Maple Pecan Scones
User Reviews
5.0
18 reviews
Excellent
Maple Pecan Scones
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These are a must try treat! Tender, buttery scones are filled with oats and pecans and finished with a sweet maple glaze. Perfect for a weekend breakfast or brunch party.
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Ingredients
Scone
- 10 Tbsp unsalted butter, frozen for 30 minutes
- 3/4 cup (75g) quick oats
- 1 3/4 cups (248g) all-purpose flour
- 1/4 cup (55g) packed light-brown sugar
- 1/4 cup (55g) granulated sugar
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup (105g) chopped Fishers pecans, divided
- 1/2 cup + 1 Tbsp (150ml) heavy cream, divided
- 1 large egg
- 1 tsp maple extract
- 3/4 tsp vanilla extract
Glaze
- 1 cup (130g) powdered sugar
- 1 Tbsp heavy cream, then more as needed
- 1 Tbsp milk
- 1 1/2 tsp maple extract, or more to taste
Instructions
- For the scones: Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone liner. In a food processor, pulse oats until ground into a flour, about 1 - 2 minutes.
- Pour oats into a large mixing bowl along with flour, brown sugar, granulated sugar, baking powder, baking soda and salt. Whisk well to combine while breaking up clumps of brown sugar.
- In a small mixing bowl whisk together 1/2 cup of the heavy cream, the egg, maple extract and vanilla extract. Grate butter on the small holes of a box grater and add to flour mixture (use a butter knife to scrape any excess from grater).
- Cut butter into flour mixture using a pastry cutter or fork until it resembles a coarse meal. Stir in 2/3 cup of the pecans.
- Pour cream mixture into flour mixture and toss with a rubber spatula until evenly moistened and it starts to come together in large clumps, then gently knead mixture in bowl by hand several times until it comes together.
- Pour into a lightly floured surface and gently pat and shape into a 8 1/2-inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet and brush tops with remaining 1 Tbsp heavy cream.
- Bake in preheated oven until golden, about 13 - 15 minutes.
- Cool on a wire rack slightly then spoon and spread glaze over scones and sprinkle with remaining 1/3 cup pecans. Allow glaze to set at room temperature, store in an airtight container once cool.
- For the glaze: Whisk together all glaze ingredients in a small mixing until well combined. Thin with additional cream as needed, 1 tsp at a time.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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