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Cozy Maple Pumpkin Scones: Easy Fall Baking

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Flaky, tender pumpkin scones made with brown butter and topped with a rich maple glaze. These cozy fall treats are quick to make and perfect for weekend brunch.

Ingredients

Scale
  • 2 1/2 cups (315g) All-Purpose Flour
  • 1 tablespoon (15g) Baking Powder
  • 1/2 teaspoon (3g) Baking Soda
  • 1 teaspoon (6g) Salt
  • 1 teaspoon (2g) Ground Cinnamon
  • 1/2 teaspoon (1g) Ground Ginger
  • 1/4 teaspoon (0.5g) Nutmeg
  • 1 cup (226g) Unsalted Butter, cold and cubed
  • 1 cup (240g) Pumpkin Puree
  • 1/4 cup (60ml) Maple Syrup
  • 1 Large Egg, room temperature
  • 1/4 cup (60ml) Heavy Cream
  • 1 cup (120g) Powdered Sugar (for glaze)
  • 1/4 cup (57g) Browned Butter (for glaze)
  • 1–2 tablespoons Heavy Cream or Milk (for glaze)

Instructions

  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  3. Add cold, cubed butter to the dry ingredients. Use a pastry cutter or forks to work the butter into the flour until it resembles coarse crumbs with pea-sized pieces of butter remaining.
  4. In a separate small bowl, whisk together pumpkin puree, maple syrup, egg, and heavy cream until smooth.
  5. Pour wet ingredients into dry ingredients. Gently fold with a spatula until the dough just comes together; it should look shaggy and sticky. Do not overmix.
  6. Turn dough onto a lightly floured surface and gently pat into a circle about 1 inch thick. Cut into 8 wedges.
  7. Place wedges on the prepared baking sheet, leaving space between them. Bake for 18-22 minutes until golden brown and a toothpick comes out clean.
  8. While scones bake, brown the butter in a small saucepan over medium heat until golden and nutty. Pour into a bowl to stop cooking.
  9. Whisk powdered sugar and browned butter together. Add heavy cream or milk to reach a drizzling consistency.
  10. Let scones cool for 5-10 minutes on a wire rack, then drizzle with the warm brown butter glaze.

Notes

Ensure butter is cold for flaky layers. Do not overmix the dough to avoid tough scones. Use 100% pure pumpkin puree, not pie filling. For gluten-free, use a 1:1 gluten-free baking blend. Scones can be frozen unbaked or baked and stored for up to 2 days.

Nutrition

Keywords: pumpkin scones, maple glaze, brown butter, fall baking, brunch recipe, easy scones, autumn treats

Find it online: https://evabakery.com/cozy-maple-pumpkin-scones-easy-fall-baking/