Maple Pecan Scones

These perfect homemade maple scones are sweet and buttery, filled with chopped pecans and a maple icing drizzle on top. They are super soft and flaky in the center with buttery crisp and crumbly edges on the outside.

Looking for more baked goods recipes? Try my pecan sticky buns, coffee cake bars or blueberry crumb muffins.

These maple pecan scones are a wonderful winter comfort food. You can serve them for breakfast, brunch or an afternoon snack with coffee or tea. I can never get enough of these maple scones and how soft and flaky they are!

Scones can be a love hate relationship. If you are making the right recipe, it is all love.

Once you've mastered some basic scone skills you can enjoy a variety of flavors like english scones, Irish scones and pumpkin scones.

Why You'll Love These Scones

• Fall Flavors. You will love the fall flavors featured in this recipe like brown sugar, pecans and maple syrup.
• Tender. These maple scones are beyond moist and flaky. If you've been eating dry scones, you've been doing it all wrong.
• Crumbly Edges. Just like any perfect scone these are soft in the middle and crispy crumbly on the outside edges.
• Maple Icing. The maple icing drizzle on top just completes the scones pecan flavor.

How To Make Maple Pecan Scones

Oven. Preheat your oven to 400 degrees.

Dry Ingredients. In a large bowl stir together the flour, baking powder, salt, white sugar, brown sugar and cinnamon.

Dice up the cold butter. Use your hands to work it into the dry ingredients. Once the big pieces of butter are mostly combined, use your hands and press and slide them together with some of the flour/butter mixture.

Wet Ingredients. In a small bowl whisk together the egg, heavy cream, milk and maple syrup until completely combined.

Add the wet ingredients to the dry, mix together until almost combined. The dough will look a little shaggy at this point.

Prepare the Dough. Dump the dough out on a floured countertop and continue to form it together. Flatten it slightly with your hands.

At this point you are going to flatten and fold the dough a total of 5 times.

Add some of the chopped pecans and press them in. Fold the dough over and flatten again. Repeat this 4 more times. I like to use a baking bench scraper to lift of the dough.

So you’ve added pecans every time you flatten.

Shaping the Scones. Form the dough back into a disc shape, dust the counter with flour under the dough and flatten it to 1 ½”. Use a sharp knife (dusted with flour after each cut) to make 8 scones.

Baking. Line a baking sheet with parchment paper and line up the scones so they are not touching. Bake for 22 minutes or until golden on top.

Cooling. Remove from the oven and let cool. Mix together the powdered sugar, maple syrup, vanilla extract and water.

Icing. Once the scones have cooled, drizzle with the maple glaze.

Pro Tips

• Cold Butter. For tender flaky scones you should be using cold butter. If your butter gets too warm not only will the scones not be as flaky, but they won't rise the same. The dough will be too soft and hard to manipulate.
• Folding. Folding the scone dough over 5 times is a crucial step to getting perfect layered, flaky scones. If you want those layers then you must fold your dough.
• Cutting. Use a very sharp knife to cut your scones. And after every cut, carefully dust some flour on the knife. This way the knife won't stick after each cut and you'll get precise, clean cuts.
• Baking. When you think your scones are done, bake them a minute longer. They should be beautifully golden.

Variations

• Bacon: Try adding some chopped bacon in with the pecans for a sweet and salty scones.
• Walnut: Omit the pecans for walnuts.

Storing and Freezing Instructions

• Storing: Store your baked scones in a ziploc bag or a storage container with a tight fitting lid. You can store them on the counter in your kitchen or in the fridge.
• Freezing: Put your scones in a freezer ziploc bag (two of them is even better to prevent frost) when storing in the freezer. They are best eaten within 3 months. To thaw, take a scone out of the freezer and let it come to room temperature on a plate.

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