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Overhead shot of freshly baked maple scones with smooth maple glaze and pecan pieces on parchment paper, showing their flaky texture.
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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!
Course Dessert
Cuisine American
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

Ingredients

  • 2 cups all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. cinnamon
  • 8 Tbsp. unsalted butter cold
  • 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 pure maple syrup
  • 2 Tbsp. butter
  • 1 1/4 cup confectioners sugar
  • 1 tsp. vanilla
  • 1/3 cup chopped pecans for garnish on top of glaze
US Customary - Metric

Instructions

  • Preheat and prep: preheat the oven to 400°F. Line a baking sheet with parchment paper or a Silicone baking mat (like a Silpat)
  • Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt and cinnamon.
    2 cups all-purpose flour, 2 1/2 tsp. baking powder, 1/2 tsp. salt, 1/4 tsp. cinnamon
    Adding ground cinnamon to a bowl of flour and dry ingredients for maple scones, then whisking everything together in a wooden mixing bowl.
  • Cut in cold butter: Add the cubed, cold butter into the dry ingredients. Using a pastry cutter, cut butter into the flour until pea-sized coarse crumbs form.
    8 Tbsp. unsalted butter
    Cubes of cold butter added to the flour mixture for maple scones, then cut in with a pastry blender until crumbly.
  • Mix wet ingredients: In a medium-sized bowl, whisk together the brown sugar, heavy cream, egg and vanilla.
    1/2 cup heavy cream, 1/4 cup brown sugar, 1 large egg, 1 tsp. vanilla extract
    Mixing the wet ingredients for maple scones — an egg, vanilla, and cream whisked together in a ceramic bowl.
  • Combine: Add the wet ingredients into the dry ingredients.
    Pouring the wet ingredients into the flour mixture and gently stirring the maple scone dough together with a spatula.
  • Shape dough: 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!)
    Forming the maple scone dough in a bowl, then shaping it into a round disc on a floured surface with hands.
  • Cut into 8 scones: Shape the scones by cutting them into 8 triangles using a bench scraper.
    Maple scone dough shaped into a round disc, then sliced into eight triangle wedges on a floured surface.
  • 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.
  • Bake: Place the scones on the prepared baking sheet and bake for 15-16 minutes or until lightly browned on top.
    Unbaked maple scone wedges arranged on a parchment-lined baking sheet, ready to be baked.
  • 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.
    1/3 cup pure maple syrup, 2 Tbsp. butter, 1 1/4 cup confectioners sugar, 1 tsp. vanilla
    Making maple glaze in a saucepan — combining butter and maple syrup, melting together, then whisking in powdered sugar until smooth.
  • Garnish: Spread glaze on top of cooled scones and garnish with chopped pecans.
    1/3 cup 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.

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