These Pumpkin Butter Scones are so simple and amazingly delicious making the absolute perfect breakfast treat 

Start off with the classic baking quartet of flour, baking powder, baking soda & salt.

To these, you will need to add a scant ½ cup of sugar. By scant, I mean 1-2 tablespoons less than a full cup.

Next come the spices and butter. I used my own blend of cloves, cinnamon & freshly ground nutmeg. For the butter, I ALWAYS use salted butter and it needs to be very cold.

Using a pastry knife or a fork, begin cutting the butter into the dry ingredients.

 When cutting the butter into the dry ingredients, you are looking for a texture that is similar to sand but also has pebble-sized clumps throughout. Imperfection and inconsistency are the markers for excellence when it comes to scones.

Once the butter has been cut into the dry ingredients, add ¾ cup of pumpkin butter, working it into the flour mixture.

I recommend adding the pumpkin butter first ((before adding the buttermilk)). Various pumpkin butters will likely have varying amounts of moisture causing the total amount of buttermilk needed to fluctuate accordingly.

Add buttermilk to the mixture in 2 tablespoon increments, mixing by hand until the scone dough starts come together.

You will know it’s time to stop mixing the moment you find yourself thinking “just a few more kneads and this will be perfect”. In the words of Julia Child: “Stop 2 kneads before you have to.” Notice the inconsistent colors, incompletely mixed ingredients and irregular pockets of wet and dry? It’s called the perfect scone in the making.

Divide the dough into 2 equal portions and fashion them into disks 7″ in diameter and 1″ thick.

Cut each disk into sixths, but leave them in a circle.

Then brush with melted butter and bake at 425°.

While the scones are baking, it’s time to assemble my all-time favorite buttercream: Marshmallow Fluff Buttercream. All that’s needed is powdered sugar, marshmallow fluff, vanilla, butter, milk & a dash of salt.

Add the milk in 2 teaspoon increments while whisking the ingredients together.

Continuing to whisk and add milk until the desired consistency is reached. Let’s just pause and appreciate just how delicious this drizzle looks!

In under 15 minutes, the scones are finished baking. The aroma of warm spices baking away has traveled all through the house and it’s almost time to have a taste!

All that’s left is to drizzle the marshmallow fluff buttercream and enjoy.

These scones can either be made, iced and served immediately OR made ahead, stored in an airtight container or frozen. The buttercream can be made ahead & refrigerated too. To reheat, simply place the scones in a 350° oven for 3 minutes ((or a couple minutes longer if frozen)). Once the scones are heated through, drizzle the buttercream atop and serve.

It’s after a morning of baking that two of my favorite Sinkology copper kitchen sink features can best be noticed. First, even full of dirty dishes, it’s still so gorgeous. Second, look how huge this single-basin sink is?! I could have cooked the entire Thanksgiving dinner and still had room to fit every dirty dish in that oversized farmhouse copper sink!

Pumpkin Butter Scones with Marshmallow Fluff Buttercream Drizzle

Serves 6

Prep Time

12 min

Ingredients

1. 3 c flour
2. 2 1/2 t baking powder
3. 3/4 t baking soda
4. 3/4 t kosher salt
5. 1/2 c sugar, scant*
6. 1 t ground cinnamon
7. 1/8 t ground cloves
8. 1/2 t ground nutmeg
9. 3/4 c pumpkin butter**
10. 1 1/2 sticks cold salted butter
11. 1/2 c buttermilk
12. 2 T melted butter

Marshmallow Fluff Buttercream

1. 1 1/2 c powdered sugar
2. 2 T softened salted butter
3. 3.5 oz marshmallow fluff
4. 1 t vanilla
5. pinch of kosher salt
6. 2 T milk

Instructions

1. Preheat oven to 425°. Line a baking sheet with parchment paper. In a medium mixing bowl, combine first 8 ingredients. Using a fork or a pastry knife, cut the butter into the dry ingredients, working until the texture is sandy with many pebble-sized clumps. Fold in the pumpkin butter and begin adding buttermilk in 2 T increments, incorporating by hand until the dough begins to hold in a ball shape. Be careful not to over work the dough (overworking creates a tough, dry scone). You may not use all of the buttermilk, so add incrementally until the dough begins to come together.
2. Divide the dough into 2 equal portions and pat into 2 approximate 7″ diameter, 1″ thick disks. Cut the disks into sixths and brush with melted butter.
3. Bake for 13-15 minutes, until golden and baked through.
4. While the scones are baking, combine the buttercream ingredients, adding the milk in 2 t increments. Whisk and continue adding milk until the desired consistency is reached.
5. Once the scones are finished baking, allow them to cool for 2 minutes before topping with the buttercream drizzle.
6. Cut and serve.
7. Makes 12

Notes

1. *a scant 1/2 c sugar means it’s 1 to 2 tablespoons shy of a full 1/2 c.
2. **if you can’t find pumpkin butter, apple butter will substitute nicely.

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