Name: Maple Pecan Scones
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/3 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cut into small pieces; 1/2 cup heavy cream; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup pecans, chopped; 2 tablespoons pure maple syrup

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These maple pecan scones are flaky, buttery, and packed with rich maple flavor. The addition of crunchy pecans makes them the perfect treat for breakfast, brunch, or an afternoon tea. I love how these scones combine the comforting sweetness of maple with the nutty crunch of pecans, making each bite a delightful experience.

Ingredients

2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cut into small pieces

1/2 cup heavy cream

1 large egg

1 teaspoon vanilla extract

1/2 cup pecans, chopped

2 tablespoons pure maple syrup

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C).

In a large bowl, combine the flour, sugar, baking powder, and salt.

Add the cold butter to the dry ingredients and use a pastry cutter or fork to mix until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.

Pour the wet ingredients into the dry mixture and stir until just combined.

Gently fold in the chopped pecans.

Turn the dough out onto a lightly floured surface and knead a few times until it comes together.

Pat the dough into a circle about 1-inch thick and cut into 8 wedges.

Place the scones on a baking sheet lined with parchment paper.

Bake for 15-18 minutes, or until golden brown.

While the scones are baking, heat the maple syrup in a small saucepan until warm.

Once the scones are done, brush the tops with warm maple syrup.

Allow the scones to cool slightly before serving.

Servings and timing

Servings: 8 scones

Prep Time: 10 minutes

Cooking Time: 18 minutes

Total Time: 28 minutes

Variations

Maple Pecan Scones with Dried Fruit: For an added burst of flavor, I sometimes add a handful of dried cranberries or raisins to the dough along with the chopped pecans.

Glazed Maple Pecan Scones: If I want an extra touch of sweetness, I drizzle a maple glaze over the scones after brushing them with warm maple syrup. To make the glaze, simply whisk powdered sugar with maple syrup and a bit of milk until smooth.

Cinnamon Maple Pecan Scones: I occasionally add 1 teaspoon of ground cinnamon to the dry ingredients for a warm spice that complements the maple and pecans beautifully.

Storage/Reheating

These maple pecan scones are best enjoyed fresh, but if I have leftovers, I store them in an airtight container at room temperature for up to 2 days. To keep them fresh longer, I freeze them for up to a month. To reheat, I pop them in the oven at 350°F (175°C) for 5-7 minutes until warm and slightly crisp on the outside.

FAQs

Can I make these scones ahead of time?

Yes, I can prepare the dough and shape it into wedges, then wrap it tightly in plastic wrap and refrigerate it for up to 24 hours before baking. This makes for an easy and quick morning treat.

Can I use a different nut besides pecans?

Definitely! If I prefer, I can substitute the pecans with walnuts, almonds, or even hazelnuts, depending on my taste preference.

Can I substitute the heavy cream with something else?

If I need a lighter option, I can substitute the heavy cream with half-and-half or even whole milk, but the scones may not be as rich and tender as when using heavy cream.

How can I make these scones gluten-free?

To make these scones gluten-free, I would swap the all-purpose flour with a gluten-free flour blend. It’s important to make sure the blend contains xanthan gum or another binding agent for the best texture.

Can I add more maple syrup to the dough?

I prefer to keep the dough on the less sweet side, but I can certainly add a bit more maple syrup (1-2 tablespoons) if I want a stronger maple flavor in the scones.

Conclusion

These maple pecan scones are the perfect balance of flaky texture, rich maple sweetness, and crunchy pecans. They’re an easy and satisfying treat for breakfast, brunch, or whenever I want something comforting with my coffee or tea. With simple ingredients and easy preparation, I can always count on these scones to be a hit.

Recipe:

Maple Pecan Scones

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Print Recipe

These Maple Pecan Scones are the perfect combination of flaky texture and rich maple sweetness, with crunchy pecans adding a nutty crunch. A delightful treat for breakfast, brunch, or afternoon tea, these scones are easy to make and always a crowd-pleaser.

Total Time: 28 minutes
Yield: 8 scones

Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, combine the flour, sugar, baking powder, and salt.
Add the cold butter to the dry ingredients and use a pastry cutter or fork to mix until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry mixture and stir until just combined.
Gently fold in the chopped pecans.
Turn the dough out onto a lightly floured surface and knead a few times until it comes together.
Pat the dough into a circle about 1-inch thick and cut into 8 wedges.
Place the scones on a baking sheet lined with parchment paper.
Bake for 15-18 minutes, or until golden brown.
While the scones are baking, heat the maple syrup in a small saucepan until warm.
Once the scones are done, brush the tops with warm maple syrup.
Allow the scones to cool slightly before serving.