Pumpkin Scones with Whipped Brown Butter Icing Pumpkin Scones with Whipped Brown Butter Icing

Pumpkin Scones with Whipped Brown Butter Icing Author: Jennifer Bartoli and The Canadian Living Test Kitchen Credits: Jodi Pudge

A brown butter spread gives flaky spiced pumpkin scones nutty flavour and an extra touch of sweetness. Overworked dough can become tough when baked; for the flakiest pastry, knead it just until the dough comes together.

  • Prep time 30 minutes
  • Total time 1 hour & 45 minutes

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

Method

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.

Makes 12 scones.

Nutritional facts Per scone: about

  • Fibre 1 g
  • Sodium 334 mg
  • Sugars 4 g
  • Protein 4 g
  • Calories 259
  • Total fat 17 g
  • Potassium 104 mg
  • Cholesterol 57 mg
  • Saturated fat 10 g
  • Total carbohydrate 24 g

%RDI

  • Iron 11
  • Fibre 0.0
  • Folate 20
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17
  • Vitamin C 2
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pumpkin Scones with Whipped Brown Butter Icing

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