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Perfect Brown Butter Pumpkin Scones with Easy Maple Glaze

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These Perfect Brown Butter Pumpkin Scones with Maple Glaze aren’t complicated. They’re just intentional. Every step has a reason, and the payoff is this bakery-quality pastry that tastes like autumn in a way that feels earned, not gimmicky.

Ingredients

Scale
  • 1 stick (113 grams) unsalted butter
  • 2 ½ cups (312 grams) all-purpose flour
  • ⅓ cup (66 grams) granulated sugar
  • 2 tablespoons (25 grams) light brown sugar
  • 2 ½ teaspoons baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup (120 grams) pumpkin purée
  • ⅓ cup (80 ml) heavy cream, plus more for brushing
  • 1 teaspoon vanilla extract
  • 1 large egg
  • For the maple glaze:
  • 1 cup (120 grams) powdered sugar
  • 3 to 4 tablespoons pure maple syrup

Instructions

  1. Brown the butter. Place the stick of butter in a light-colored skillet over medium heat. Let it melt completely, then swirl the pan occasionally. The butter will foam, then crackle, then foam again. Watch closely. When the foam subsides and you see golden brown specks forming at the bottom, the butter will smell nutty and toasted. This takes about 5 to 7 minutes. Immediately pour the butter into a heatproof bowl, including all the brown bits. Let it cool for 10 minutes at room temperature, then …
  2. Preheat and prep. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. Mix dry ingredients. In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, pumpkin pie spice, cinnamon, and salt. Make sure the brown sugar is broken up and evenly distributed.
  4. Cut in the browned butter. Add the softened browned butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces. Some larger chunks are okay — they create flaky pockets in the scones. Do not overwork this step.
  5. Combine wet ingredients. In a separate bowl, whisk together the pumpkin purée, heavy cream, vanilla extract, and egg until smooth. The mixture should look uniform and slightly thick.
  6. Bring it together. Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until just combined. The dough will look shaggy and slightly sticky. Do not overmix. Stop when you no longer see streaks of flour.
  7. Shape the dough. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, folding it over itself a few times until it holds together. Pat it into a circle about ¾-inch thick and 8 inches in diameter. Use a bench scraper or sharp knife to cut the circle into 8 equal wedges, like a pizza.
  8. Chill the scones. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart. Transfer the baking sheet to the refrigerator and chill for 15 minutes. This step is crucial — cold scones hold their shape better and rise taller.
  9. Brush and bake. Remove the scones from the refrigerator. Brush the tops with a thin layer of heavy cream. Bake for 16 to 20 minutes, rotating the pan halfway through, until the scones are golden brown on the edges and firm to the touch. The bottoms should be lightly browned. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Make the maple glaze. In a small bowl, whisk together the powdered sugar and 3 tablespoons of pure maple syrup. The glaze should be thick but pourable. If it is too thick, add another tablespoon of maple syrup. If it is too thin, add a little more powdered sugar. Drizzle the glaze over the cooled scones using a spoon or a piping bag with the tip snipped off. Let the glaze set for about 10 minutes before serving.

Notes

Browning butter seems intimidating the first time, but it is actually forgiving. The key is to stay nearby and watch for the color change. If you get distracted and the butter turns dark brown or smells burnt, start over. Burnt butter tastes bitter and will ruin the scones. Cold ingredients matter here. If your browned butter softens too much while you are working, pop it back in the fridge for 10 minutes. If your kitchen is warm, chill the shaped scones for 20 minutes instead of 15. Do not twist the cutter or knife when dividing the dough. A clean straight cut helps the scones rise evenly. For the glaze, let the scones cool completely before drizzling. Warm scones will absorb the glaze and turn sticky.

Nutrition

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

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