Tiny Kitchen Recipes: Pumpkin-pecan scones with brown butter glaze

Try this seasonal dessert recipe from Joy the Baker; it’s perfect as a hostess gift, part of a holiday brunch array or for your own personal enjoyment

Pumpkin-pecan scones with brown butter glaze from Joy the Baker

Pumpkin-pecan scones with brown butter glaze from Joy the Baker Photograph: Joy Wilson

Welcome to Tiny Kitchen Recipes, a feature in which we ask chefs, writers, and food bloggers in New York City and beyond to share a recipe with us. Always wallet-friendly, these creations are feasible whether you live to cook or recently stopped using your oven for shoe storage. 

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We couldn't get through fall without a sweet pumpkin treat, so we scoured the Internet for fresh takes on the popular autumnal ingredient. And, lucky for you, we found these pumpkin-pecan scones with brown butter glaze from L.A.-based blog Joy the Baker. Ready to get baking?

Pumpkin-pecan scones with brown butter glaze from Joy the Baker


- 3 cups all-purpose flour 
- 2/3 cup packed light brown sugar 
- 2 1/2 tsp baking powder 
- 1/2 tsp baking soda 
- 1/2 tsp salt 
- 1 tsp ground cinnamon 
- 1/2 tsp fresh grated nutmeg 
- 1/2 tsp ground ginger 
- 1/4 tsp ground allspice 
- 1/8 tsp ground cloves 
- 1 1/2 sticks (3/4 cup, 6 oz) unsalted butter, cold and cut into small cubes 
- 1 cup buttermilk, cold 
- 1 cup pumpkin puree 
- 1 tbsp pure vanilla extract 
- 1/2 cup coarsely chopped pecans 

For the glaze: 
- 4 tbsp unsalted butter 
- 1 1/2 cups powdered sugar 
- 1 tso pure vanilla extract 
- 3 to 4 tbsp whole milk

Place rack in the upper third of the oven and preheat oven to 400º. Line a baking sheet with parchment paper and set aside. 

In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, salt and all of the spices. Add the cold butter to the dry ingredients and toss to coat. Using your fingers or a pastry cutter, break the butter down into the dry ingredients. Work quickly so that the butter remains cold. Some [pieces] of the butter will be the size of oat flakes, others will be the size of small peas. 

In a small bowl, whisk together buttermilk, pumpkin puree and vanilla extract. 

Add the wet ingredients all at once to the dry ingredients. Stir together until almost thoroughly combined. Add pecans and stir until no dry flour bits remain. Using a large ice-cream scoop, scoop dough by the 1/2-cupful onto the prepared baking sheet. Leave about 2 inches of space between each scone. 

Bake for 18–20 minutes or until browned slightly with dry tops. You can insert a toothpick into the center of a scone to test for doneness.

Allow to cool completely before glazing. 

To make the glaze, melt butter over medium-low heat in a small saucepan. The butter will begin to crackle and pop. After the crackling subsides a bit, the butter will begin to brown. Continue to cook until the butter smells nutty and the butter solids begin to brown. Immediately remove from the heat and transfer to a small bowl. 

In a medium bowl, whisk together powdered sugar, browned butter, vanilla and 2 tbsp of milk. Whisk together and add more milk as necessary until your desired consistency is reached. 

Generously drizzle scones with glaze. These scones are best served within 2 days of baking.

Makes about 12 scones.

Recipe and photograph: Joy Wilson, Joy the Baker.

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Editor: Marley Lynch (@marleyasinbob)


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