Pumpkin Scones with Brown Butter Glaze

Ingredients

• 2.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 cup brown sugar 
• 0.5 cup butter 
• 15 ounce pumpkin puree canned
• 0.8 cup confectioners' sugar 
• 3.3 cups flour all-purpose
• 1.5 teaspoons ground cinnamon 
• 0.1 pinch ground cloves 
• 0.5 teaspoon ground ginger 
• 1.5 tablespoons milk as needed
• 0.8 cup pecans chopped
• 0.7 cup yogurt plain
• 0.5 teaspoon salt 
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• blender
• hand mixer
• wooden spoon

Directions

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.
3. Cut unsalted butter chunks into flour mixture with a pastry blender until mixture resembles coarse crumbs; make a well in the center.
4. 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.
5. Mix pecans into dough.
6. Turn dough out onto a lightly floured surface and pat into two equal-size circles.
7. Cut each circle into 8 wedges; transfer to a baking stone or baking sheet lined with parchment paper.
8. Bake scones in the preheated oven until firm to the touch and lightly browned, 12 to 15 minutes.
9. Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color, 3 to 5 minutes.
10. 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.
11. Drizzle glaze over cooled scones.