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Cozy Brown Butter Pumpkin Scones with Easy Maple Glaze

brown butter pumpkin scones - featured image
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These tender, nutty brown butter pumpkin scones are topped with a real maple glaze. They’re quick to make, perfect for fall mornings, and taste like a warm hug.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • For the Maple Glaze:
  • 1 cup powdered sugar, sifted
  • 3 tablespoons pure maple syrup (Grade A dark amber preferred)
  • 1–2 tablespoons heavy cream (or milk)
  • Pinch of salt

Instructions

  1. Brown the butter: Place 1 cup butter in a small saucepan over medium heat. Stir occasionally. After 5-7 minutes, butter will foam, turn golden, and develop brown specks. Remove from heat immediately and pour into a heat-safe bowl. Let cool for 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 flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Break up any brown sugar lumps.
  4. Cut in the brown butter: Pour cooled brown butter into flour mixture. Use a pastry cutter or two forks to cut it in until mixture resembles coarse meal with pea-sized butter bits. Work quickly.
  5. Combine wet ingredients: In a separate small bowl, whisk together pumpkin puree, heavy cream, egg, and vanilla until smooth.
  6. Bring it together: Pour wet mixture into dry mixture. Stir with a spatula just until combined. Dough will be shaggy and slightly sticky. Do not overmix.
  7. Shape the dough: Turn dough out onto a lightly floured surface. Gently bring together with hands, patting into a circle about ¾-inch thick. Cut into 8 wedges like a pizza.
  8. Bake: Place wedges on prepared baking sheet, spacing 2 inches apart. Bake for 14-16 minutes, until edges are lightly golden and centers feel firm. Let cool on baking sheet for 5 minutes, then transfer to a cooling rack.
  9. Make the glaze: While scones cool, whisk together powdered sugar, maple syrup, and a pinch of salt. Add heavy cream 1 tablespoon at a time until thick but pourable.
  10. Glaze and serve: Drizzle glaze over warm scones. Let set for 5 minutes before serving. Best served warm.

Notes

Don’t rush the brown butter; medium heat is key. Cold ingredients matter—let brown butter cool exactly 10 minutes. Handle dough gently to avoid tough scones. For even baking, rotate the baking sheet halfway through. Let glaze set 5 minutes before serving.

Nutrition

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

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