Name: Sweet Maple Pecan Scones
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/4 cup light brown sugar; 1 tablespoon baking powder; 1 teaspoon cinnamon; 1/2 teaspoon salt; 1/2 cup unsalted butter, frozen; 1 cup toasted chopped pecans, cooled; 1 egg; 1/4 cup plus 1 tablespoon maple syrup; 1/4 cup plus 1 tablespoon heavy cream; 1/2 cup powdered sugar; 1/4 cup maple syrup

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SWEET MAPLE PECAN SCONES – These delectable glazed scones, made with maple syrup and toasted pecans, are a real breakfast treat.

HERE’S WHAT YOU NEED

All-purpose flour
Light brown sugar
Baking powder
Cinnamon
Salt
Unsalted butter
Toasted pecans
Egg
Maple syrup
Heavy cream
Powdered sugar

LET’S GET STARTED

Set the oven to 350, then prepare a baking sheet with parchment paper. I use a 1/2 sheet pan (13×18). Add the flour, brown sugar, baking powder, cinnamon, and salt to a medium-sized mixing bowl. Whisk the dry ingredients together.

Grate the frozen butter and add it to the flour mixture. I usually do this a little at a time and carefully mix with a spatula. Next, add the toasted, cooled pecans and mix to combine.

Add the egg, 1/4 cup of the maple syrup, and 1/4 cup of the heavy cream to a small mixing bowl and whisk to combine. Create a well in the flour mixture (push the flour up against the sides to leave a space in the middle), and pour the egg mixture into the well.

Carefully incorporate the dry ingredients into the wet, and gently work the dough until it’s just combined. The dough should come together without being crumbly or overly sticky. At this point you can add more flour or heavy cream as needed.

Lay the dough out on a lightly floured surface and separate it into 2 equal portions. Then, shape each portion into disk-like shapes. Each should be about 5 inches across and 1 inch thick. Be careful not to overwork the dough. It’s better for the scones to be weirdly shaped than to be dense.

Cut each of the disks into 6 wedges. Then, place the wedges onto the prepared baking sheet about 2 inches apart from each other. Whisk the remaining maple syrup and heavy cream together and spoon it over the unbaked scones.

Bake the scones for 18-20 minutes, until golden brown. Rotate the baking sheet about halfway through the bake time. The scones can cool for a few minutes while the glaze is prepared.

To prepare the glaze, whisk the maple syrup and powdered sugar together. Add more sugar or syrup as needed to achieve a consistency that’s smooth, thin enough to spread over the scones, but not too runny.

Pour the glaze over the warm scones. Once the glaze has solidified, the scones are ready to serve for breakfast.

TIPS & TRICKS

Toasting the pecans: Preheat the oven to 350 and place the chopped pecans on a baking sheet. Bake for 5-10 minutes, until the nuts begin to brown and become fragrant. Remove the pecans from the baking sheet as soon as you take them out of the oven.

Sifting flour and sugar: For lighter and fluffier scones I recommend sifting the flour and sugar before adding them to the recipe. It takes a few extra minutes, but it’s worth the effort.

For very consistent scones: I usually portion out the dough by sight. If you’re wanting scones that are very consistent in size I recommend using a food scale.

Are you a fan of pecans? Try my Soda-Glazed Pecans or Cranberry Pecan Scones.