Print

Easy Brown Butter Pumpkin Scones with Maple Glaze

brown butter pumpkin scones - featured image
Print Recipe

These brown butter pumpkin scones with maple glaze are tender, nutty, and perfectly spiced. They come together in about 35 minutes with simple pantry ingredients, making them ideal for fall mornings or holiday brunches.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter
  • 2 cups all-purpose flour, spooned and leveled
  • 1/3 cup granulated sugar
  • 2 tablespoons light brown sugar, packed
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup heavy cream, plus more for brushing
  • 1 teaspoon pure vanilla extract
  • 1 large egg, room temperature
  • For the Maple Glaze:
  • 1 cup powdered sugar, sifted
  • 2 tablespoons pure maple syrup (Grade A dark amber preferred)
  • 1–2 tablespoons heavy cream or milk
  • Pinch of salt

Instructions

  1. Brown the butter: Cut the stick of unsalted butter into pieces and place in a small saucepan over medium heat. Stir frequently with a wooden spoon or whisk. The butter will melt, foam, then sizzle. Continue stirring until little brown specks form and the butter smells nutty and turns golden-amber. Immediately remove from heat and pour into a heatproof bowl. Let cool for 5-10 minutes.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, packed brown sugar, baking powder, salt, pumpkin pie spice, and cinnamon until evenly distributed.
  4. Cut in the browned butter: Pour the slightly cooled browned butter into the flour mixture. Use a pastry cutter, two forks, or your fingers to work the butter into the flour until the mixture resembles coarse sand with a few pea-sized butter pieces remaining. Do not overmix.
  5. Combine wet ingredients: In a separate small bowl, whisk together the pumpkin puree, heavy cream, vanilla extract, and egg until smooth.
  6. Bring it together: Pour the wet mixture into the dry mixture. Stir with a wooden spoon or spatula just until combined. The dough should be shaggy and slightly sticky. If too dry, add an extra tablespoon of cream; if too sticky, add a tablespoon of flour.
  7. Shape the dough: Turn the dough out onto a lightly floured surface. Gently bring it together with your hands and pat into a circle about 3/4-inch thick. Do not knead. Use a bench scraper or sharp knife to cut the circle into 8 wedges.
  8. Bake: Place the wedges on the prepared baking sheet, spacing about 2 inches apart. Brush tops with extra heavy cream. Bake for 14-16 minutes, until edges are golden and tops look set. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  9. Make the glaze: While scones cool, whisk together the sifted powdered sugar, maple syrup, and 1 tablespoon of cream in a small bowl. Add more cream, a teaspoon at a time, until the glaze drizzles smoothly. Stir in a pinch of salt.
  10. Glaze and serve: Drizzle the maple glaze over the warm scones. Let set for about 5 minutes before serving.

Notes

Don’t overwork the dough to avoid tough scones. Brown the butter carefully—it goes from perfect to burnt quickly. Measure flour by spooning and leveling. Use room temperature ingredients for best results. Brush with cream, not egg wash. Let scones cool slightly before glazing to prevent the glaze from melting off.

Nutrition

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

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