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Cozy Maple Pumpkin Scones with Easy Brown Butter Glaze

maple pumpkin scones - featured image
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These maple pumpkin scones are tender, flaky, and topped with a nutty brown butter glaze. Ready in about 35 minutes, they are the perfect fall treat for breakfast, brunch, or an afternoon snack with tea.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (113g, 1 stick) cold unsalted butter, cut into small cubes
  • 1/2 cup (120ml) heavy cream, plus extra for brushing
  • 1/3 cup (80g) pure pumpkin puree
  • 1/4 cup (60ml) pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup (57g, half a stick) unsalted butter (for glaze)
  • 1 cup (120g) powdered sugar
  • 2 tablespoons (30ml) pure maple syrup (for glaze)
  • 1–2 tablespoons (15-30ml) milk or heavy cream (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
  3. Add cold cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces.
  4. In a separate small bowl, whisk together heavy cream, pumpkin puree, maple syrup, and vanilla extract until smooth.
  5. Pour the wet mixture into the dry mixture. Stir with a fork or spatula just until the dough comes together (it will look shaggy).
  6. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, patting into a circle about 3/4 inch thick.
  7. Using a bench scraper or sharp knife, cut the circle into 8 wedges. Transfer to the prepared baking sheet, spacing about 2 inches apart.
  8. Brush the tops of the scones with a little extra heavy cream. Bake for 14-16 minutes, until lightly golden on the bottom and just barely golden on top. Transfer to a cooling rack.
  9. While the scones cool, make the glaze: Place butter in a small saucepan over medium heat. Swirl occasionally as the butter melts, foams, and turns golden. Once it turns a deep amber color with brown specks, remove from heat immediately.
  10. Whisk powdered sugar, maple syrup, and a pinch of salt into the browned butter. Add milk or cream one tablespoon at a time until the glaze reaches a thick but drizzling consistency.
  11. Let scones cool for at least 10 minutes. Drizzle glaze generously over the tops, letting it run down the sides. Let glaze set for about 5 minutes before serving.

Notes

Keep all ingredients cold for flaky scones. Do not overmix the dough. Watch the butter closely when browning to avoid burning. Let scones cool before glazing. For best results, use real maple syrup and pure pumpkin puree.

Nutrition

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

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