Maple Scones with Pecans
User Reviews
4.7
Maple Scones with Pecans
Description
Maple Scones with Pecans begin by mixing all-purpose flour with baking powder, salt, and cinnamon for a subtle warming spice. Cold, cubed butter is cut into the dry ingredients to form pea-sized crumbs, which generate a flaky texture when baked. Wet ingredients including brown sugar, heavy cream, egg, and vanilla are blended separately and then folded gently into the flour mixture to create a soft dough.
The dough is formed into a round and sliced into eight triangular scones. Optionally freezing them before baking chills the butter further, helping the scones to rise and maintain a tender crumb. After baking, a glaze made from pure maple syrup, butter, confectioners sugar, and vanilla is poured over the scones. Chopped pecans on top add crunch and a toasty flavor contrast.
These scones are ideal for breakfast or a snack, offering a balance of sweet maple notes and buttery crispness with a soft interior. Serving warm enhances the maple glaze’s flavor and texture.
The method allows alternate ways to cut the butter into the flour, including using two knives, grating frozen butter, or using a food processor carefully to keep coarse crumbs.
Ingredients
- 2 cups all-purpose flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 8 Tbsp. butter unsalted, cold, 1 stick
- 1/2 cup heavy cream cold
- 1/4 cup brown sugar packed
- 1 large egg
- 1 tsp. vanilla extract
For the glaze
- 1/3 cup maple syrup pure
- 2 Tbsp. butter
- 1 1/4 cup confectioners sugar
- 1 tsp. vanilla
- 1/3 cup pecans chopped, for garnish on top of glaze
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a Silicone baking mat (like a Silpat)
- In a large bowl, whisk together the flour, baking powder, salt and cinnamon.
- Add the cubed, cold butter into the drying ingredients. Using a pastry cutter, cut butter into the flour until pea-sized coarse crumbs form.
- In medium sized bowl, whisk together the brown sugar, heavy cream, egg and vanilla.
- Add the wet ingredients into the dry ingredients.
- Combine using a wooden spoon or rubber spatula until slightly incorporated. Turn out dough onto a lightly floured surface and fold just until combined in a ball and flatten out and form into a circle. Dough may appear dry, but will form together. If dough is sticky, use flour as needed (but not too much!)
- Shape the scones by cutting them into 8 triangles using a bench scraper.
- Optional but recommended: freeze the scones for 15-30 minutes, especially if you feel the dough got warm while you were working with it. Cold dough = best scones.
- Place the scones on the prepared baking sheet and bake for 15-16 minutes or until lightly browned on top.
- Make the glaze: melt the butter in the maple syrup, either in the microwave or on the stove in a small saucepan. Add in the powdered sugar and vanilla extract, mix until smooth.
- Spread glaze on top of cooled scones and garnish with chopped pecans.
- Scones are best the day of, or store in the fridge for 2-3 days. Enjoy!
Notes
- If you don’t have a pastry cutter, use two knives to cut cold butter into flour until pea-sized pieces form.
- Freezing butter and grating it into the flour is an alternative for even distribution without melting butter.
- A food processor may be used, but stop mixing while pea-sized butter pieces remain for flaky texture.
- Chilling scones before baking improves shape and crumb texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8scones
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 451kcal | 23% |
| Carbohydrates | 60g | 20% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 44mg | 15% |
| Sodium | 445mg | 19% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 781IU | 16% |
| Calcium | 142mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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