PUMPKIN SCONES WITH WHIPPED BROWN BUTTER ICING

PUMPKIN SCONES WITH WHIPPED BROWN BUTTER ICING
PUMPKIN SCONES WITH WHIPPED BROWN BUTTER ICING

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Whipped Brown Butter Icing:

  • 1/2

    cup butter , softened

  • 1

    tablespoon packed brown sugar

  • Scones:

  • 2 1/2

    cups all-purpose flour

  • 2

    tablespoons granulated sugar

  • 2 1/2

    teaspoons baking powder

  • 2

    teaspoons pumpkin pie spice

  • 1/2

    teaspoon each baking soda and salt

  • 1/2

    cup cold butter , cubed

  • 2/3

    cups Fresh Pumpkin Purée (Instructions in method)

  • 1

    egg

  • 1/3

    cup buttermilk

  • 2

    teaspoons cider vinegar

  • 1

    teaspoon vanilla

Directions

Whipped Brown Butter Icing: In small nonstick skillet, melt half of the butter over medium heat; continue to cook, swirling frequently, until nutty brown and fragrant, about 3 minutes. Scrape into bowl. Let cool completely. In bowl, beat remaining butter until light and fluffy, about 2 minutes. Beat in brown butter until combined, about 1 minute. Beat in brown sugar. Refrigerate until chilled, about 1 hour. (Make-ahead: Cover and refrigerate for up to 3 days.) Scones: While icing is chilling, in bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, baking soda and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces. In separate bowl, whisk together pumpkin purée, egg, buttermilk, vinegar and vanilla; using fork, stir into flour mixture just until ragged dough forms. Turn out onto lightly floured work surface; knead about 10 times to form smooth dough. Using floured hands, gently press into 10- x 7-inch rectangle. Cut into 6 squares; halve each square diagonally to make 12 triangles. Arrange, 1 inch apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 400°F oven until golden, 12 to 15 minutes. Serve with Whipped Brown Butter Icing.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: