Pumpkin Scones with Brown Butter Glaze Recipe

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.