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Easy Maple Pumpkin Scones with Brown Butter Glaze

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Tender, flaky maple pumpkin scones topped with a nutty brown butter glaze. Perfect for fall gatherings, this easy recipe comes together with simple ingredients and no fussy techniques.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • ⅓ cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • ½ cup (120g) pumpkin puree (100% pure, not pie filling)
  • ¼ cup (60ml) maple syrup (real maple syrup)
  • ¼ cup (60ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 4 tablespoons (55g) unsalted butter (for glaze)
  • 1 ½ cups (180g) powdered sugar
  • 2 tablespoons (30ml) maple syrup (for glaze)
  • 2–3 tablespoons (30–45ml) heavy cream (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)
  • Flaky sea salt (optional, for topping)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt.
  3. Add the 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 pea-sized butter pieces.
  4. In a separate small bowl, whisk together the pumpkin puree, maple syrup, heavy cream, vanilla extract, and egg until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. The dough will be sticky and shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently pat it into a ¾-inch thick circle, about 8 inches across.
  7. Use a bench scraper or sharp knife to cut the circle into 8 equal wedges. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 14-18 minutes, until the scones are golden brown on the bottom and just barely firm to the touch.
  9. Let the scones cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
  10. While the scones cool, melt the 4 tablespoons of butter in a small saucepan over medium heat. Swirl the pan occasionally until the butter turns golden amber and smells nutty. Remove from heat immediately.
  11. Pour the brown butter into a medium bowl. Add the powdered sugar, maple syrup, 2 tablespoons of heavy cream, vanilla extract, and a pinch of salt. Whisk until smooth. Adjust consistency with additional cream or powdered sugar as needed.
  12. Once the scones are completely cool, drizzle the glaze over the tops. Sprinkle with flaky sea salt if desired.

Notes

Keep butter and ingredients cold for flaky scones. Do not overmix the dough. Watch brown butter carefully as it can burn quickly. Let scones cool completely before glazing. Scones can be frozen unglazed for up to 3 months.

Nutrition

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

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