For Thanksgiving, this stuffing is a perennial favorite.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 16 |
| Yield: | 16 scones |
Ingredients
- 3 ¼ cups all-purpose flour
- ⅓ cup brown sugar
- 2 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ⅛ pinch ground cloves
- ¾ cup cold unsalted butter, cut into chunks
- 1 (15 ounce) can pumpkin puree
- ⅔ cup plain yogurt
- 1 teaspoon vanilla extract
- ¾ cup chopped pecans
- ½ cup butter
- ¾ cup confectioners’ sugar
- 1 ½ tablespoons milk, or more as needed
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Mix flour, brown sugar, baking powder, cinnamon, baking soda, salt, ground ginger, and ground cloves together in a bowl. Cut unsalted butter chunks into flour mixture with a pastry blender until mixture resembles coarse crumbs; make a well in the center.
- Pour pumpkin puree, yogurt, and 1 teaspoon vanilla extract into the well in flour mixture; stir with a wooden spoon until a soft dough forms. Mix pecans into dough.
- Turn dough out onto a lightly floured surface and pat into two equal-size circles. Cut each circle into 8 wedges; transfer to a baking stone or baking sheet lined with parchment paper.
- Bake scones in the preheated oven until firm to the touch and lightly browned, 12 to 15 minutes.
- Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color, 3 to 5 minutes.
- Beat brown butter, confectioners’ sugar, milk, and 1/2 teaspoon vanilla with an electric mixer on medium-high speed until sugar is dissolved and glaze is shiny, 3 to 4 minutes, adding more milk as necessary. Drizzle glaze over cooled scones.
Nutrition Facts
| Calories | 314 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 304 mg |
| Sugars | 12 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! Used praline pecans for added sweetness and I had extra in the cupboard. Icing is amazing! Used an ice cream scoop to scoop out of the bowl onto the stone, much easier and smaller portions.
Made these today they turned out wonderful and tasted so good. I didn’t use the icing as I was satisfied with how they tasted without. I used Greek yogurt instead of plain yogurt They are moist, soft and yum!!!
I made this using GF flour and I think I added a wee bit too much purée. Very easy and the dough was manageable. I halved the recipe and still got more than 8 small to medium scones. I will definitely make these again but I will as other reviewers recommended, add more spice and brown sugar. The browned butter glaze deserves 5 stars itself!!
A lovely recipe , I only had a small change because I always like to try recipes as written the first time. I add 1/2 cup more flour as I think i went a little heavy handed on the pumpkin puree. The browned butter icing was fabulous…oh and the pecans were sprinkled on top as i forgot to put them in..lol
had bad luck with these. The texture was all wrong and I followed the recipe to the letter.
These scones are awesome. The brown butter glaze makes them so delectable!
I made this recipe last night and my boys LOVED it! The dough is very sticky, but have faith it baked up great! The final product is moist and just how you want a scone to be! The best part of the recipe is the icing! I will be using it on all sorts of treats! My only advice would be to double the spice it came out a little to bland for me.