Maple & Toasted Pecan Scones

Fan-favorite flavor profile: (try to say that 10 times!) toasted pecans and pure maple syrup! Mix it all up in a beautiful scone, glaze with maple syrup icing and you have a breakfast hit! Toasting nuts not only makes them crunchier and enhances the flavor, but the aroma is heavenly! Always toast the nuts!!!

Maple & Toasted Pecan Scones

Scones are such a treat and we love them with a bit of a shortbread texture, so they are nice and crispy on the edges, but soft in the middle. Because we practically run a bed and breakfast for friends and family at our Idaho cabin during the summer, these scones usually greet each group of guests at least one morning during their stay.   

Maple-Toasted Pecan Scones

The basic recipe for our scones is the same, but we change up the kind of nuts and flavorings to keep things interesting. This version calls for toasted pecans and pure maple syrup – a killer combo, but we also make almond, huckleberry, and currant scones all from the same basic dough!  Let your imagination be your guide when it comes to scones. Also, as a bonus, scones are super simple to make and they store well in both the refrigerator and the freezer. 
We love these scones at room temperature, but they are also delicious when re-heated just to warm because the icing is nice and warm and soft and gooey and delicious!
Servings 12 Medium-sized Scones
Prep Time 15 mins



  • 2 1/2 cups flour
  • 6 tablespoons light brown sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 stick butter (4 oz.) cold and cut into small 1/2-inch cube pieces
  • 3/4 heavy cream half and half, or milk (your choice)
  • 1 teaspoon vanilla extract
  • 1 cup pecan pieces toasted (reserve 1/4 cup for garnishing the tops of the scones after icing)*


  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoons milk


  • Preheat oven to 425⁰. Prepare a baking sheet with cooking spray or parchment paper.
  • In a large bowl, mix flour, brown sugar, baking powder, and salt. With a pastry cutter, or your fingertips, cut butter into flour mixture until well blended and butter is reduced to tiny pea-size pieces. Stir toasted pecans into the flour mixture.
  • In a glass measuring cup mix cream and vanilla extract. With a large fork or spoon, stir cream into the flour-butter mixture. Blend well. Form into a ball, and on a floured cutting board, press the ball into a flat circle with your hands. The circle should be about 10-inches in diameter and roughly one-inch thick.
  • Using a long knife, cut the dough into 12 even triangles and place them on the prepared baking sheet.
  • Bake for approximately 10-12 minutes, or until tops begin to turn golden-brown. Remove from oven and cool completely.

*To toast the pecans, put them in the oven or toaster oven at about 325 ⁰F for approximately 5-7 minutes, or just until fragrant and beginning to look slightly browned. Be sure to set a timer and keep your eye on them, because the timing from perfect to burned is very short! I cannot tell you how many batches of nuts I have burned!!! My mom usually gets her Costco bag of pecans, and toasts the whole bag at once so they’re ready for anything: baking, salads, topping soups, eating all by themselves! Okay, you might want to toast some extra pecans to have on hand for snacking!

    Make the Icing

    • Meanwhile, make the icing by mixing the powdered sugar, vanilla, and maple syrup in a small bowl. If the icing is too thick to drizzle over the scones, simply add another spoonful of maple syrup or milk to get the right consistency for drizzling the icing with a spoon. And, don’t worry, if you accidentally add too much liquid, don’t fret … just add a little more powdered sugar! Everything will be A-okay!

    Icing the Scones

    • When the scones have cooled, begin to ice them by dipping a spoon into the icing and running it back and forth across the entire top of each scone.
    • Sprinkle the reserved toasted pecans over the icing while it is still moist, so the pecans will stick!


    • These can be made ahead and refrigerated or frozen. Serve at room temperature, or warm in a low temp oven for 5-8 minutes, just until heated through.
    Cutting the dough into individual scones
    Finishing baked scones with pure maple syrup icing.
    Maple & Toasted Pecan Scones

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