Brown Butter Pumpkin Scones
A tender, spiced bake with cozy warmth and nutty charm
Some mornings call for something golden. Not flashy—just quietly radiant. These brown butter pumpkin scones are built for those moments: when the leaves crunch, the cocoa steams, and the house smells like cinnamon and calm.
We started with the nutty depth of brown butter, then folded in pumpkin purée and warm spices to create a scone that’s tender, cozy, and just sweet enough. They’re the kind of bake that feels like a legacy—something you’d pass down, tucked into a recipe box with a note that says “best served warm, with love.”
Serve them with maple glaze, whipped cinnamon butter, or a dollop of spiced cream cheese. Or just let them shine on their own—crumbly, golden, and full of fall.
Recipe: Brown Butter Pumpkin Scones
Yield: 8 scones Prep Time: 25 minutes Bake Time: 18–22 minutes
Ingredients
For the brown butter:
1 stick (½ cup) unsalted butter
For the scones:
2 cups all-purpose flour
¼ cup brown sugar
1 tbsp baking powder
½ tsp fine sea salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
½ cup pumpkin purée
¼ cup cold heavy cream
1 large egg
1 tsp vanilla extract
Brown butter (from above), cooled
Optional: ½ cup chopped toasted pecans or mini chocolate chips
For the maple glaze (optional):
1 cup powdered sugar
2 tbsp pure maple syrup
1–2 tbsp milk or cream
Pinch of salt
Instructions
Brown the butter: In a small saucepan over medium heat, melt the butter. Stir frequently as it foams and browns—look for golden specks and a nutty aroma. Once browned, remove from heat and cool completely.
Mix dry ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, salt, and spices.
Combine wet ingredients: In a separate bowl, whisk together pumpkin, cream, egg, vanilla, and cooled brown butter.
Form the dough: Pour wet ingredients into dry and stir gently until just combined. Fold in optional mix-ins if using. Dough will be soft and slightly sticky.
Shape and chill: Turn dough onto a floured surface and pat into a 1-inch thick circle. Cut into 8 wedges. Place on a parchment-lined baking sheet and chill for 15 minutes.
Bake: Preheat oven to 400°F. Bake scones for 18–22 minutes, until golden and set. Cool slightly before glazing.
Glaze (optional): Whisk glaze ingredients until smooth. Drizzle over warm scones.
Notes & Variations
For extra lift, chill scones for 30 minutes before baking.
Swap maple glaze for cinnamon cream cheese frosting for a brunch-worthy twist.
These freeze beautifully—reheat in a low oven and glaze fresh.