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Best Brown Butter Pumpkin Scones with Maple Glaze

Brown Butter Pumpkin Scones - featured image
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These scones feature nutty, caramelized brown butter and moist pumpkin puree, topped with a sweet maple glaze for a perfect autumn treat.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter
  • 2 ½ cups (315g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¾ cup (180g) 100% pure pumpkin puree
  • ½ cup (120ml) heavy cream
  • 1 large egg yolk
  • 2 teaspoons pumpkin pie spice
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons pure maple syrup
  • 1–2 teaspoons milk

Instructions

  1. Melt butter in a medium saucepan over medium heat, stirring constantly until milk solids turn golden brown and smell nutty (5-7 minutes). Remove from heat and let cool slightly.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, and pumpkin pie spice.
  3. In a small bowl, whisk heavy cream, egg yolk, and the cooled brown butter.
  4. Pour wet mixture into dry ingredients and fold with a spatula until just combined and streaks of flour remain; do not overmix.
  5. Turn dough onto a floured surface and gently press into a 1-inch thick disk without kneading.
  6. Cut the disk into 8 equal wedges using a sharp knife or bench scraper.
  7. Place scones on a parchment-lined baking sheet and bake at 375°F (190°C) for 18-20 minutes until golden brown.
  8. While scones bake, whisk powdered sugar, maple syrup, and milk until smooth to create the glaze.
  9. Drizzle the glaze over warm scones before serving.

Notes

Keep ingredients cold for flaky layers. Do not overmix the dough to avoid tough scones. Use pure pumpkin puree, not pie filling. For best results, use Grade B maple syrup. Scones can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin scones, brown butter, maple glaze, autumn baking, fall recipes, easy scones, brunch ideas

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