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maple pumpkin scones - featured image

Easy Maple Pumpkin Scones with Homemade Brown Butter Glaze

  • Author: Sarah Wasserman
  • Total Time: 36 minutes
  • Yield: 8 servings 1x

Description

Tender, spiced pumpkin scones with a rich brown butter glaze that tastes like fall in every bite. Ready in under 40 minutes, this easy recipe is perfect for cozy mornings and holiday brunches.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/3 cup (70g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup (113g) cold unsalted butter, cubed
  • 1/2 cup (120ml) pumpkin puree
  • 1/4 cup (60ml) heavy cream
  • 1/4 cup (60ml) pure maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup (56g) unsalted butter (for glaze)
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed.
  3. Add cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining.
  4. In a separate medium bowl, whisk together pumpkin puree, heavy cream, maple syrup, egg, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry mixture. Use a rubber spatula to fold together gently until just combined; the dough will be shaggy and slightly sticky.
  6. Turn the dough out onto a lightly floured surface. Gently bring it together and pat into a 3/4-inch thick circle, about 8 inches in diameter. Cut into 8 equal wedges.
  7. Place wedges on the prepared baking sheet, spacing them about 2 inches apart. Bake for 14-16 minutes, until bottoms are golden brown and tops are lightly set. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  8. While scones cool, make the brown butter glaze: In a small saucepan over medium heat, melt 1/4 cup butter, stirring frequently. Cook until it foams, then the foam subsides and golden brown specks appear (about 4-5 minutes). Remove from heat immediately and pour into a heatproof bowl.
  9. Let brown butter cool for 2 minutes. Whisk in sifted powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Adjust consistency with more milk or powdered sugar as needed.
  10. Drizzle warm glaze over cooled scones. Let set for about 10 minutes before serving.

Notes

Keep butter very cold for flaky scones. Do not overmix the dough. Watch brown butter closely to avoid burning. Glaze scones when slightly warm for best texture. For make-ahead, shape scones and refrigerate up to 24 hours, then bake straight from the fridge adding 2-3 minutes.

  • Prep Time: 20 minutes
  • Cook Time: 16 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 scone
  • Calories: 380
  • Sugar: 28
  • Sodium: 380
  • Fat: 18
  • Saturated Fat: 11
  • Carbohydrates: 52
  • Fiber: 2
  • Protein: 5

Keywords: pumpkin scones, maple scones, brown butter glaze, fall baking, easy scone recipe, pumpkin breakfast

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Find it online: https://flavorfullrecipes.com/easy-maple-pumpkin-scones-with-homemade-brown-butter-glaze/