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Cozy Maple Pumpkin Scones with Easy Brown Butter Glaze

maple pumpkin scones - featured image
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Tender, flaky pumpkin scones sweetened with real maple syrup and topped with a nutty brown butter glaze. Perfect for fall mornings, this easy recipe comes together in about 35 minutes and uses simple ingredients.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, very cold and cut into small cubes
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1/3 cup (80ml) heavy cream, plus extra for brushing
  • 3 tablespoons (60ml) real maple syrup
  • 1 teaspoon vanilla extract
  • For the Brown Butter Glaze:
  • 4 tablespoons (56g) unsalted butter
  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon (15ml) real maple syrup
  • 2–3 tablespoons (30-45ml) heavy cream or milk
  • Pinch of flaky sea salt

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, and salt.
  3. Add cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until it resembles coarse meal with some pea-sized butter pieces remaining.
  4. In a separate small bowl, whisk together pumpkin puree, heavy cream, 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 and slightly sticky. Do not overmix.
  6. Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 3/4-inch thick. Cut the circle into 8 equal wedges using a bench scraper or sharp knife.
  7. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with a little extra heavy cream.
  8. Bake for 15 to 18 minutes, or until the edges are lightly golden and the tops are firm to the touch. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  9. While the scones are baking, make the brown butter glaze: Place 4 tablespoons butter in a small saucepan over medium heat. Stir constantly until the butter melts, foams, and turns golden with brown specks. Remove from heat immediately and pour into a heatproof bowl.
  10. Add sifted powdered sugar, maple syrup, and a pinch of salt to the browned butter. Whisk until smooth. Add heavy cream or milk one tablespoon at a time until the glaze is thick but pourable.
  11. While the scones are still warm, drizzle the brown butter glaze generously over the tops. Let the glaze set for about 10 minutes before serving.

Notes

Do not overmix the dough; stop as soon as it comes together. Keep butter cold for flaky layers. If your kitchen is warm, freeze shaped scones for 10 minutes before baking. For the brown butter, use a light-colored pan to monitor color change; remove from heat as soon as it turns amber. The glaze can be thinned with a few drops of warm water or cream if it thickens.

Nutrition

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

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