Pumpkin Pecan Scones with Brown Butter Glaze

Ingredients (19)

• 3 cups all-purpose flour≈ 375 g
• 2/3 cup packed light brown sugar≈ 147 g
• 2 1/2 teaspoons baking powder≈ 12 g
• 1/2 teaspoon baking soda≈ 3 g
• 1/2 teaspoon salt≈ 3 g
• 1 teaspoon ground cinnamon≈ 2.6 g
• 1/2 teaspoon fresh grated nutmeg≈ 1.3 g
• 1/2 teaspoon ground ginger≈ 1.3 g
• 1/4 teaspoon ground allspice≈ 0.7 g
• 1/8 teaspoon ground cloves≈ 0.3 g
• 1 1/2 sticks (3/4 cup, 6 ounces) unsalted butter, cold and cut into small cubes≈ 170 g
• 1 cup buttermilk, cold≈ 244 g
• 1 cup pumpkin puree≈ 245 g
• 1 tablespoon pure vanilla extract≈ 13 g
• 1/2 cup coarsely chopped pecans≈ 55 g

Toppings and extras

Listed, but not counted in the percentages below.

• 4 tablespoons unsalted butter≈ 57 g
• 1 1/2 cups powdered sugar≈ 180 g
• 1 teaspoon pure vanilla extract≈ 4.2 g
• 3 to 4 tablespoons whole milk≈ 54 g

flour 375 gbatter 1272 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 660 recipes. Shaded: the middle half. Tick: the median.

• Butter45% · 79th percentile · median 33%
• Liquid65% · 75th percentile · median 52%
• Sugar39% · 90th percentile · median 20%
• Egg0% · 19th percentile · median 16%
• Leavening3.9% · 38th percentile · median 4.4%
• Salt0.8% · 48th percentile · median 0.8%

Oven

Temperature

400°F / 205°C

median 400°F

Time

18 to 20 minutes

median 16 minutes