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Quick Pumpkin Scones with Brown Butter Glaze: Easy Homemade Recipe

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These quick pumpkin scones with brown butter glaze are tender, spiced just right, and topped with a nutty, caramel-like glaze. They come together in under 30 minutes, making them perfect for fall mornings, afternoon tea, or a quick dessert.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1/2 cup pumpkin puree
  • 1/4 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter (for glaze)
  • 1 cup powdered sugar, sifted
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract (for glaze)
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. Add the cold cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces.
  4. In a separate bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Stir with a spatula just until combined. The dough will be shaggy and a bit sticky.
  6. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, patting it into a circle about 3/4-inch thick.
  7. Cut the dough into 8 wedges like you’re cutting a pizza. Place them on the prepared baking sheet, spacing them about 2 inches apart.
  8. Optional but recommended: Brush the tops with a little extra cream. Sprinkle with a tiny bit of coarse sugar if you want a crunchy top.
  9. Bake for 14-16 minutes, until the scones are golden brown on the bottom and lightly golden on top. A toothpick inserted in the center should come out clean.
  10. Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.
  11. While the scones cool, make the brown butter glaze. In a small saucepan over medium heat, melt the 1/4 cup butter. Swirl the pan occasionally. The butter will foam, then start to turn golden, then amber. When you see brown specks forming and smell a nutty aroma (about 4-5 minutes), remove it from the heat immediately.
  12. Pour the brown butter into a medium bowl, including all the brown bits. Let it cool for 2 minutes. Add the sifted powdered sugar, 2 tablespoons of milk, vanilla extract, and a pinch of salt. Whisk until smooth. If the glaze is too thick, add the remaining tablespoon of milk. If it’s too thin, add a bit more powdered sugar.
  13. Drizzle the glaze over the cooled scones. Use a spoon or a piping bag—I just use a spoon and let it drip naturally. Let the glaze set for about 10 minutes before serving.

Notes

Keep everything cold for flaky scones. Don’t overwork the dough. Watch the brown butter carefully to avoid burning. Let scones cool completely before glazing. For best results, spoon and level the flour.

Nutrition

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

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