So, I made this pumpkin scone recipe to compare with this one..Pumpkin Scones. It was hard to decide which one I prefer but I decided I think I like the first one better. You could try both recipes since they pretty easy to make & decide yourself!!!This recipe is from Canadian Living. Pumpkin Scones with Whipped brown Butter Icing. It is good, but a couple of things to point out. This recipe calls for buttermilk which I don’t have in the fridge all the time but I do have buttermilk powder so that works. And the Whipped Brown Butter Icing isn’t really icing but just a spread I think. These scones need some kind of icing or sugar on the top…if you do not like overly sweet scones then you will like these!
Next time I make pumpkin scones I will make the other recipe but you could give this one a try!
Here is the recipe Makes 12 scones
Whipped Brown Butter
1/2 cup softened butter
1 tbsp brown sugar
2 1/2 cups flour
2 tbsp sugar
2 1/2 tsp baking powder
2 tsp pumpkin pie spice *** see recipe below
1/2 tsp baking soda
1/2 tsp salt
1/2 cup cole butter, cubed
2/3 cup pumpkin puree *** I used canned pumpkin puree
1/3 cup buttermilk
2 tsp cider vinegar
1 tsp vanilla
Pumpkin Pie Spice Recipe from Betty Crocker
3 tbsp cinnamon
2 tsp ground ginger
2 tsp nutmeg
1 1/2 tsp ground allspice
1 1/2 tsp ground cloves
Mix these spices together to make pumpkin pie spice….store in a small jar…
Preheat oven to 400f
Parchment lined baking sheet
Whipped Brown Butter **** I made this while the scones were baking, but what ever order works for you….
- In small saucepan, melt half of the butter & cook, over medium heat… swirling often, until it is a nutty brown colour & fragrant…about 3 minutes… Put it into a bowl & cool completely
- Beat the remaining butter until it is light & fluffy. Beat in the brown butter until well combined.
- Beat int he brown sugar.
- Refrigerate until chilled for about 1 hour Note from the recipe… you can make this ahead & refrigerate it for up to 3 days
- In a bowl, whisk the flour, sugar, baking powder, pumpkin pie spice, baking soda & salt.
- Cut in the butter, use a pastry blender or 2 knives… until the mixture resembles coarse crumbs…this gives the scone its flaky texture..so make sure the butter is in pieces & not completely incorporated into the flour…set aside
- In another bowl, mix the pumpkin puree, egg, buttermilk, vinegar & vanilla together.
- Add the pumpkin mixture to the flour mixture just until it is a rough dough
- Turn the dough out onto a lightly floured work surface & knead it until a smooth dough forms… knead about 10 times)
- Gently press the dough into a 10 x 7 inch rectangle…flour your hands if the dough is sticking to them…
- Cut into 6 squares…1/2 each square diagonally to make 12 triangles…
- Put the cut dough onto the prepared baking sheet, about 1 inch apart…
- Bake in the preheated oven for about 12 to 15 minutes.
- Serve with the whipped brown butter
- NOTE…I think that an icing sugar glaze would be good on these