Print

Cozy Maple Pecan Pumpkin Scones with Brown Butter Glaze

maple pecan pumpkin scones - featured image
Print Recipe

These tender pumpkin scones are studded with toasted pecans and sweetened with maple syrup, then topped with a nutty brown butter glaze. They’re the perfect cozy fall breakfast or brunch treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter, cubed
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (60ml) pure maple syrup
  • 1/4 cup (60ml) heavy cream, plus 1-2 tablespoons for brushing
  • 1 teaspoon vanilla extract
  • 1/2 cup (55g) chopped pecans, toasted
  • 4 tablespoons (55g) unsalted butter (for glaze)
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons (30ml) pure maple syrup (for glaze)
  • 2–3 tablespoons (30-45ml) milk or heavy cream (for glaze)
  • Pinch of salt (optional, for glaze)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Set aside to cool.
  3. In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, and salt.
  4. Cut the cold butter into the flour mixture using a pastry cutter or two forks until it resembles coarse meal with some pea-sized butter pieces remaining.
  5. In a separate small bowl, whisk together pumpkin puree, maple syrup, heavy cream, and vanilla extract until smooth.
  6. Pour the wet mixture into the dry ingredients and stir with a fork or rubber spatula until just combined. Fold in the toasted pecans gently. Do not overmix.
  7. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, patting it into a 3/4-inch thick round, about 8 inches in diameter. Cut into 8 wedges.
  8. Place wedges on the prepared baking sheet, spacing them about 2 inches apart. Brush tops with extra heavy cream.
  9. Bake for 14-16 minutes, until edges are lightly golden and tops feel firm. Transfer to a wire rack to cool completely.
  10. For the glaze: In a small saucepan over medium heat, melt the butter. Swirl occasionally until it turns amber and smells nutty, about 5-7 minutes. Remove from heat and pour into a heatproof bowl.
  11. Let browned butter cool for 2-3 minutes. Sift powdered sugar into the bowl, then add maple syrup and 2 tablespoons of milk or cream. Whisk until smooth. Adjust consistency with more liquid or powdered sugar as needed.
  12. Once scones are completely cool, drizzle glaze over tops. Let set for 10-15 minutes before serving.

Notes

Keep all ingredients cold for flaky scones. Do not overmix the dough. Toast pecans for best flavor. Brown butter can burn quickly; watch carefully. Scones taste even better the day after baking.

Nutrition

Keywords: pumpkin scones, maple pecan scones, brown butter glaze, fall breakfast, easy scone recipe

Find it online: https://junomeals.com/cozy-maple-pecan-pumpkin-scones-with-brown-butter-glaze/