Brown Butter Pumpkin Scones
Recipe Published: Oct 4, 2020 | Updated: Aug 7, 2022
Written by: Jasma
RECIPE BREAKDOWN
Difficulty: moderate | Time note: 30 minutes of chill time required | Oven preheating needed: 400°F/200°C | Serving: 15 2” scones
INGREDIENTS
Egg wash:
1 egg
15 g (1 tbsp) milk
Glaze:
40 g (1/3 cup) icing sugar
40 g (2 tbsp) maple syrup
1/4 tsp pumpkin spice
Dough:
240 g (2 cups) all-purpose flour
30 g (1/4 cup) corn starch
2 tsp baking powder
2 tsp pumpkin spice
1/4 tsp salt
65 g (1/3 cup) brown sugar
115 g (1/2 cup) very cold browned butter, cubed
150 g (1/2 cup) pumpkin puree
60 g (1/4 cup) milk
1 large egg
1 tsp vanilla extract
SPECIAL EQUIPMENT
Pastry Cutter
Cookie Cutter
Here's the video tutorial! For more go check out my Youtube channel!
LET’S BEGIN!
Browned Butter
1. In a medium-sized saucepan, melt your butter. Turn the heat down to medium, then keep stirring until small brown specks begin to form. Immediately take it off the heat and keep stirring until slightly cooled.
2. Measure the butter to ensure you have an accurate amount since you will lose some mass after browning as the liquid in the butter will evaporate. Add any additional butter to fulfill half a cup.
3. Transfer into a container lined with parchment paper or plastic wrap (make sure it’s fully cooled if you’re using plastic wrap) for easy removal, then place it into the freezer until it becomes solid.
Dough
4. In a bowl, mix together your wet ingredients. That includes the egg, whole milk, vanilla extract and cold pumpkin puree.
5. In a food processor, add the flour, cornstarch, sugar, salt, spices and baking powder. Blend until combined. (please read my notes above if you do not have a food processor)
6. Once the butter is solid, remove from the container and briefly cut into smaller pieces. Then add it into the food processor and pulse until the mixture forms a crumbly sand-like texture.
7. Add the dry ingredients into the wet ingredients and fold it in. As soon as a dough is formed and there are no longer any dry bits of flour stop mixing.
8. Transfer the dough onto a sheet of plastic wrap, seal and place into the fridge for 30 mins to firm up.
Shape
9. Preheat your oven to 400°F/200°C and line a baking sheet with parchment paper or silicone mat.
10. On a dusted surface, flatten out the dough into around 1 inches (2.5cm) thick. Using a cookie cutter, punch out all dough and place onto the baking tray with at least 1 inches apart.
Bake
11. Lightly brush the scones with egg wash.
12. Bake in your preheated oven for 11-12 mins until the top is golden brown.
Glaze
13. To make the glaze, combine all your ingredients until smooth. Drizzle over your scones and enjoy!