Few aromas can match the cozy sweetness that fills the kitchen when baking maple pecan scones. The nutty richness of toasted pecans pairs beautifully with maple syrup, creating a comforting breakfast pastry that feels indulgent yet effortless. These scones are tender, slightly crumbly, and packed with flavor that deepens as they cool.

To begin with, I first made these maple pecan scones on a snowy weekend morning, looking for something warm to enjoy with coffee. Since then, they’ve become a cozy tradition and a year-round favorite. Moreover, they freeze beautifully, which means I can bake a double batch and save some for later. As a result, I always have a sweet, nutty treat ready for busy mornings. In fact, the smell of maple and pecans alone is enough to make the whole house feel warm.

For my family, these scones are part of our comfort routine. Meanwhile, cold mornings turn bright as we wrap ourselves in blankets and sip hot drinks while they bake. Because of that, each bite brings back happy memories—crisp on the outside, soft inside, and covered with a silky maple glaze. Furthermore, even guests who say they don’t usually like scones end up asking for seconds. In the end, this recipe proves that simple moments, shared with love, create the sweetest memories. Ultimately, maple pecan scones remind us that comfort can be baked right at home.

Why this Maple Pecan Scones recipe works

• The combination of butter, cream, and real maple syrup promises a buttery crumb and deep caramelized sweetness.
• Chopped toasted pecans add crunch and toasty aroma, balancing the maple’s sweetness.
• It’s a versatile bake—perfect for brunches, afternoon tea, or holiday gifting.

Ingredients

• All-purpose flour (250 g / 8.8 oz): Provides structure and light texture.
• Cold unsalted butter (115 g / 4 oz): Adds richness and flaky layers.
• Brown sugar (50 g / 1.75 oz): Sweetens and deepens the flavor with molasses notes.
• Baking powder (10 g / 0.35 oz): Gives lift and tenderness.
• Salt (2 g / 0.07 oz): Enhances sweetness and balance.
• Toasted pecans, chopped (100 g / 3.5 oz): Add crunch and warmth.
• Heavy cream (120 ml / 4 fl oz): Binds dough and gives moist texture.
• Pure maple syrup (60 ml / 2 fl oz): Sweetens naturally and adds signature flavor.
• Egg (50 g / 1.75 oz): Adds richness and helps with structure.
• Vanilla extract (5 ml / 0.17 fl oz): Rounds out the taste.
• Optional glaze: 100 g (3.5 oz) powdered sugar + 30 ml (1 fl oz) maple syrup, whisked until smooth.

How to make perfect maple pecan scones

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. Combine flour, baking powder, salt, and brown sugar in a large bowl.
3. Cut in the cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
4. Stir in chopped pecans.
5. In a separate bowl, whisk cream, maple syrup, egg, and vanilla until blended.
6. Pour wet mixture into dry ingredients, stirring gently just until combined.
7. Turn the dough onto a floured surface; shape it into a circle about 2.5 cm thick.
8. Cut into 8 wedges and place them on the prepared sheet, leaving space between pieces.
9. Brush tops with a little cream for shine.
10. Bake for 16–18 minutes, until golden brown at the edges and firm to touch.
11. Cool slightly, then drizzle with maple glaze if desired.

Chef’s Notes & Tips

• If you’re out of heavy cream, substitute half-and-half to keep them tender yet light.
• For a gluten-free version, use a 1:1 baking blend, adding an extra tablespoon of cream if needed.
• To freeze, bake and cool completely, then wrap each maple pecan scone individually and store up to two months; reheat at 170°C (340°F) for 8 minutes.

Conclusion

Whether you serve them fresh from the oven or toasted the next day, these maple pecan scones embody simple luxury. Their buttery aroma and balanced sweetness make them ideal for cozy mornings or afternoon tea. Try the recipe, share your version, or explore more comfort-bake ideas at Long Bake the Queen. For further baking science on scones, check resources from King Arthur Baking. Finally, bookmark this recipe for every time you crave that maple-infused treat.

FAQ

maple pecan scones

Few aromas can match the cozy sweetness that fills the kitchen when baking maple pecan scones. The nutty richness of toasted pecans pairs beautifully with maple syrup, creating a comforting breakfast pastry that feels indulgent yet effortless.

Print Pin Rate

Course: Breakfast, Brunch, Dessert, Fall Recipes, Scones

Cuisine: American, British

Keyword: brunch scones, cozy baked goods, fall baking, maple pecan scones, maple syrup pastries, pecan breakfast treats

Prep Time: 15 minutes minutes

Cook Time: 16 minutes minutes

Cooling & Glazing Time: 10 minutes minutes

Total Time: 41 minutes minutes

Servings: 8 people

Ingredients

• All-purpose flour 250 g / 8.8 oz: Provides structure and light texture.
• Cold unsalted butter 115 g / 4 oz: Adds richness and flaky layers.
• Brown sugar 50 g / 1.75 oz: Sweetens and deepens the flavor with molasses notes.
• Baking powder 10 g / 0.35 oz: Gives lift and tenderness.
• Salt 2 g / 0.07 oz: Enhances sweetness and balance.
• Toasted pecans chopped (100 g / 3.5 oz): Add crunch and warmth.
• Heavy cream 120 ml / 4 fl oz: Binds dough and gives moist texture.
• Pure maple syrup 60 ml / 2 fl oz: Sweetens naturally and adds signature flavor.
• Egg 50 g / 1.75 oz: Adds richness and helps with structure.
• Vanilla extract 5 ml / 0.17 fl oz: Rounds out the taste.
• Optional glaze: 100 g 3.5 oz powdered sugar + 30 ml (1 fl oz) maple syrup, whisked until smooth.
• Perfect maple pecan scones.

Instructions

• Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
• Combine flour, baking powder, salt, and brown sugar in a large bowl.
• Cut in the cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
• Stir in chopped pecans.
• In a separate bowl, whisk cream, maple syrup, egg, and vanilla until blended.
• Pour wet mixture into dry ingredients, stirring gently just until combined.
• Turn the dough onto a floured surface; shape it into a circle about 2.5 cm thick.
• Cut into 8 wedges and place them on the prepared sheet, leaving space between pieces.
• Brush tops with a little cream for shine.
• Bake for 16–18 minutes, until golden brown at the edges and firm to touch.
• Cool slightly, then drizzle with maple glaze if desired.

Notes

If you’re out of heavy cream, substitute half-and-half to keep them tender yet light.

For a gluten-free version, use a 1:1 baking blend, adding an extra tablespoon of cream if needed.

To freeze, bake and cool completely, then wrap each maple pecan scone individually and store up to two months; reheat at 170°C (340°F) for 8 minutes.

Enjoy maple pecan scones freshly baked with a warm beverage.