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Maple & Toasted Pecan Scones

Dough sweetened with light brown sugar and pure maple syrup, then mixed with toasted pecans, then topped with a simple maple glaze and toasted pecan bits.
Servings 12 Medium-sized Scones or 6 large scones
Prep Time 15 minutes
Cook Time 12 minutes
Bake Time for Toasting the Pecans 5 minutes

Equipment

  • 1 Large baking sheet
  • Parchment paper
  • Pastry cutter* see notes below recipe

Ingredients

Scones:

  • 2 1/4 cups flour
  • 6 tbsp. light brown sugar
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 4 oz. butter, chilled and cut into small 1/2-inch pieces. (8 tbsp. or 1 stick, or 1/2 cup)
  • 3/4 cup heavy cream (can use half and half, or milk in place of heavy cream - your choice)
  • 1 tsp. vanilla extract
  • 1 tbsp. pure maple syrup
  • 1 1/4 cups toasted pecan pieces, divided

Maple-Vanilla Icing

  • 1 cup sifted powdered sugar
  • 2 tbsp. milk
  • 1/2 tsp. vanilla extract
  • 1 tbsp. pure maple syrup

Instructions

  • 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 3/4 cup of the toasted pecans. Reserve 1/2 cup of the pecans for topping the scones after you ice them.
  • In a glass measuring cup mix cream, maple syrup, 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. Or, if you prefer larger scones, cut the circle into 6 or 8 even triangles.
  • Place scones on prepared baking sheet and bake for approximately 12-14 minutes, or until the tops begin to turn golden-brown. Remove from oven and cool completely before icing.
  • * To toast the pecans, put them in the oven or toaster oven at about 325° F 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 have many batches of nuts I have burned!!! You can buy a whole bag from Costco and toast them all at one time, while you have time to focus and then store them for later use. They are awesome in salads, topping soups, or eating all by themselves for snacking!

Make the Icing

  • While the scones are baking, it’s time to make the icing. Simply blend the sifted powered sugar with the milk, maple syrup, and vanilla using a whisk or fork. If it’s too runny, add a little more sugar, and if it’s too thick, then add more milk, a tiny bit at a time!
  • Drizzle the icing over the cooled scones with a whisk and then top with the remaining toasted pecan pieces. Reheat to serve, or serve at room temp. These scones store very well in the refrigerator or freezer, but just let the icing harden before you wrap them up to freeze.

Notes

This is the pastry cutter we love best. It has a great non-slip handle and it’s very comfortable to use. 
 
Course: Breads, Breakfast
Keyword: breakfast, breakfast scones, breakfast treats, scone recipes, toasted pecans