Go Back

Brown Butter Maple Scones

These homemade scones are the perfect breakfast treat. Pair with a cup of tea or coffee and sit back and enjoy your morning with these delicious scones!
Course Breakfast
Cuisine American
Keyword Brown Butter Maple Scones
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 6 servings
Author I Heart Recipes



  • 1/2 cup butter
  • 2 1/2 cups all purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1/2 cup maple syrup
  • 1/2 cup buttermilk
  • 1 large egg lightly beaten
  • 1 tsp maple extract
  • coarse sugar for sprinkling


  • 1/2 cup powdered sugar
  • 1/2 tsp maple extract
  • 2 tsp milk


  • In a light-colored skillet over medium heat, cook butter until golden brown, stirring often. The butter solids will drop to the bottom of the skillet and turn dark brown. Remove from heat and pour through a fine sieve into heat-resistant bowl. Discard solids remaining in sieve. Chill brown butter until solid.
  • Heat oven to 400 F. Cover baking sheet with parchment , and dust lightly with flour.
  • In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
  • Using a pastry blender or fingertips, blend cold brown butter into dry ingredients until no lumps larger than a small pea remain.
  • In a small bowl, whisk together syrup, buttermilk, egg, and maple extract. Add to dry ingredients and stir just until blended. You should be able to see a few wisps of flour. Don’t over mix!
  • Drop dough onto prepared baking sheet. With floured (or dampened) hands, press gently, shaping dough into a 3/4-inch thick disk. Sprinkle lightly with coarse sugar.
  • Use a sharp knife to cut into 8 equal wedges. Dough will be sticky – rinse knife between cuts. Be sure to press knife straight down and lift straight up.  
  • Bake for approximately 18 minutes, until scones are light golden brown. Cool on rack for 10 minutes. Carefully separate scones.
  • Whisk together icing ingredients until smooth and drizzle over lukewarm scones.