Pumpkin Scones with Brown Butter Glaze

Recipe View 5 mins Preheat oven to 425°F (220°C). (5 minutes)

Recipe View 2 mins In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger, and cloves. (2 minutes)

Recipe View 5 mins Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Make a well in the center. (5 minutes)

Recipe View 3 mins In a separate bowl, combine pumpkin puree, yogurt, and 1 teaspoon of vanilla extract. Pour into the well and stir until just combined. Gently fold in the toasted pecans. (3 minutes)

Recipe View 5 mins Turn the dough out onto a lightly floured surface. Pat into two 3/4-inch thick circles. Cut each circle into 8 wedges. (5 minutes)

Recipe View 2 mins Transfer the scones to a baking sheet lined with parchment paper or a baking stone. (2 minutes)

Recipe View 15 mins Bake for 12-15 minutes, or until golden brown and firm to the touch. (15 minutes)

Recipe View 5 mins While the scones are baking, prepare the glaze: In a saucepan over medium heat, melt the butter until it turns golden brown and emits a nutty aroma (brown butter), about 3-5 minutes. (5 minutes)

Recipe View 3 mins Remove from heat and whisk in confectioners' sugar, milk, and 1/2 teaspoon vanilla extract until smooth. Add more milk if needed to reach desired consistency. (3 minutes)

Recipe View 10 mins Let the scones cool slightly before drizzling generously with the brown butter glaze. (10 minutes)