Brown Butter Pumpkin Scones
Nothing says cozy fall morning like these brown butter pumpkin scones! Both the dough and the icing are made with rich, nutty brown butter, and the scones themselves are filled sweet pumpkin puree.
If you really want to savor your mornings this autumn, then making these brown butter pumpkin scones is the way to do it. They’re rich and sweet, filled with pumpkin puree, nutty brown butter, and a blend of warm fall spices like cinnamon and nutmeg, then topped with a silky brown butter icing! These scones are super soft and fluffy, and they make the perfect fall breakfast, especially paired with a hot coffee or tea. Enjoy them warmed up or room temperature–either way, they’re sure to get you in the mood for fall!
Here are some more scone recipes you’ll love: Oatmeal Lavender Scones, Brown Sugar Blackberry Scones, and Strawberry Basil Scones.
Ingredients & Equipment
You’ll need the following ingredients and equipment to make these brown butter pumpkin scones:
- Baking sheet
- Parchment paper
- Butter
- Flour
- Granulated sugar
- Brown sugar
- Pumpkin puree
- Milk
- Eggs
- Powdered sugar
- Baking powder
- Vanilla extract
- Pumpkin pie spice
- Salt
Customize This Recipe!
There are a few different ways you can customize this recipe:
- Flavor your icing. These scones don’t need any extra flavor, but a hint of maple syrup would make a delicious addition that isn’t too overwhelming!
- Add some chocolate. If you want to really up the indulgence, add a bit of chopped chocolate to the scones for some extra sweet, melty goodness.
Kitchen Tips:
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- Browning & chilling your butter: Making browned butter can seem intimidating, but it’s super easy! You really just heat your butter on medium-low to medium heat until it starts to bubble, turn golden brown, and smell really rich and nutty (be sure to whisk it very often!). When you let it cool to a solid state, be sure to stir it together every now and then so it mixes well – otherwise the solids will settle at the bottom of your dish and won’t incorporate into the butter.
- Using your browned butter: You’ll use your chilled brown butter for both the scones and the icing, so be sure to weigh it out! Once it’s chilled solid, weigh out 113g of butter (that’s about ½ cup or 1 stick). Then you’ll want to gently melt the rest, and you should have about 60g left, or 5-6 tablespoons to use for your icing.
FAQ
You’ll know when to stop browning the butter when the solids are a deep brown color, and the butter smells nutty and strong, but not burnt. Be sure to keep whisking the butter as you heat it so the solids don’t burn, and you can always turn the heat down if you think the butter is heating too fast.
If you don’t have 5-6 tablespoons of melted brown butter after measuring out what you need for your scones, no worries! You can add water, milk, or even more vanilla extract if you need some extra moisture – just add it in very small amounts so your icing doesn’t get too watery. You can always add more powdered sugar to thicken it up again, too.
These scones can be stored in a sealed container at room temperature or in the fridge for about 3-5 days after baking, or in the freezer for up to 3 months (I’d suggest freezing them without the icing).
More quick bread and pastry recipes:
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Brown Butter Pumpkin Scones
Ingredients
For the scones:
- 1 cup unsalted butter
- 2½ cups all-purpose flour
- 2 tbsp granulated sugar
- 3 tbsp light brown sugar
- 1 tbsp baking powder
- ½ tsp pumpkin pie spice
- ½ tsp salt
- ⅓ cup milk
- 1 large egg
- ⅓ cup pumpkin puree
- 1 tsp vanilla extract
For the icing:
- ⅓ cup powdered sugar
- 5-6 tbsp melted brown butter
- 1 tsp vanilla extract
Instructions
For the scones:
- Prepare a large baking sheet with parchment paper and set aside.
- To brown the butter, melt 2 sticks of butter in a large skillet and heat on medium to medium-low heat, stirring frequently. Heat until the butter starts to bubble and the solids start to turn a dark brown color. The butter will give off a rich, nutty scent.
- Transfer the butter to a bowl and let it chill in the fridge until solid, mixing occasionally to make sure the solids incorporate back into the butter.
- When butter is solid, whisk together the flour, sugars, baking powder, salt, and pumpkin pie spice in a large bowl.
- Measure out 113g of solid brown butter and add it to the dry ingredients. Save the remaining butter for the icing.
- With a pastry cutter or fork, cut in the butter until almost fully incorporated into the dry ingredients.
- In a separate bowl, whisk together the milk, egg, pumpkin puree, and vanilla extract.
- Pour the wet ingredients over the dry, mixing until roughly combined into a shaggy dough, then move the dough to a floured surface and gently knead for a few minutes into a rough ball.
- Form the dough into a flattened circle and cut 6-8 wedges, placing them slightly apart on your prepared baking sheet.
- Chill scones in the fridge while you preheat your oven to 400ºF.
- Brush the tops of the scones lightly with milk and sprinkle with brown sugar if desired.
- Bake for 20 minutes or until golden brown and risen slightly.
For the icing:
- While scones are baking, melt the remaining brown butter (you should have about 4-6 tablespoons melted.
- Mix the powdered sugar, melted butter, and vanilla extract together to form a smooth icing. Add more vanilla or a bit of milk to thin out the icing, or add more powdered sugar to thicken to your desired texture.
- Once scones are mostly cooled, top with icing and serve.
Notes
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- Browning & chilling your butter: Making browned butter can seem intimidating, but it’s super easy! You really just heat your butter on medium-low to medium heat until it starts to bubble, turn golden brown, and smell really rich and nutty (be sure to whisk it very often!). When you let it cool to a solid state, be sure to stir it together every now and then so it mixes well – otherwise the solids will settle at the bottom of your dish and won’t incorporate into the butter.
- Using your browned butter: You’ll use your chilled brown butter for both the scones and the icing, so be sure to weigh it out! Once it’s chilled solid, weigh out 113g of butter (that’s about ½ cup or 1 stick). Then you’ll want to gently melt the rest, and you should have about 60g left, or 5-6 tablespoons to use for your icing.
- Flavor your icing. These scones don’t need any extra flavor, but a hint of maple syrup would make a delicious addition that isn’t too overwhelming!
- Add some chocolate. If you want to really up the indulgence, add a bit of chopped chocolate to the scones for some extra sweet, melty goodness.
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