you can enjoy them fresh and hot again.
Try These Easy Scone Recipes
More Easy Pumpkin Recipes To Try
Chocolate Chip Pumpkin Nut Bread
Save this Easy Pumpkin Scones Recipe. Pin the image below to your favorite Pinterest board.
Pumpkin Brown Butter Scones
Prepare the perfect fall-flavored Pumpkin Brown Butter Scones using simple, fresh, and flavorful ingredients. These scones are an excellent baked treat to eat for breakfast with coffee or tea.
Ingredients
- For the Scones
- 10 tbsp butter
- 2 cups all purpose flour
- 1/2 cup light brown sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin spice
- 1 egg
- 1/3 cup heavy cream
- 1/2 cup canned pumpkin
- 1 1/2 tsp vanilla extract
- 1/2 cup chopped pecans, optional
For the Cream Cheese Icing
- 2 oz whipped cream cheese, at room temperature
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Brown the Butter: Chop the butter into cubes and place it in a small saucepan over medium-high heat.
- Once the butter has melted, begin to whisk it gently. Allow the butter cook until it is golden brown— about 4 minutes.
- The butter will foam on top but you’ll know the butter is ready when the foam on top starts to turn golden brown.
- Remove it from the heat and whisk it gently again. Transfer to a heat safe, airtight container and freeze until solid— about 2 hours.
- Note: Make sure to scrape all of the browned solids out of the bottom of the pan! You don’t want to lose any of that flavor.
- Add the flour, brown sugar, baking powder, salt, and pumpkin pie spice to the bowl of a food processor.
- Pulse to combine. Chop the frozen brown butter into large cubes and add it to the food processor.
- Pulse again until the butter is the size of peas— about 10 pulses.
- Note: This can also be done in a large bowl using a pastry cutter or two knives.
- In a small bowl, whisk together the egg, cream, vanilla, and pumpkin puree until combined.
- Transfer the butter/flour mixture to large bowl. Add the wet ingredients and chopped pecans (optional). Stir until no large clumps of flour remain.
- Note: This is easiest with a dough hook but it can also be done with a wooden spoon or your hands.
- Once the dough is fully combined (it will look dry, that’s okay!), transfer it onto a floured surface and pat it into a circle using your hands— the dough should be 1 inch thick and the circle should be 8 inches in diameter.
- Cut the dough into 8 triangles and transfer to a parchment lined baking sheet.
- Note: To ensure evenly sized triangles, begin by cutting the dough in half. Then cut each half in half again (now you have 4 quarters). Then cut each quarter in half diagonally from the center of the circle.
- Bake in a preheated 425F oven for 16-20 minutes, or until the scones are lightly browned and puffed.
- To make the icing, combine all of the ingredients in a small bowl and whisk until no large lumps of powdered sugar remain. Allow the scones to fully cool before icing or the icing will melt off the scones.
- Store the scones in an airtight container in the refrigerator for up to 48 hours.
- The scones are best when reheated in the microwave for 30 seconds.
