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4.7 from 84 votes

Maple Scones with Pecans

These maple scones with pecans are a Fall delight: light and fluffy and finished with a sweet maple glaze on top. Grab your coffee and get cozy!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8 scones
Calories: 451 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. cinnamon
  • 8 Tbsp. cold, unsalted butter (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 chopped pecans (for garnish on top of glaze)

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or a Silicone baking mat (like a Silpat)
  2. In a large bowl, whisk together the flour, baking powder, salt and cinnamon.
  3. Add the cubed, cold butter into the drying ingredients. Using a pastry cutter, cut butter into the flour until pea-sized coarse crumbs form.
  4. In medium sized bowl, whisk together the brown sugar, heavy cream, egg and vanilla.
  5. Add the wet ingredients into the dry ingredients.
  6. 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!)
  7. Shape the scones by cutting them into 8 triangles using a bench scraper.
  8. 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.
  9. Place the scones on the prepared baking sheet and bake for 15-16 minutes or until lightly browned on top.
  10. 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.
  11. Spread glaze on top of cooled scones and garnish with chopped pecans.
  12. Scones are best the day of, or store in the fridge for 2-3 days. Enjoy!

Notes

  • Alternate ways to cut butter into flour:
  • If you don’t have a pastry cutter to cut the butter into the flour, you can use 2 knives to literally cut the butter into the flour.
  • You can freeze the butter and use a box cheese grater to grate the butter into the flour.
  • You can use the food processor to combine the butter into the flour, be sure to stop when there are still pea-size bits of butter visible in the bowl.

Nutrition Information

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%)

Nutrition Facts

Serving: 8scones

Amount Per Serving

Calories 451

% 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.