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overhead view of scones on a plate with glaze

Blueberry Pumpkin Scones with Brown Butter Maple Glaze

Fluffy, sweet scones are studded with tangy blueberries and drizzled with a rich, maple glaze for the perfect treat on an autumn morning.
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Prep Time 30 mins
Cook Time 45 mins
Chilling Time 1 hr
Total Time 2 hrs 15 mins
Course Bread, Breakfast, Brunch, Dessert, Snack
Cuisine American
Servings 8 scones

Equipment

  • Stand Mixer

Ingredients
  

Blueberry Pumpkin Scones

  • 3 cups all purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 1 ½ sticks salted butter, chilled
  • ½ cup sour cream
  • ½ cup 100% maple syrup
  • ¼ cup whole milk
  • 1 large egg
  • 2 tsp white vinegar
  • 6 oz. pumpkin puree
  • 1 cup blueberries

Brown Butter Maple Glaze

  • 2 tbsp salted butter
  • ¼ cup maple syrup
  • ⅓ cup powdered sugar
  • ½ tsp vanilla extract

Instructions
 

  • Using a stand mixer with a dough hook attachment, on low speed, combine the flour, baking powder, baking soda and salt.
    Dice the chilled butter. Add half the butter cubes to the flour and continue mixing until combined, about 2 minutes.
  • Add the rest of the butter cubes to the mixer and allow to mix for 30 seconds, until just combined. Remove the bowl from the mixer.
  • In a separate bowl, combine the sour cream, maple syrup, milk, egg, vinegar, pumpkin puree, and blueberries.
    Pour the wet ingredients into the flour mixture, and gently fold to combine by hand. If the dough is too wet or too dry, you can add a little flour or water to adjust, but keep im mind that the final dough should be fairly moist and sticky (not like cookie dough).
  • Wrap the dough in plastic wrap and refrigerate, at least one hour - up to overnight.
  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • Using a large spoon or ice cream scoop, scoop the chilled dough onto the parchment paper, creating about 8 evenly spaced scones.
  • Bake for 40-45 minutes, until lightly browned.
  • While the scones bake, prepare the glaze:
    Add the butter to a small saucepan over medium high heat. Allow the butter to melt and then brown, about 3 minutes. The butter will foam. Watch the browning process and pull the butter off the heat when it is golden brown but not dark brown, or it will begin to turn bitter.
    Whisk the maple syrup, powdered sugar, and vanilla into the warm butter until smooth. The glaze will stiffen somewhat as the butter cools, and you may need to rewarm it slightly for drizzling.
  • When the scones are finished baking, remove from the oven and drizzle with the glaze.
    Allow to cool for 10 minutes, and serve.
Keyword autumn, baking, Blueberry Pumpkin Scones with Brown Butter Maple Glaze, fall, thanksgiving