Guys. It’s autumn. Probably one of my favorite seasons for many-a-reason. The leaves, in their array of colors, dance their way to the ground–giving off a scent that evokes thoughts of warm cider and chilled air.
It’s also pumpkin time. Which automatically means I must pumpkin all the things.I already purchased some pumpkin cider and butter from Trader Joe’s (so yummy)…. but now it’s time to continue on with my pumpkin obsession… with my southern (or some would say British) style.
I may not have a southern accent, but that doesn’t change the fact that I was born and raised in the south–this means I love to bake me some homemade biscuits.
So what’s better? Mixing said biscuits with pumpkin and a deliciously sweet browned-butter glaze.
With a name like this and Halloween/Thanksgiving around the corner, I don’t really think these need much of an explanation. I made these for all of my fall-themed parties. They are perfect for people who don’t like to over-do it on the sweetness factor (or, if you do want to over-do it on the sugar, simply add more of the delicious glaze).
I’ve already baked them for the family’s morning coffee, and within a few moments they were all eaten.
This recipe was adapted from the lovely Joy the Baker .
Makes around 12-19 scones.
Prep time: 20 minutes
- 3 cups all-purpose or whole-grain flour
- 1/2 cup sugar
- 2/3 cup packed light brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fresh grated nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 1/2 sticks butter
- 1 cup buttermilk
- 1 1/2 cup pumpkin puree
- 1 tablespoon pure vanilla extract
- 1/2 cup coarsely chopped almonds
- 1 tablespoon honey
- 1 tablespoon vanilla almond milk
- 1/2 cup white chocolate chips
For the Glaze:
- 4 tablespoons unsalted butter
- 1 1/2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 3 to 4 tablespoons whole milk
- Place the baking rack in the middle of the oven and pre-heat to 400 degrees F. Grease the baking sheets and set them aside.
- Take almonds and chop them into fine pieces. Put crushed almonds in a small bowl and mix with honey, a bit of brown sugar, and vanilla almond milk (optional). Let the almonds soak in the mixture.
- In a medium sized bowl mix together flour, sugars, baking powder, baking soda, salt, and all spices (or substitute those for Pumpkin Pie Spice).
- Using your fingers and and hands, cut the butter into small pieces (keeping it cold) and then begin to work the butter into the dry ingredients. Some of the butter will remain in small chunks, but try to get ride of anything over the size of a small marble.
- In a smaller bowl, mix the buttermilk, pumpkin, and vanilla–mix these wet ingredients with the dry.
- Stir together until combined. Drain almond mixture of any extra milk and mix almonds into the scone mix. Add white chocolate chips (optional).
- Using a large spoon or ice cream scoop, scoop the dough onto the baking sheet leaving about 2-inches of space.
- Bake the scones for about 17-20 minutes.
- Cool before adding the glaze.
Directions for glaze preparation:
- In a small pan, melt the butter on medium head. Continue to constantly stir the butter so it doesn’t burn. Eventually the butter will begin to brown–once it begins to have a nutty-aroma and the solids turn brown, immediately remove the butter from heat and put into a small bowl.
- Add powdered sugar, vanilla, and heavy whipping cream to the butter and whisk together–add more cream until the desired thickness is reached.
- Once the scones are cooled, drizzle the scones with the glaze to your hearts content.