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maple scones on a cooling rack

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



  • 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.


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