Fall is in the air! And what better way to welcome it than with these delicious maple glaze scones with pecans! These scones are baked to perfection with a golden brown exterior, a light and soft interior and drizzled with a sweet maple glaze and pecan toppings. It’s fall-mazing! Be sure to watch the recipe video too!
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.
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!
1/3cupchopped 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.
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