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Scones are such a treat. More biscuit-like than muffins, more muffin-like than cookies, and all around delicious. I rarely meet a scone I don’t like, but these Blueberry Pumpkin Scones with Brown Butter Maple Glaze are on another level. Blueberries always work well in scones with their balance of sweetness and tartness, but layering them with the flavors of pumpkin and maple brown butter take them in an even cozier direction. These scones are delicious fresh out of the oven, as a morning treat with coffee, as a midday pick-me-up, as part of an autumn, brunch, or a late night snack. And what better way to start a crisp autumn day than with a fluffy, sweet, cozy scone.
When you think of scones, you may picture a round, dense, hockey puck-like baked good with little flavor. Unfortunately, some scones do live up to this description. However, this UK-based baked good can be so much more. A scone is a type of baked item that is leavened with baking powder and baking soda, rather than yeast. This, combined with a higher concentration of butter in the dough, makes a scone much more similar to a biscuit than a bread.
A good scone will be a little crisp on the outside, but tender, fluffy, and slightly crumbly inside. They are a classic component of a proper cream tea (often served with jam and clotted cream). And, best of all, they are very customizable. Scones can be made in almost any flavor, ranging from simple, to sweet and fruity, even to savory and cheesy. The possibilities are endless! This is why I knew a scone was the answer when I was craving a cozy autumn treat.
Some ingredients will always be included in scones, namely flour, butter, baking soda, baking powder, eggs, and salt. From there I wanted to incorporate as much flavor and moisture as I could. The addition of sour cream AND milk helps keep the scones tender and moist, while adding just a touch of tang. Pumpkin was a natural choice for these fall scones for a few reasons. First, pumpkin and fall will always be a perfect pairing. Secondly, I knew the pumpkin would also help to keep the scones from drying out while baking. The pumpkin flavor in these scones is not very strong, but the color and moisture it provides can’t be skipped.
Using maple syrup in place of traditional sugar was purely a flavor-based decision. I LOVE maple syrup and will use it any chance I can get. In these scones, it made perfect sense to use the maple for all the needed sweetness. White vinegar works almost like buttermilk in the dough, keeping it tender and flexible. And last but not least, the blueberries. A classic scone addition, I love the pop of color blueberries give and the sweet-tart flavor is a perfect balance to the sweet maple glaze.
Looking for other baked treats? Try these:
Lemon Ricotta Muffins with Vanilla Crumble
Cranberry Thyme Shortbread Cookies
Making scones is a fairly straightforward process, but there are a few keys to keep in mind. The first step is mixing some of the butter into the flour. Thoroughly mixing part of the butter evenly throughout the flour ensures the flour is fully coated. But, adding the rest of the butter second, and mixing it much less thoroughly than the first batch, allows some small pieces of butter to remain whole in the dough. This makes the final scones a much better texture. Next, fully combining the wet ingredients together before adding to the dry ingredients allows them to be mixed into the dough without overmixing. Overmixing creates scones that are tough instead of tender. Allowing the dough to rest before baking lets the gluten relax and the flour fully hydrate, again leading to a better final scone. Once the scones are in the oven, it’s easy to whip up the glaze.
The most important step of the Brown Butter Maple Glaze is carefully browning the butter, being careful to prevent burning. Then, all that’s left to do is whisk in the maple syrup, powdered sugar, and vanilla. Doing this while the butter is hot will help you achieve a nice, smooth glaze. After that, the hard part becomes waiting for the scones to cool. For any extra scones, you can store them in an airtight container at room temperature for a day or two, or in the fridge for 3-4 days. Be warned, however. Scones are best when fresh and they don’t hold up as well as some other baked goods, especially with the glaze. I recommend saving some glaze and adding it at serving time if you plan to hold the scones for longer than a day. Scones are worth enjoying while fresh!
I hope you love these Blueberry Pumpkin Scones with Brown Butter Maple Glaze as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics @fortheperfectbite or use #fortheperfectbite on Instagram.
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