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Best Easy Maple Pumpkin Scones with Brown Butter Glaze

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Tender, flaky maple pumpkin scones topped with a nutty brown butter glaze. This easy recipe uses frozen butter for perfect layers and comes together in under 35 minutes for a cozy fall treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • ⅓ cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, frozen
  • ¾ cup (170g) pumpkin puree (100% pure, not pie filling)
  • ¼ cup (60ml) pure maple syrup
  • ¼ cup (60ml) heavy cream
  • 1 teaspoon vanilla extract
  • ¼ cup (57g) unsalted butter (for glaze)
  • 1 ½ cups (180g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup (for glaze)
  • 2–3 tablespoons heavy cream (for glaze)
  • ½ teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Grate frozen butter on the large holes of a box grater. Place back in freezer while mixing dry ingredients.
  3. In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
  4. Add grated butter to flour mixture. Toss with fingers or a fork until butter pieces are coated and mixture resembles coarse meal with some pea-sized pieces.
  5. In a separate bowl, whisk together pumpkin puree, maple syrup, heavy cream, and vanilla extract until well combined.
  6. Pour wet ingredients into flour-butter mixture. Mix gently with a rubber spatula or hands until just combined. Dough should be shaggy with some dry spots.
  7. Turn dough onto a lightly floured surface. Gently pat into a ¾-inch thick rectangle. Fold dough over itself once, then pat back into a rectangle.
  8. Cut rectangle into 8 triangles using a sharp knife or bench scraper. Place on prepared baking sheet, spacing 2 inches apart.
  9. Optional: Chill baking sheet in fridge for 10-15 minutes to firm up butter.
  10. Bake for 14-18 minutes, rotating pan halfway through, until golden brown on bottom and edges are set. Cool on baking sheet for 5 minutes, then transfer to a cooling rack.
  11. While scones cool, make brown butter glaze: Melt ¼ cup butter in a small saucepan over medium heat. Cook, swirling occasionally, until butter foams, then turns amber and smells nutty (about 4-5 minutes). Remove from heat immediately and pour into a heatproof bowl.
  12. Add sifted powdered sugar, 2 tablespoons maple syrup, ½ teaspoon vanilla, and 2 tablespoons heavy cream to browned butter. Whisk until smooth. Add more cream if too thick, more powdered sugar if too thin.
  13. Drizzle glaze over warm scones. Let set for 5-10 minutes before serving.

Notes

Keep all ingredients cold for flaky layers. Do not overmix dough. Glaze while scones are warm (not hot) for best absorption. For gluten-free, use 1:1 gluten-free flour blend and add extra tablespoon of cream. For vegan, use cold vegan butter and full-fat coconut cream or oat milk.

Nutrition

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

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