Jump into fall with these delicious homemade pumpkin and brown butter scones. Don’t let these scones intimidate you. They may require a little time and prep work to make, but it doesn’t mean they aren’t simple and it doesn’t mean you can’t make them.
If you plan to have these pumpkin scones for a brunch on Sunday or serve to hubby in bed, then may we suggest doing step one the night before. Then in the morning, the butter will be cubed and added to the food processor, along with dry ingredients, to form the dough.
Let’s get started!
How to make Pumpkin Brown Butter Scones from scratch:
- Begin by browning the butter in a saucepan. This step gives the butter a brown appearance and a nutty flavor. This can take anywhere from 4-8 minutes. Freeze the butter until it is solid— about 2 hours. Once frozen, chop into smaller pieces. (NOTE: This step can either be done the same day or in advance the night before.)
- Add the dry ingredients to a food processor and add the cubed butter and pulse until it is pea sized.
- Whisk together the wet ingredients and it all ends up in a Kitchen Aid with a dough hook.
- Put the dough on a floured surface and roll to 1″ thickness.
- Cut into triangles and place on a baking sheet
- Bake until golden
- As the scones are cooling, make the cream cheese icing by combining room temperature cream cheese with powdered sugar and vanilla.
There’s no better way to enjoy these scones, with their dreamy cream cheese icing, then with a cup of this Instant Pot Chai Latte with Cinnamon whipped cream!
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 Pie Spice
- 1 Large 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
To brown the butter:
- Chop the butter into Tablespoons 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. It 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 for 2 hours or overnight.
- 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.
- In a small bowl, whisk together the egg, cream, vanilla, and pumpkin puree until combined.
- Transfer the butter/flour mixture to large bowl or Kitchen Aid with a dough hook.
- Add the wet ingredients and chopped pecans (optional). Stir until no large clumps of flour remain.
- Once the dough is fully combined, 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.
- Bake in a preheated 425°F 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.
- 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.
#1 – the dough can also be combined using a hand mixer or your hands.
#2 – 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.
#3 – Allow the scones to fully cool before icing or the icing will melt off the scones.
- Serving Size: 1