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Flaky Maple Pumpkin Scones with Brown Butter Glaze

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These flaky maple pumpkin scones with brown butter glaze are the kind of recipe that changes minds. They feature real flaky layers, a maple and brown butter glaze, and are not too sweet, making them perfect for breakfast or afternoon tea.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (113g) cold unsalted butter, cut into small cubes
  • ½ cup (120g) pumpkin puree
  • ⅓ cup (80ml) cold heavy cream
  • ¼ cup (60ml) pure maple syrup
  • 1 teaspoon vanilla extract
  • ¼ cup (56g) unsalted butter (for glaze)
  • 1 ½ cups (180g) powdered sugar
  • 3 tablespoons pure maple syrup (for glaze)
  • 2–3 tablespoons milk or heavy cream (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Whisk together the dry ingredients in a large bowl: flour, sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  3. Cut in the cold butter using a pastry cutter or two forks until the mixture looks like coarse meal with pea-sized butter pieces.
  4. In a separate small bowl, whisk together pumpkin puree, cold heavy cream, maple syrup, and vanilla extract until smooth.
  5. Pour the wet mixture into the dry mixture and stir until just combined. The dough will look shaggy.
  6. Turn the dough out onto a lightly floured surface and bring it together into a rough rectangle about 1 inch thick.
  7. Fold the right third of the dough over the center, then fold the left third over that. Gently press down into a rectangle again. Rotate 90 degrees and repeat the folding process three times total.
  8. Shape the dough into a rectangle about ¾ inch thick and roughly 6×8 inches. Cut into 8 triangles.
  9. Place the scones on the prepared baking sheet, spacing them about 2 inches apart. Brush tops with heavy cream.
  10. Bake for 15-18 minutes, rotating the baking sheet halfway through, until golden brown.
  11. Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. While the scones cool, make the brown butter glaze: melt ¼ cup unsalted butter in a small saucepan over medium heat. Swirl occasionally until it turns amber and smells nutty, about 5-7 minutes. Remove from heat immediately.
  13. Let the brown butter cool for 5 minutes, then whisk in powdered sugar, 3 tablespoons maple syrup, and a pinch of salt. Add milk or cream one tablespoon at a time until the glaze is thick but pourable.
  14. Drizzle the glaze over the cooled scones. Let set for about 15 minutes before serving.

Notes

Keep all ingredients cold for flaky layers. Do not overmix the dough. Brown butter can burn quickly, so watch it carefully. Let scones cool completely before glazing.

Nutrition

Keywords: pumpkin scones, maple scones, brown butter glaze, fall baking, breakfast scones, flaky scones

Find it online: https://dinadinnertable.com/flaky-maple-pumpkin-scones-with-brown-butter-glaze/