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Homemade maple pumpkin scones with brown butter maple glaze, including a broken scone showing the tender pumpkin-spiced center.

Easy Maple Pumpkin Scones with Homemade Brown Butter Glaze

Tender homemade pumpkin scones flavored with maple syrup and warm fall spices, then finished with an easy nutty brown butter maple glaze.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Pumpkin Scones
  • 2¼ cups all-purpose flour
  • ⅓ cup packed light brown sugar
  • 2½ teaspoons baking powder
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon fine salt
  • ½ cup cold unsalted butter cubed
  • ½ cup plain pumpkin puree
  • 1 large egg
  • 3 tablespoons pure maple syrup
  • 3 tablespoons cold heavy cream plus more as needed and for brushing
  • 1 teaspoon vanilla extract
  • Brown Butter Maple Glaze
  • 3 tablespoons unsalted butter
  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1 –2 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract
  • Small pinch of salt

Method
 

  1. Preheat oven to 400°F (205°C) and line a baking sheet with parchment.
  2. Whisk flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt together.
  3. Add cold cubed butter and cut it into the flour until coarse crumbs form, leaving some pea-sized pieces.
  4. In another bowl, whisk pumpkin puree, egg, maple syrup, 3 tablespoons cream, and vanilla.
  5. Pour the wet mixture into the dry ingredients.
  6. Fold gently until a shaggy dough forms. Add another tablespoon of cold cream only if necessary.
  7. Transfer the dough to a lightly floured surface.
  8. Gently bring it together without kneading.
  9. Pat into a roughly 7-inch disc about 1 inch thick.
  10. Cut into 8 wedges.
  11. Arrange wedges approximately 2 inches apart on the prepared baking sheet.
  12. Refrigerate for 10–15 minutes.
  13. Lightly brush the tops with heavy cream.
  14. Bake for 16–20 minutes until risen, set, and lightly golden around the edges.
  15. Transfer to a wire rack and cool for at least 15 minutes.
  16. Meanwhile, melt 3 tablespoons butter in a small light-colored saucepan over medium-low heat.
  17. Continue cooking, swirling occasionally, until the milk solids become amber-brown and smell nutty.
  18. Immediately transfer the brown butter and browned milk solids to a bowl.
  19. Let cool briefly.
  20. Whisk in powdered sugar, maple syrup, vanilla, salt, and 1 tablespoon milk or cream.
  21. Add additional milk 1 teaspoon at a time until thick but drizzleable.
  22. Drizzle over cooled scones.
  23. Allow the glaze to set for approximately 10 minutes before serving.

Notes

  • Use plain pumpkin puree rather than pumpkin pie filling.
  • Keep the butter cold until it is incorporated into the flour.
  • Don't overwork the dough.
  • Pumpkin puree varies in moisture, so add additional cream only when needed.
  • Chill the shaped scones before baking for better structure.
  • Watch brown butter carefully because it can burn quickly.
  • Include the browned milk solids in the glaze because they provide much of the nutty flavor.
  • Cool the scones before glazing.
  • Freeze baked scones before glazing for best results.