Maple Pecan Scones
Deliciously rich and nutty, these Maple Pecan Scones are perfect for breakfast, brunch, or an afternoon snack, drizzled with a sweet maple glaze.
Servings: 8 scones
Calories: 250kcal
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup heavy cream
- 1/4 cup maple syrup Choose pure maple syrup for the best flavor.
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, cold and cubed Use cold butter for a flaky texture.
Additional Ingredients
- 1/2 cup chopped pecans These nuts add a toasty flavor and nice crunch.
- 1 cup powdered sugar (for glaze)
- 1 tablespoon maple syrup (for glaze)
- 2-3 tablespoons milk (for glaze)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry mixture, using a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
- Stir in the chopped pecans until evenly distributed.
Mixing
- In a separate bowl, whisk together the heavy cream, maple syrup, and vanilla extract until well combined.
- Pour the wet ingredients into the dry mixture and stir gently until just combined; avoid overmixing.
Shaping and Baking
- Transfer the dough onto a floured surface, shaping it into a circle about 1-inch (2.5 cm) thick. Cut into wedges.
- Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until they are golden brown on the tops.
Glazing
- For the glaze, mix the powdered sugar, maple syrup, and 2-3 tablespoons of milk until you achieve a smooth consistency.
- Drizzle the glaze over the warm scones and serve immediately.
Notes
For an extra touch, toast the pecans lightly for a deeper flavor. Chill scones in the refrigerator for 10-15 minutes before baking for a better rise. Customize the glaze with a pinch of cinnamon for added flavor.