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Perfect Maple Pumpkin Scones with Easy Brown Butter Glaze

maple pumpkin scones brown butter glaze - featured image
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Tender, flaky scones infused with maple and pumpkin, topped with a nutty brown butter glaze. Perfect for cozy fall mornings or holiday brunch.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/3 cup packed light brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1/2 cup canned pumpkin puree
  • 1/4 cup real maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk or heavy cream
  • 1/4 cup unsalted butter (for glaze)
  • 1 cup powdered sugar, sifted
  • 2 tablespoons real maple syrup (for glaze)
  • 1–2 tablespoons milk or heavy cream (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  3. Add the cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining.
  4. In a separate small bowl, whisk together the pumpkin puree, maple syrup, egg, vanilla extract, and milk until smooth.
  5. Pour the wet mixture into the dry mixture. Stir with a spatula or wooden spoon just until the dough comes together. It will look shaggy and a bit dry.
  6. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, patting it into a circle about 3/4-inch thick.
  7. Using a sharp knife or bench scraper, cut the circle into 8 wedges like a pizza.
  8. Place the scones on the prepared baking sheet, spacing them about 2 inches apart. Optionally, brush the tops with extra milk or cream.
  9. Bake for 14-16 minutes, until golden brown on the bottom and edges set. Transfer to a cooling rack and cool completely (at least 20 minutes).
  10. While scones cool, make the glaze: melt 1/4 cup butter in a small saucepan over medium heat, stirring constantly. Cook until it foams, then subsides, and golden brown specks appear (about 5-7 minutes). Remove from heat immediately.
  11. Let the brown butter cool for 2-3 minutes, then whisk in sifted powdered sugar, maple syrup, and a pinch of salt. Add milk or cream 1 tablespoon at a time until pourable.
  12. Drizzle glaze over cooled scones and let set for about 10 minutes before serving.

Notes

Keep all ingredients cold for flaky scones. Do not overwork the dough. Watch brown butter carefully to avoid burning. Scones can be frozen unbaked or baked (unglazed).

Nutrition

Keywords: pumpkin scones, maple scones, brown butter glaze, fall baking, breakfast scones, pumpkin recipes

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