Brown Butter Pumpkin Scones with Maple Coffee Glaze. The earthy, warm fragrance of cinnamon, ginger, allspice, and cloves meets sweet pumpkin and nutty brown butter in a tender scone that’s dunked in an unapologetically decadent maple-coffee glaze. If you are a pumpkin spice latte devotee, these are going to make you VERY happy.
Let me be clear: I am deeply perplexed by the over-the-top-ness of the current pumpkin spice trend, which seems to only gain momentum every year. I mean, I get it. It’s an appealing flavor combination, and it smells real nice. But people, we have jumped the shark. Do we need pumpkin spice counter spray? Pumpkin spice breakfast cereal? Pumpkin spice deodorant? It’s getting weird, is what I’m saying (this brilliant person sums it up perfectly). How about keeping it to food, at least? Can we do that? (And maybe candles. Those are nice.)
But I do have to tip my hat to the original pumpkin spice latte recipe, which is legitimately delicious and what inspired this recipe. No need to throw the baby out with the bathwater.
So, first things first. Why brown butter? For the uninitiated, brown butter is butter that’s heated until its solids begin to cook, resulting in a rich, nutty, toasty flavor that’s absolutely perfect here with the pumpkin and warm sweet spices. Getting the butter to just the right point is a delicate operation, with a fine line between “browning” and “burning,” so be forewarned. You’ve got to pay attention. It’s worth it.
Generally, brown butter is used when it’s warm (like here in my peach crisp recipe), but since scones require cold butter, we re-chill it until it’s solid again. Then just scrape it up, ice cream scooper-style with a spoon, work it into the flour mixture until it resembles tiny pebbles, and add the pumpkin and cream.
From here, the dough comes together very easily. It doesn’t require much handling, just a quick knead in a bit of flour, patting into shape, and quick, sharp cut.
The scones, moist inside and slightly crisp on the outside, are delicious with no adornment at all – maybe a smear of apple butter, hot out of the oven? – but I highly recommend trying out this glaze. Caramel-ly maple syrup, fresh coffee, and a little butter are added to powdered sugar to make a melt-in-your-mouth, truly addictive concoction. Whip some up, and just take a tiiiiiiny taste. And then try to hold yourself back from slurping the rest through a straw.
You can drizzle the glaze over the scones for just a hint of sweetness (see my favorite drizzling technique in the notes of my recipe for Orange Scones with Cinnamon-Vanilla Glaze) but the flavors here are unique and luscious enough to warrant a thorough dip.
I like to sprinkle some roasted pepitas (pumpkin seeds) on top for a little crunch. I found these pumpkin-spice flavored ones (I KNOW) at Trader Joe’s.
These are just lovely eaten plain, with a hot cup of tea. Or, if you must, with some pumpkin spice coffee, and maybe even, if it makes your heart sing, a little pumpkin spice creamer. What I don’t know won’t hurt me.
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Brown Butter Pumpkin Scones with Maple Coffee Glaze
Description
Tender and moist with crisp edges, this deeply spiced pumpkin scone reaches next-level deliciousness with a decadent maple-coffee glaze.
Ingredients
SCONES
2.5 cups (11 oz) all-purpose flour
1 TB baking powder
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground cloves
8 TB (1/4 lb, 1 stick) unsalted butter, browned and chilled (see instructions)
1/2 cup, packed (3.5 oz) brown sugar
2/3 cup pureed pumpkin
1/2 cup heavy cream
GLAZE
2 TB unsalted butter, melted
2 TB freshly brewed coffee, cooled
1 TB maple syrup
pinch of salt
1 – 1.5 cups confectioner’s (powdered) sugar, sifted
Instructions
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.
When you’re ready to make the scones, preheat oven to 425°. Line a baking sheet with parchment paper.
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.
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.
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.
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.
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.
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.
Thank you! These were wonderful at 6700 ft. Mt scones usually don’t rise. So thanks so so much for your website. I’ll be visiting often as I love to bake, but it definately is trickier at altitude.