Maple Pecan Scones
Flaky, buttery maple scones filled with toasted pecans and finished with a thick maple glaze — real maple syrup in the dough and the glaze for genuine flavor in every bite.
Equipment
- Small and large baking sheets
- Parchment Paper
- Pastry cutter (or fingertips)
- Bench scraper or sharp knife
- Wire cooling rack
Ingredients
Maple Pecan Scones
- 100 g pecans roughly chopped (1 cup)
- 300 g all-purpose flour 2½ cups
- 65 g light brown sugar packed (⅓ cup)
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon fine sea salt
- 113 g unsalted butter very cold and cubed (½ cup)
- 120 g cold heavy cream ½ cup
- 60 g pure maple syrup 3 tablespoons
- 1 large egg cold
- 1 teaspoon pure vanilla extract
- ½ teaspoon maple extract optional but recommended
- Heavy cream for brushing
- Turbinado sugar optional, for sprinkling
Maple Glaze
- 120 g powdered sugar 1 cup
- 30 g pure maple syrup 1½ tablespoons
- 15-30 g heavy cream or milk 1-2 tablespoons
- ¼ teaspoon maple extract optional
- Pinch of fine sea salt
For Finishing
- Finely chopped toasted pecans about 2 tablespoons
Instructions
- Preheat the oven to 350°F. Spread the chopped pecans on a small baking sheet and toast for 6-8 minutes, stirring once, until fragrant. Set aside to cool completely.100 g pecans
- Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt.300 g all-purpose flour, 65 g light brown sugar, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, ¾ teaspoon fine sea salt
- Add the cold cubed butter. Cut the butter into the flour mixture using a pastry cutter or your fingertips until the mixture contains uneven pieces of butter ranging from pea-sized to flattened flakes. Do not work the butter in completely.113 g unsalted butter
- Stir in the cooled toasted pecans.
- In a separate bowl or measuring cup, whisk together the heavy cream, maple syrup, egg, vanilla, and maple extract.120 g cold heavy cream, 60 g pure maple syrup, 1 large egg, 1 teaspoon pure vanilla extract, ½ teaspoon maple extract
- Pour the wet ingredients into the flour mixture. Fold gently with a fork or rubber spatula until a shaggy dough forms. Some dry flour may remain at the bottom of the bowl.
- Turn the dough out onto a lightly floured work surface. Gently press the dough together, then fold it over itself 2-3 times to incorporate any dry areas and create flaky layers. Do not knead.
- Shape the dough into a round approximately 7 inches wide and 1 inch thick. Cut the round into 8 equal wedges.
- Arrange the scones on the prepared baking sheet, leaving at least 2 inches between each one.
- Refrigerate the shaped scones for at least 30 minutes, or freeze them for 15 minutes, while the oven heats to 400°F.
- Brush the tops of the chilled scones lightly with heavy cream. Sprinkle with coarse sugar (like turbinado sugar) if using.Heavy cream, Turbinado sugar
- Bake for 18-22 minutes, until the scones are tall, golden brown around the edges, and set in the center.
- Let the scones cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Cool for at least 15-20 minutes before glazing.
- Whisk together the powdered sugar, maple syrup, 1 tablespoon of heavy cream, maple extract, and salt. Add additional cream a teaspoon at a time until the glaze is thick but pourable.120 g powdered sugar, 30 g pure maple syrup, 15-30 g heavy cream or milk, ¼ teaspoon maple extract, Pinch of fine sea salt
- Spoon the glaze over the cooled scones. Immediately sprinkle with finely chopped toasted pecans.Finely chopped toasted pecans
- Allow the glaze to set for 15-20 minutes before serving.
Notes
- Use real pure maple syrup rather than pancake syrup. Maple extract is optional, but it helps the maple flavor remain noticeable after baking.
- The butter, cream, and egg should remain cold until the scones go into the oven. Avoid finely blending the butter into the flour. Visible pieces of butter create flaky layers and help the scones rise.
- The dough should feel slightly dry and shaggy rather than wet or sticky. Add 1-2 teaspoons of cream only if it will not hold together.
- Chilling the shaped scones helps prevent spreading and creates a taller bakery-style shape.
- Store the scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the unglazed scones.
Nutrition
Calories: 512kcalCarbohydrates: 62gProtein: 6gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 70mgSodium: 395mgPotassium: 157mgFiber: 2gSugar: 30gVitamin A: 638IUVitamin C: 0.2mgCalcium: 142mgIron: 2mg
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