Brown 1 1/4 cup butter. Set aside 1 cup of browned butter and put in the fridge until solid (Probably about an hour, maybe longer). Set aside other 1/4 cup and let chill to room temperature.
After 1 cup of browned butter has chilled until solid, remove from the fridge (You can put it in the microwave for a couple of seconds to help loosen it from its container). Cream solid browned butter and granulated sugar together.
Add eggs one at a time, mixing after each.
Add maple syrup and vanilla. Mix again until well-incorporated.
In a separate bowl, mix together flour, baking powder and salt.
Gradually add the dry ingredients to the wet until just incorporated. The mixture will be crumbly and have lumps.
Carefully lay out your dough on a clean piece of parchment paper. Shape into a rectangle that's about 1 inch thick. Place your dough in the fridge to chill for at least 30 minutes.
Preheat your oven to 375° while your dough chills.
Once the dough has chilled, remove from the fridge. Cut into 16 triangular pieces.
Line a cookie sheet with clean parchment paper. Place your cut scones on the cookie sheet leaving plenty of room for them to expand. You will probably have to bake in batches. Make sure you stick your dough back in the fridge to chill, and you let your pan cool completely between batches.
Bake your scones for 12-15 minutes. You will know they are done with the bottoms turn a light golden brown color.
Remove your scones from the oven and let them cool completely before adding browned butter maple glaze. If you see them continuing to brown on the hot pan, remove them from the pan and allow them to cool on a wire rack.
