Print

Crispy Brown Butter Pumpkin Scones with Maple Glaze

crispy brown butter pumpkin scones - featured image
Print Recipe

These homemade pumpkin scones feature a shatteringly crisp exterior and tender interior thanks to browned butter and a sweet maple glaze. They are quick to make, perfect for brunch, and offer a sophisticated flavor profile.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (245g) pumpkin puree
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 large egg, room temperature
  • ½ cup (120ml) heavy cream, cold
  • ½ cup (115g) brown butter, cooled slightly
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons maple syrup
  • 1–2 teaspoons milk
  • A pinch of salt

Instructions

  1. Brown the butter: Melt ½ cup butter in a saucepan over medium heat. Swirl occasionally until foam clears, brown specks appear, and a nutty aroma develops. Immediately pour into a heat-proof bowl to stop cooking and let cool for 10 minutes.
  2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and spices until no lumps remain.
  3. Combine wet ingredients: In a separate bowl, whisk the egg, heavy cream, pumpkin puree, and cooled brown butter.
  4. Make the dough: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; the dough should still be slightly shaggy.
  5. Shape the dough: Turn dough onto a floured surface. Gently pat into a circle about 1 inch thick. Fold over once or twice to bring together, then cut into 8 wedges using a sharp knife.
  6. Chill: Place scones on a parchment-lined baking sheet and freeze for 20 minutes to firm up the butter and ensure crisp edges.
  7. Bake: Preheat oven to 400°F (200°C). Bake chilled scones for 18-20 minutes until golden brown and firm to the touch. Rotate pan halfway through.
  8. Make the glaze: While scones bake, whisk powdered sugar, maple syrup, milk, and a pinch of salt until smooth. Adjust consistency with more milk or sugar as needed.
  9. Glaze: Let scones cool for 5 minutes, then drizzle the glaze over the top while they are still warm.

Notes

Ensure baking powder is fresh for proper rising. Do not overmix the dough to avoid tough scones. The chill step is crucial for crisp edges. If using salted butter, reduce added salt in the dough by half. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, swap heavy cream for coconut milk and use dairy-free butter.

Nutrition

Keywords: pumpkin scones, brown butter, maple glaze, breakfast recipe, brunch ideas, homemade pastries, fall baking

Find it online: https://bitesienna.com/crispy-brown-butter-pumpkin-scones-6-easy-best-homemade-recipe/