Easy Brown Butter Pecan Scones with Brown Butter Maple Glaze

If you’re one of those people who doesn’t quite get what the fuss is about scones, or you’ve only had dry, unremarkable ones- this is your recipe. Here is a very simple, unfussy approach to scones that gets results! These are soft and delightfully flavorful. That title may look wordy, but these aren’t too busy: the pecans, brown butter and maple all go together like you would not believe! Go give them a shot!

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Tools & Equipment for Brown Butter Pecan Scones

• Small saucepan
• Liquid measuring cup
• Mixing bowls
• Measuring cups & spoons
• Knife
• Baking sheets
• Pastry brush
• Whisk
• Spatula or wooden spoon

Ingredients for Brown Butter Pecan Scones

For the scones:

• 8 Tbsp (1 stick, 113 g) unsalted butter
• 1 cup (252 g) heavy cream, plus extra for brushing
• 2 cups (240 g) all-purpose flour
• 1/4 cup (25 g) granulated sugar
• 1 Tablespoon baking powder
• 1/2 tsp fine sea salt
• 1/2 cup chopped pecans

For the glaze:

• 2 Tablespoons unsalted butter
• 2 Tbsp brown sugar
• 2 Tbsp maple syrup
• 2 Tbsp heavy cream
• 3/4 cup (94g) powdered sugar: if you sift it first, you will definitely be more likely to avoid lumps.

The Process: How to Make Brown Butter Pecan Scones

Make the Scones:

Brown the butter for the scones: heat it in a saucepan over medium-low heat. After it melts, it will begin to pop and crackle. After the popping stops, watch it and stir occasionally with a spatula. Brown flecks will appear at the bottom of the pan. When a lot of brown flecks have appeared, remove the pan. When in doubt, remove it earlier- you don’t want it to burn.

Set the butter aside to cool and place the heavy cream in the freezer. You will want to leave it in there for 10 minutes or so. Let the butter cool in the meantime. A lot of scone recipes use cold butter to achieve a flaky texture. In order to use brown butter, which is by nature a lot harder to have cold, this one uses cold cream instead! It works really well.

In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Set aside.

Preheat the oven to 400 degrees and line a baking sheet with parchment paper or a silicone liner.

Remove the cream from the freezer. Add the butter to the cream and whisk gently with a fork. The butter will form little globs (this is good). Add the butter and cream mixture to the flour mixture and stir together until fully combined. It will form a soft dough. Add the pecans and stir in well.

Turn the dough out onto a lightly floured surface and knead a few times, then form into a round disk about 1 inch thick. Cut the dough into 8 even triangular slices. If you want smaller scones, cut each in half again.

Bake!

Transfer each scone to the sheet pan and lightly brush the top of each with heavy cream. Bake 15-20 minutes, until the edges of the scones are lightly browned.

Make the Glaze

Brown the 2 Tbsp butter in a small saucepan. When it is just browned, add the brown sugar, maple syrup, and heavy cream to the pan. Bring to a simmer, then remove from the heat and stir in the powdered sugar. Whisk until fully combined and thickened, then drizzle on the scones. Let sit for a few minutes to allow the glaze to set, then enjoy!

How Should I Store Brown Butter Pecan Scones?

These are best fresh, but they keep well in the fridge for a few days or the freezer for a few months!

To eat from the fridge, microwave for 15 seconds or so.

To eat from the freezer, allow to partially thaw at room temp and then warm in a 350 degree oven for 5 minutes.

Extra glaze can be stored in the fridge in a tupperware. It will solidify: microwave in 10 second intervals and stir until liquidy again.

Brown Butter Pecan Scones

Carol Scheck

Pecans and maple are a classic combo, but add in brown butter? Next level. These are also really soft, and super easy!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings 8 large or 16 small scones

Ingredients

  

1x2x3x

• For the scones:
• 8 Tbsp 1 stick, 113 g unsalted butter
• 1 cup 252 g heavy cream, plus extra for brushing
• 2 cups 240 g all-purpose flour
• 1/4 cup 25 g granulated sugar
• 1 Tablespoon baking powder
• 1/2 tsp fine sea salt
• 1/2 cup chopped pecans
• For the glaze:
• 2 Tablespoons unsalted butter
• 2 Tbsp brown sugar
• 2 Tbsp maple syrup
• 2 Tbsp heavy cream
• 3/4 cup 94g powdered sugar

Instructions

 

• Brown the butter for the scones: heat it in a saucepan over medium-low heat. After it melts, it will begin to pop and crackle. After the popping stops, watch it and stir occasionally with a spatula. Brown flecks will appear at the bottom of the pan. When a lot of brown flecks have appeared, remove the pan. When in doubt, remove it earlier- you don't want it to burn.
• Set the butter aside to cool, and place the heavy cream in the freezer. You will want to leave it in there for 10 minutes or so. Let the butter cool in the meantime.
• In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
• Preheat the oven to 400 degrees and line a baking sheet with parchment paper or a silicone liner.
• Remove the cream from the freezer. Add the butter to the cream and whisk gently with a fork. The butter will form little globs (this is good).
• Add the butter and cream mixture to the flour mixture and stir together until fully combined. It will form a soft dough.
• Add the pecans and stir in well.
• Turn the dough out onto a lightly floured surface and knead a few times, then form into a round disk about 1 inch thick.
• Cut the dough into 8 even triangular slices. If you want smaller scones, cut each in half again.
• Transfer each scone to the sheet pan and lightly brush the top of each with heavy cream.
• Bake 15-20 minutes, until the edges of the scones are lightly browned.
• Make the glaze: Brown the 2 Tbsp butter in a small saucepan. When it is just browned, add the brown sugar, maple syrup, and heavy cream to the pan. Bring to a simmer, then remove from the heat and stir in the powdered sugar. Whisk until fully combined and thickened, then drizzle on the scones.
• Let sit for a few minutes to allow the glaze to set, then enjoy!

Tried this recipe?Let us know how it was!

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What Should I Make Next?

Try Rye Scones for another delicious, lightly sweet scone option!

Or if you want another brown butter breakfast treat, try Brown Butter Rhubarb Muffins.

Did you make this recipe? Let me know how it went in the comments! If you share on Instagram, please tag me @sisuhomemaker. For comments, questions, concerns, etc., I always welcome emails to carol@sisuhomemaker.com.