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Best Easy Flaky Brown Butter Pumpkin Scones with Maple Glaze

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These flaky brown butter pumpkin scones with maple glaze are the perfect fall treat. Made with browned butter for deep, nutty flavor and a simple maple glaze, they come together in about 35 minutes and are ideal for cozy weekend breakfasts or holiday brunches.

Ingredients

Scale
  • 1/2 cup (1 stick / 113g) unsalted butter
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (120g) pumpkin puree (100% pure, not pie filling)
  • 1/3 cup (65g) granulated sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/4 cup (60ml) heavy cream (cold)
  • 1 teaspoon vanilla extract (pure)
  • 1 cup (120g) powdered sugar
  • 2 tablespoons maple syrup (real)
  • 1–2 tablespoons heavy cream or milk
  • 1/4 teaspoon maple extract (optional)

Instructions

  1. Brown the butter: Place butter in a small saucepan over medium heat. Stir occasionally as it melts, then continuously as it starts to foam. Watch for golden-brown specks and a nutty aroma (about 5-7 minutes). Immediately pour into a small bowl and refrigerate until solid (about 45 minutes, or 20 minutes in the freezer).
  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, sugar, baking powder, pumpkin pie spice, and salt.
  4. Cut in the brown butter: Once solid, cut butter into small cubes (about 1/2-inch). Add to flour mixture. Using a pastry cutter or two forks, cut butter into flour until mixture resembles coarse meal with some pea-sized butter pieces remaining. Work quickly.
  5. Combine wet ingredients: In a separate bowl, whisk together pumpkin puree, heavy cream, and vanilla extract until smooth.
  6. Bring it together: Make a well in the center of the flour mixture. Pour in pumpkin mixture. Stir with a fork just until dough comes together (shaggy and dry in spots is fine). Do not overmix.
  7. Shape the dough: Turn dough out onto a lightly floured surface. Gently bring together with hands, then pat into a 3/4-inch thick circle (about 8 inches across). 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 bottoms are golden brown and tops are just starting to color. Edges should be set and slightly firm.
  9. Cool slightly: Transfer scones to a cooling rack and let cool for at least 10 minutes before glazing.
  10. Make the glaze: Whisk together powdered sugar, maple syrup, and 1 tablespoon heavy cream. Add more cream if needed for drizzling consistency. Stir in maple extract if using.
  11. Glaze and serve: Drizzle glaze over slightly warm scones. Let set for about 5 minutes before serving.

Notes

Keep everything cold for flaky scones. Do not overwork the dough. Glaze just before serving for best texture. Scones can be frozen unglazed for up to 3 months.

Nutrition

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

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