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Maple Scones with Pecans Recipe

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4.2 from 56 reviews

These Maple Scones with Pecans are delightfully flaky and tender, featuring a perfect balance of sweet maple glaze and crunchy pecans. Made with cold butter and heavy cream, these scones bake to a golden perfection and are finished with a luscious maple glaze topped with chopped pecans for added texture and flavor. Ideal for breakfast or a cozy afternoon treat.

Ingredients

Scone Dough

  • 2 cups all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. cinnamon
  • 8 Tbsp. unsalted butter, cold and cubed
  • 1/2 cup heavy cream, cold
  • 1/4 cup brown sugar, packed
  • 1 large egg
  • 1 tsp. vanilla extract

Maple Glaze

  • 1/3 cup pure maple syrup
  • 2 Tbsp. butter
  • 1 1/4 cup confectioners sugar
  • 1 tsp. vanilla extract

Garnish

  • 1/3 cup chopped pecans

Instructions

  1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or use a silicone baking mat like Silpat to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and cinnamon until evenly combined.
  3. Cut in Cold Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs about the size of peas.
  4. Mix Wet Ingredients: In a medium bowl, whisk together the brown sugar, cold heavy cream, egg, and vanilla extract until smooth and combined.
  5. Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with dry ingredients. Stir gently using a wooden spoon or rubber spatula until the dough just starts to come together.
  6. Shape the Dough: Turn the dough out onto a lightly floured surface. Fold it gently just until incorporated to form a ball. Flatten the ball into a circle about 1 inch thick. The dough may look dry but will hold together; if sticky, add a small amount of flour cautiously.
  7. Cut into Scones: Using a bench scraper, cut the dough circle into 8 equal triangular pieces.
  8. Optional Chilling: For best results, freeze the shaped scones for 15-30 minutes to ensure they remain cold which helps produce flaky texture during baking.
  9. Bake: Arrange scones on the prepared baking sheet and bake in the preheated oven for 15-16 minutes or until the tops are lightly browned and a toothpick inserted comes out clean.
  10. Prepare the Glaze: In a small saucepan or microwave-safe bowl, melt the butter in the maple syrup. Stir in confectioners sugar and vanilla extract until smooth and glossy.
  11. Glaze and Garnish: After scones have cooled slightly, spread the maple glaze generously on top and sprinkle with chopped pecans to garnish.
  12. Serve and Store: Serve scones warm or at room temperature. They are best enjoyed the same day but can be stored in an airtight container in the refrigerator for up to 2-3 days.

Notes

  • If you do not have a pastry cutter, use two knives to cut the butter into the flour.
  • You can freeze the butter and grate it with a box cheese grater to quickly cut it into the flour.
  • Alternatively, use a food processor to pulse the butter into the flour, stopping while pea-sized bits of butter remain visible to maintain flakiness.
  • Chilling the dough or scones before baking helps ensure a better rise and flakier texture.
  • Use parchment or a silicone baking mat to prevent sticking and ease cleanup.

Find it online: https://deliciousyum.com/maple-scones-with-pecans-recipe/