Maple Scones with Pecans

Desserts  |  Published Sep 18, 2020  |  Updated Sep 20, 2020  |  By Tawnie

maple scones on a cooling rack

Well HELLO Maple Scones with Pecans.

These scones are a Fall delight: light and fluffy and finished with a sweet maple glaze on top.

Reasons to fall in love with Maple Scones

  • Only 9 ingredients for this simple scone recipe (and you probably have most or all these ingredients in your pantry already!)
  • Taste like fall!
  • Moist and soft inside
  • Buttery and flaky
  • Crumbly on the edges
  • Your new favorite Fall scone!
maple scones on a cooling rack

Maple Scones Ingredients

For the scones:

  • All-Purpose Flour: As the name suggests, all-purpose flour is suitable for all types of baked goods such as bread, pizza, cookies, etc. It provides the structure in baked goods.. so it’s really important!
  • Baking Powder: I love adding baking powder to most of my baked goods because it adds volume. It gives them a little lift towards the sky.
  • Salt: Adding salt adds flavor to the scones.
  • Cinnamon: Because cinnamon and Fall are a must!
  • Butter: Butter is important when making scones because it is responsible for the flakiness and crisp edges.
  • Heavy Cream: Heavy cream is a thick liquid, which is important to prevent the scones from coming out dry and flat. Sticking to heavy cream will ensure the scones taste better and look better rather than using another liquid, like milk.
  • Brown Sugar: Brown sugar will a touch of extra sweetness and flavor.
  • Egg: Will add flavor, structure, and lift to the scones.
  • Vanilla Extract: Adds flavor and sweetness. Also an essential for yummy baked goods!

Pro tip: If you can get your hands on maple extract, I recommend using it in place of vanilla extract.

maple scones with pecans with glaze on top

For the Maple Glaze:

  • Powdered sugar: Works beautifully to make icings and frostings because it dissolves so easily.
  • Butter: Just a touch is needed for the glaze
  • Maple Syrup: Essential for making the maple glaze! The maple syrup will add the actual maple flavor, which we need, want and love.
  • Vanilla extract: Adding vanilla extract will provide added sweetness and flavor.
  • Pecans: Garnishing with the pecans will add protein, flavor, and a crunchy texture.

How to make Maple Scones

  1. Preheat the oven to 400°F
  2. Mix the dry ingredients together in a mixing bowl and cut the cold butter in using a pastry blender.
  3. In medium sized bowl, whisk together the brown sugar, heavy cream, egg and vanilla.
  4. Add the wet ingredients into the flour mixture.
  5. Combine using a rubber spatula.
  6. Form the dough together, cut into 8 triangles.
  7. Bake until golden brown on top and cool. Top with glaze and enjoy!
step by step of making scones

Scone Baking Tips:

  • Use cold butter – or even frozen butter for a better rise. The colder the better.
  • When it comes to mixing, don’t over do it. Mix just until the dough comes together.
  • Using heavy cream or buttermilk (thick liquids) avoids the scones from coming out flat and flavorless.
  • Work fairly quickly with the dough so the cold ingredients stay cold.
  • Be sure to work on a lightly floured surface and you can add a little bit of flour to help form into a ball, but do not add too much.
  • Cut the butter into the scones using a pastry blender.
  • Cut the scones into squares using a bench scraper for clean cuts.


What if I don’t have heavy cream, what can I use instead?

Replace with buttermilk or sour cream.

How to make scones in advance:

Freezing scones before baking: Freeze the scone wedges on a plate or baking sheet for 1 hour.Then layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time or thaw overnight in the fridge and bake as directed.

How to freeze and store scones:

Freezing instructions after baking: Let them cool at room temperature and place in a re-sealable bag or airtight container to protect from freezer burn. Enjoy them within 3 months.
Storage instructions: Once baked and cooled, store them in the fridge for 2-3 days.

Can I make these gluten free?

While I have never personally tested this recipe using gluten free flour, you can try a 1-1 gluten free flour or an oat flour.

Can I use frozen butter?

Yes. Working with very cold butter when making scones is a crucial step so using frozen butter can be done. When the scones are baked the butter melts in the oven and creates an ultra-flaky, tender, soft maple scone.

I hope you love these maple pecan scones as much as we do!

maple scones with glaze and pecans on top

HUNGRY FOR MORE? If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or InstagramSign up for my email list, too!

Do you prefer scones or muffins?

maple scones on a cooling rack
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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!
4.89 from 9 reviews
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 scones
Calories: 451kcal



  • 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)


  • 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.
  • 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!



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.
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner


Serving: 1scone | Calories: 451kcal | Carbohydrates: 60g | Protein: 5g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 445mg | Potassium: 121mg | Fiber: 1g | Sugar: 34g | Vitamin A: 781IU | Calcium: 142mg | Iron: 2mg

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11 months ago

These turned out so well! I made these in 1 hour and my guests said they were the best scones they’d had. Light and flaky with good flavor were the comments. I think it really helped not over working the dough…I only folded it in enough to get it into a nice disk. I also brushed the top with heavy cream just to give it a softness. 5 stars!

Last edited 11 months ago by Nikki
1 year ago

Really good scone recipe. Not too sweet, not too dry. I made 16 small instead of 8 regular size.
Then I can have two 🤣

1 year ago

Wow! I just now made these for a group of ladies coming over tonight for a Bible study. They are so good! Probably best scones I’ve ever had/made. Thank you so much for sharing the recipe!

2 years ago

I can have these maple scones for breakfast every day! Absolutely love the flavor! Yum!

2 years ago

These are amazing!!! So easy to make, and totally make your house smell like fall. Delicious fall flavors.

2 years ago

Maybe it’s finally time for me to try my hands at sweet scones… because this looks amazing!!

2 years ago

Such a perfect way to kick off fall! Your scones look so beautiful. Amazing texture and flavors too!

2 years ago

On Sundays, I like to make scones for my family. We have scones, cheese and nuts for a fun dinner.
Your maple scones are going to be at our table this coming Sunday. So looking forward to it. I can already smell them.

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