Pumpkin Scones with Brown Butter Glaze

Ingredients

• 1/4 cup sall-purpose flour
• 1/3 cup brown sugar
• 1/2 teaspoon sbaking powder
• 1/2 teaspoon sground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/8 pinch ground clove s
• 3/4 cup cold unsalted butter, cut into chunks
• (15 ounce) can pumpkin puree
• 2/3 cup plain yogurt
• teaspoon vanilla extra ct
• 3/4 cup chopped pecans
• 1/2 cup butter
• 3/4 cup confectioners' sugar
• 1/2 tablespoon smilk, or more as needed
• 1/2 teaspoon vanilla extra ct

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. 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.
3. 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.
4. 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.
5. Bake scones in the preheated oven until firm to the touch and lightly browned, 12 to 15 minutes.
6. Heat butter in a skillet over medium heat until butter is foaming and nut brown in color, 3 to 5 minutes.
7. 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.