Pumpkin Scones with Browned Butter Glaze Recipe

Take full advantage of baking this Fall by making these easy scones! Topped with a wonderful browned butter glaze, these are a perfect addition to a brunch or festive breakfast.

Ingredients

• 1 tablespoon

  butter, room temp

• 6 tablespoons

  sugar

• 1

  egg

• 1 cup

  canned pumpkin

• 2 1/4 cup

  self-rising flour

• 1 teaspoon

  salt

• 4 tablespoons

  butter

• 1 cup

  confectioner’s sugar

• 1 teaspoon

  pumpkin powder

• 1 teaspoon

  vanilla extract

• 2 tablespoons

  milk

Directions

Cream together the butter and six tablespoons sugar until creamy. Add the egg and pumpkin, mix until combined.

Add the flour and salt, stir together until lumpy. Use your hands to form into a ball, working in all the flour.

Press on to a greased sheet pan. Form into a round shape, then press out until about an inch thick. Use a pizza cutter to slice the circle into eight slices.

Bake at 350-degrees for 25-30 minutes or until the edges are golden brown.

Re-slice along the cut marks, remove the slices to a cooling rack. Let cool completely, about 15 minutes.

Melt the 4 tablespoons butter in a small sauce pan over medium heat. Cook for about 8-10 minutes, until golden brown. Add to the confectioner’s sugar through sieve, to catch any burned butter bits. Stir in the pumpkin powder, vanilla, and milk. Mix until there are no lumps then let cool for about 5 minutes.

Dip the cooled scones in the glaze then place back on the cooling racks to drip and dry.