Pecan White Chocolate Pumpkin Scones with Sweet Pumpkin Butter

Scone dough

• 3/4 cup (168g) pumpkin puree blotted (not pumpkin pie filling) 
• 2 tsp vanilla extract
• 2 2/3 cups (320g) all purpose flour (leveled and spooned *see notes) 
• 1/2 cup (110g) dark brown sugar
• 2 TBSP (25g) granulated sugar
• 1 TBSP baking powder
• 1 tsp salt
• 2 1/2 tsp ground cinnamon
• 3/4 tsp ginger powder
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp ground all spice
• 9 TBSP (128g) cold butter cut in cubes - keep butter cold in the refrigerator until ready to use it
• 1/2 cup (100g) white chocolate chips or chopped
• 1/4 cup (40g) chopped pecans
• 2 TBSP whipping cream or milk to brush the tops of the scones  
• 3 TBSP divided coarse/turbinado sugar

Sweet Pumpkin Butter

• 1/4 cup (56g) pumpkin puree blotted (not pumpkin pie filling) 
• 2 TBSP butter to be browned
• 1 cup (120g) powdered sugar
• 1/2 tsp vanilla extract
• pinch of salt
• 1-2 TBSP milk, added gradually only as needed

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1. 1. Blot the pumpkin. Spread the entire can of pumpkin puree between several layers of paper towels. Press gently, replacing soaked towels, until the pumpkin is thick and scoopable. Carefully scrape the puree off the towels. You should have approximately 225g or 1 cup. Divide into 169g about ¾ cup, for the dough and 56g about ¼ cup, for the topping. Refrigerate the dough portion until needed.
   2. Prepare the baking sheet. Line a light colored baking sheet with parchment paper. Keep the butter for the dough cold until needed.
   3. Mix the dry ingredients. Whisk together the flour, dark brown sugar, granulated sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
   4. Add the butter. Add the cubed cold butter to the flour mixture. Gently work the butter into the flour mixture with your hands or a pastry cutter until fine crumbs are formed throughout.
   5. Add the pumpkin and mix-ins. Fold in the chilled pumpkin reserved for the dough and the vanilla until a shaggy dough begins to form. Add the white chocolate and pecans, then gently mix until evenly distributed and the dough holds together when pressed. Avoid kneading it smooth.
   6. Stack and shape. Turn the dough onto a lightly floured surface and gently pat it into an even round or square. Cut in half with a bench scraper or sharp knife and stack one half on top of the other. Gently flatten, then cut in half and stack again. Press the stacked dough and shape into an even circular disc approximately 1 inch thick. If the butter begins to soften, refrigerate briefly before continuing.
   7. Brush, sugar, and cut. Brush the whole disc lightly with whipping cream or milk and sprinkle with some of the coarse sugar, reserving the rest for finishing. Cut straight down into quarters, then halve each quarter to make 8 even triangles.
   8. Freeze while preheating. Arrange the wedges approximately 2 inches apart on the prepared baking sheet. Place in the freezer while the oven fully preheats to 400°F (205°C). Leave the scones in the freezer until the oven is ready and the dough feels firm.
   9. Bake straight from the freezer. Transfer the baking sheet directly to the oven and bake on the middle rack for approximately 24 minutes, until the edges and bottoms are golden, the sides are set, and the centers have no wet dough. Adjust the time as needed for your oven.
   10. Cool completely. Let the scones rest on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before topping.
   11. Make the sweet pumpkin butter. Brown the butter (**see notes) needed for the pumpkin butter, (you can also just use 2 TBSP of softened butter) and let it cool in a medium mixing bowl for 5 minutes. Add the reserved pumpkin puree, powdered sugar, vanilla, and salt and mix scraping down the bowl as needed. Add milk 1 teaspoon at a time, only as needed, until thick, buttery, and spreadable.
   12. Finish the scones. Spread the sweet pumpkin butter over the cooled scones and sprinkle with the remaining coarse sugar. Let the topping settle for at least 30 minutes before serving. The pumpkin butter should remain soft and creamy, with a consistency similar to softened cream cheese.

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Notes: 

*How to Measure Flour Correctly

Measuring flour properly makes a big difference in how your baked recipes turn out. For best results, use a kitchen scale and measure in grams. This ensures consistency and prevents adding too much flour, which can make this cake dry or dense.

If you don’t have a kitchen scale:

• Do not scoop flour directly with the measuring cup.
• Use a spoon to gently fill the measuring cup.
• Level it off with the back of a knife.
• Do not pack the flour down.

Too much flour is one of the most common reasons baked recipes can become dry and cakey

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**How to Brown Butter

1. Place the butter in a light-colored saucepan over medium heat.
2. Let the butter melt completely, then continue cooking as it begins to foam and bubble.
3. Swirl the pan occasionally to help the butter cook evenly and prevent the milk solids from sticking to the bottom of the pan.
4. Watch closely for golden brown bits forming at the bottom. The butter will go through a loud bubbling stage while the water cooks off.
5. As the bubbling sound begins to quiet down, the butter will start smelling deeply nutty and toasted while turning a rich amber color.
6. Remove from the heat immediately and pour the brown butter into a mixing bowl to stop the cooking process and prevent burning.

You want a golden color, not burnt, like toasted hazelnut, not coffee ash.