Maple Scones with Pecans

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 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.

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!

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.

FAQ

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

the goods

Bench Scraper

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Pastry Blender

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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

Print Recipe Pin Recipe Rate

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 8 scones

Calories: 451kcal

Author: Tawnie Graham of Kroll’s Korner

Equipment

• Baking sheets

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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)

Cook ModePrevent your screen from going dark

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.
• 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!

Video

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.

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Nutrition

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

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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