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.
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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.