Maple Pecan Scones (recipe With Video) Recipe

I’m sharing my Maple Pecan Scones recipe with a simple, surprising trick that keeps the pecans evenly distributed and finishes them with a glossy maple glaze.

I kept chasing the perfect fall scone and after a few flops I landed on this Maple Pecan Scones version that surprised me. Using simple all-purpose flour and studding each wedge with toasted pecans gives a light crumb and little bursts of toasty crunch.

The maple glaze seals it and makes it feel indulgent but not overdone. If you like Maple Scones Pioneer Woman style sweets this will wink at that but go its own way.

Watch the video, you might spot a small trick I almost forgot to use and it really helps.

Ingredients

• All purpose flour Soft, starchy base gives structure and carbs, little fiber, mild taste.
• Unsalted butter Cold cubed butter creates flaky layers, adds richness and fat, very tasty.
• Toasted pecans Add crunch, healthy fats, some protein and fiber, warm nutty sweetness.
• Pure maple syrup Gives caramel like sweetness, natural sugars, tiny minerals, still quite sugary.
• Heavy cream or buttermilk Cream adds richness and fat, buttermilk adds tang and helps tenderize.
• Large egg Binds dough, adds protein and moisture, helps with golden color and structure.
• Powdered sugar For glaze, makes smooth sweetness, mostly simple carbs, melts into a shiny coating.

Ingredient Quantities

• 2 cups all-purpose flour (about 250 g)
• 1/3 cup granulated sugar (about 65 g)
• 1 tablespoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon
• 6 tablespoons (85 g) cold unsalted butter, cut into small cubes
• 1/2 cup chopped pecans, toasted
• 1 large egg
• 2/3 cup heavy cream or buttermilk (about 160 ml)
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 3/4 cup powdered sugar (about 90 g) for the glaze
• 2 tablespoons pure maple syrup for the glaze
• 1 to 2 tablespoons milk or heavy cream to thin the glaze

How to Make this

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment. If your pecans arent already toasted spread them on the sheet and toast 5 to 7 minutes until fragrant, let cool then chop.

2. In a large bowl whisk together 2 cups all purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon fine sea salt and 1/2 teaspoon ground cinnamon.

3. Add 6 tablespoons cold unsalted butter, cut into small cubes. Use a pastry cutter, two forks, or your fingertips to cut the butter into the dry mix until the pieces are about pea sized, some bigger bits are ok for flakiness.

4. Stir in the 1/2 cup chopped toasted pecans so theyre evenly distributed through the flour mixture.

5. In a separate bowl whisk 1 large egg with 2/3 cup cold heavy cream or buttermilk, 2 tablespoons pure maple syrup and 1 teaspoon vanilla extract. Pour this into the dry ingredients and gently fold until a shaggy sticky dough forms, stop when it just comes together, dont overmix. If the dough seems too dry add a splash more cream.

6. Turn the dough onto a lightly floured surface, pat it together gently and shape into a round about 1 inch thick and roughly 8 to 9 inches across. You can fold it over 2 times for layers but keep it gentle.

7. Cut the round into 8 wedges or use a biscuit cutter, transfer the scones to the prepared sheet leaving room between them. Brush the tops lightly with a little extra cream for color if you want. Chill 10 minutes for a flakier rise or bake right away.

8. Bake 15 to 18 minutes until the tops are golden and the scones are set. Remove to a wire rack and cool for 5 to 10 minutes.

9. While they cool make the glaze: whisk 3/4 cup powdered sugar with 2 tablespoons pure maple syrup and 1 to 2 tablespoons milk or heavy cream until smooth and drizzleable. Add the liquid slowly so you get the consistency you want.

10. Drizzle the maple glaze over warm scones and sprinkle extra chopped pecans if you like. Serve warm with coffee. Store airtight up to 2 days, reheat briefly in a low oven or microwave for 10 to 15 seconds.

Equipment Needed

1. Oven (preheat to 400°F)
2. Rimmed baking sheet and parchment paper
3. Mixing bowls, at least one large and one medium
4. Whisk
5. Pastry cutter or two forks (or your fingertips)
6. Measuring cups and spoons
7. Bench scraper or a sharp knife for shaping and cutting wedges
8. Wire cooling rack
9. Pastry brush and a small bowl + spoon for the glaze

FAQ

Maple Pecan Scones (recipe With Video) Recipe Substitutions and Variations

• Flour: swap in whole wheat pastry flour 1:1 for a slightly nuttier, heartier scone; or use a gluten free 1-to-1 flour blend that contains xanthan gum, you may need a tbsp or two more liquid if the dough seems dry.
• Butter: use cold solid coconut oil or vegan stick butter in the same amount (6 tbsp), cut into cubes, it gives good flake but might add a faint coconut note; shortening also works for extra flakiness.
• Heavy cream or buttermilk: make “buttermilk” by adding 1 tbsp lemon juice or white vinegar to 2/3 cup milk and let sit 5 minutes, or thin plain yogurt with milk (equal parts) to match texture, scones will be a bit less rich though.
• Pecans: swap with chopped walnuts or toasted almonds for similar texture and flavor; for a nut-free option use toasted pumpkin seeds or extra dried fruit like cranberries.

Pro Tips

– Keep everything cold, seriously. Cold butter in pea sized bits gives flaky pockets, and chilling the shaped dough 10 to 20 minutes before baking helps it rise better. If you want to move faster, grate frozen butter instead of cutting it, just dont overwork the dough.

– Toast the pecans ahead of time and let them cool completely, then chop into mixed sizes so you get some crunchy bits and some buttery bits inside. Save a few big pieces for the tops so they look homemade and taste extra toasty.

– Dont overmix the wet and dry: fold only until the dough barely holds together. If it still looks crumbly, add a splash more cream rather than kneading—too much handling makes tough scones. Also when cutting or splitting, press straight down instead of twisting the cutter so the edges stay sharp and rise evenly.

– Make the glaze to the consistency you want by adding milk a little at a time, and drizzle it over warm scones so it sets nicely. For storing, freeze unbaked wedges on a tray then bag them; bake from frozen adding a few extra minutes, or revive baked scones in a low oven instead of the microwave so they dont get rubbery.