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Perfect Maple Pumpkin Scones with Brown Butter Icing

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Tender, flaky maple pumpkin scones with a rich brown butter icing that actually sticks. Made with real maple syrup and pumpkin puree, these scones are the ultimate fall treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • ⅓ cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ cup (113g) cold unsalted butter, cut into small cubes
  • ½ cup (120g) pumpkin puree
  • ¼ cup (60ml) pure maple syrup
  • ¼ cup (60ml) heavy cream, plus more for brushing
  • 1 teaspoon vanilla extract
  • ¼ cup (56g) unsalted butter (for icing)
  • 1 ½ cups (180g) powdered sugar, sifted if lumpy
  • 2 tablespoons (30ml) pure maple syrup (for icing)
  • 2 to 3 tablespoons (30-45ml) heavy cream or milk (for icing)
  • ½ teaspoon vanilla extract (for icing)
  • Pinch of salt (optional, for icing)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the center of the oven. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together 2 ½ cups (315g) all-purpose flour, ⅓ cup (65g) granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ⅛ teaspoon cloves.
  3. Add ½ cup (113g) cold cubed 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. Work quickly so the butter stays cold.
  4. In a separate medium bowl, whisk together ½ cup (120g) pumpkin puree, ¼ cup (60ml) maple syrup, ¼ cup (60ml) heavy cream, and 1 teaspoon vanilla extract until well combined.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until the dough comes together. Do not overmix.
  6. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, patting it into a ¾-inch thick round. Use a bench scraper or sharp knife to cut the round into 8 wedges.
  7. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart. Refrigerate for 15-20 minutes.
  8. Right before baking, brush the tops of the scones with a little extra heavy cream.
  9. Bake for 15-18 minutes, rotating the pan halfway through, until golden brown on the edges and firm to the touch. Transfer to a cooling rack and cool completely.
  10. While the scones cool, make the icing. In a small light-colored saucepan, melt ¼ cup (56g) butter over medium heat. Swirl occasionally until the butter foams, turns golden, and develops brown specks (about 5 minutes). Remove from heat and pour into a heatproof bowl.
  11. Let the brown butter cool for 5 minutes. Whisk in 1 ½ cups (180g) powdered sugar, 2 tablespoons (30ml) maple syrup, ½ teaspoon vanilla, and 2 tablespoons (30ml) heavy cream until smooth. Adjust consistency with additional cream or powdered sugar as needed.
  12. Once scones are completely cool, drizzle the icing over the tops. Let set for 10-15 minutes before serving.

Notes

Keep all ingredients cold for flaky scones. Pat pumpkin puree dry to remove excess moisture. Chill shaped scones before baking to prevent spreading. Watch brown butter carefully to avoid burning. Let scones cool completely before icing.

Nutrition

Keywords: maple pumpkin scones, brown butter icing, fall baking, pumpkin scones, maple scones, scone recipe

Find it online: https://cooksybite.com/perfect-maple-pumpkin-scones-with-brown-butter-icing/