• Pop the cold butter cubes in the freezer for 5 minutes.

Pumpkin Scones

• In a large mixing bowl, stir together the flour, both sugars, baking powder, salt, and pumpkin pie spice.
  1 cup, plus 2 tablespoons all-purpose flour, 2 tablespoons organic cane sugar, 2 tablespoons brown sugar, light or dark, 3/4 teaspoon baking powder, 1/4 teaspoon salt, 2 teaspoons pumpkin pie spice
• Add the cold butter cubes to the flour. Using your fingertips, press the butter cubes into small flat, flaky discs (about the size of a nickel) – making sure they are all coated with flour. You should still see butter chunks in the dough when you are done mixing it. Note – You can also freeze the stick of butter, grate it on a box grater, and toss in the flour until coated.
  4 tablespoons unsalted butter, cold and cut into cubes
• In a liquid measuring cup, measure 1/4 cup of heavy cream. Add the egg yolk, pumpkin, and vanilla. Stir with a fork to combine.
  1/4 cup heavy whipping cream, cold, 1 large egg yolk, 1/2 teaspoon vanilla extract, 1/4 cup pure canned pumpkin
• Pour the liquid into the flour mix. Using a spatula or wooden spoon, gently mix until a rough, shaggy dough forms and the flour is moistened. If needed, add more heavy cream, 1 tablespoon at a time.
• Pour the dough onto your rolling mat (or lightly floured surface). Gently work the dough into a ball. It will be sticky, so you can flour your hands to make it easier. Press the dough ball into a 6-inch disc. Use a bench scraper or sharp knife to cut into 4 wedges.
• Place the wedges 2 inches apart on the prepared baking sheet. Brush the tops with heavy cream and sprinkle with turbinado sugar.
  turbinado sugar
• Refrigerate the scones for 10 to 15 minutes (while the oven is preheating) to rest and hydrate the dough.
• Preheat the oven to 400F degrees and adjust the oven rack to the middle position.
• Bake the chilled scones for 25 to 28 minutes, or until golden on the tops and edges. Cool the scones on the baking sheet set on a wire cooling rack while you make the glaze.

Cinnamon Brown Butter Glaze

• For more details, tips, and faq's for the glaze, check out the full blog post for the cinnamon brown butter glaze recipe.
• Add the butter to a small skillet set over medium heat. Stir the butter around the pan with a spatula as it melts and heats. Once the butter has melted, keep stirring as it gets foamy and brown, and brown butter flecks develop in the butter. The butter will have a rich, nutty aroma. This will take anywhere from 3 to 8 minutes. Note – Once the butter begins to brown, it browns quickly. Do not walk away from it, or it may burn!
  1 tablespoon unsalted butter
• Remove the skillet from the heat and add the cinnamon. It will foam up as it blooms in the hot butter. Stir with a spatula or whisk to combine.
  1/4 teaspoon ground cinnamon
• Pour the brown butter into a small mixing bowl. Then, add the milk to the skillet you just used to warm the milk. Tip – Warming the milk will bring it to the same temperature as the butter, so the butter doesn't seize up. Which will make the glaze easier to mix.
• Add the powdered sugar and salt to the brown butter in the bowl. Whisk until thoroughly combined – it will be thick. Add about 1 tablespoon of the warm milk and whisk to loosen the glaze. Add more milk until you reach your desired consistency. Allow the glaze to sit for about 10 minutes to cool and thicken. Note – Using the full 2 tablespoons of milk will yield a looser glaze, however, the glaze does thicken as it cools.
  1/4 cup powdered sugar, 1/8 teaspoon salt, 2 tablespoons milk, any kind
• The glaze is ready to use immediately. Or completely cool glaze can be covered and stored in the refrigerator for up to 1 week or longer. The glaze will thicken and harden when refrigerated. To loosen, microwave for 5 to 10 seconds.
• Drizzle the glaze over the tops of the scones. The scones are best enjoyed the day they are baked. Leftover, scones can be stored covered at room temperature for up to 3 days.