Golden and flaky Maple Pecan Scones are buttery soft and full of nutty flavor from toasted pecans and real maple syrup. They are melt in your mouth delicious and ridiculously easy to make!
Don’t underestimate the scone! You may think of them prepackaged in plastic wrap and always a little disappointing, but I promise you these homemade scones are nothing like that! They are tender and flaky and not at all dry. They are perfect for any breakfast or tea party and look gorgeous on a platter along with Apple Danish, a beautiful Strawberry Galette, and this irresistible Coffee Cake.
Maple Pecan Scone
Let’s talk about these maple pecan scones! They are hands down the best scone I have ever had. Don’t get me wrong, I love a good peach scone or cranberry scone, but I think this one takes the cake. It is SO buttery and flaky, with just enough sweetness from real maple syrup. The glaze on top is heavenly and you better believe I will be putting it on my other pastries (like these coffee cake muffins!).
The best part is, you do NOT have to be a skilled baker to get this recipe perfect. In fact, it’s so easy it’s a perfect recipe for kids to join in on the fun. The key is to not overmix the dough, but other than that you have a simple and straightforward dough to make with a quick and easy glaze to drizzle on top. There is so much to love about these treats, especially that real maple flavor.
You are going to love these maple pecan scones because you probably already have most of what you need in your pantry! I do add heavy cream to the dough because it makes it so smooth and moist. You can find the exact measurements below in the recipe card.
Best Maple Pecan Scone
- All-Purpose Flour: This is simply the easiest flour to work with.
- Brown Sugar: Brown sugar is the perfect sweetener because it has a real depth of flavor that granulated sugar doesn’t have.
- Baking Powder: Baking powder will help the scones to rise just enough so they are light and soft.
- Salt: A little salt help to balance out all of the sweetness.
- Butter: I use unsalted butter so I can control the salt content in the dough. We are making a flaky dough so you will want cold butter.
- Chopped Pecans: Chop your pecans or buy them pre-chopped. Make sure they are small enough so that they are the perfect size for a bite but not too small that you don’t know they are there.
- Heavy Cream: Heavy cream is my secret ingredient in these scones, it makes the dough so soft and moist.
- Real Maple Syrup: Real maple syrup is the key to the maple flavor in these scones. I have never tried maple extract so I don’t know how that would taste.
- Egg: I always use large grade A eggs in my recipes.
- Vanilla Extract: Vanilla extract helps to round out all of the other flavors and really makes the maple flavor shine.
- Powdered Sugar: Powdered sugar is the perfect choice for a glaze because is mixes up so silky and shiny, and has great flavor.
- Real Maple Syrup: This is the liquid for the glaze. You can add more maple syrup until your glaze is the right consistency.
- Salt: Because both maple syrup and powdered sugar are sweet, you will want to add a little salt to balance everything out.
Maple Pecan Scone Recipe
This maple pecan scone dough is so easy to whip up, it takes about 20 minutes to get it ready for the oven. Not to mention how fun it is to make! I like to have my kids join in on the fun, and this one was a recipe that the whole family enjoyed making and eating.
- Prep: Preheat oven to 375 degrees Fahrenheit, line a baking sheet with parchment paper and set aside.
- Whisk Dry Ingredients: In a large bowl, whisk together your flour, brown sugar, baking powder, and salt.
- Grate Butter: Use a cheese grater to grate your cold butter into the dry ingredients, use your hands to lightly mix the butter into the dry ingredients. Add in your pecans and toss lightly to mix.
- Mix and Shape: In a medium bowl, combine the cream, egg, maple syrup and vanilla extract. Pour over the butter and dry ingredients and stir to combine. Trying to work the dough as little as possible, turn out onto a lightly floured surface and work into a ball. Flatten into an 8-9 inch disc and use a sharp knife to cut into 6-8 equal pieces
- Bake: Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one. Bake for 25-28 minutes, or until nice and golden brown. Allow to cool for at least 5-10 minutes before drizzling the icing over the top.
- Make Glaze and Top: For the glaze, in a small bowl whisk together the powdered sugar, maple syrup, and salt. If you need to thicken the glaze add a few tablespoons of powdered sugar, if it’s too thick, add 1 tablespoon of additional maple syrup.
Tips for Making the Perfect Maple Pecan Scones
I love making homemade scones, and these maple pecan scones are a real treat to make and eat. You can change the recipe however you want until it’s perfect for you. Here are a few tips for making the perfect maple pecan scones.
- Toast Pecans: I think toasted pecans have so much more flavor! If you want to toast your pecans first, you can put your chopped pecans in a medium frying pan. Warm over medium heat for 2-5 minutes until browned and fragrant.
- Add Candied Pecans: If you want to sweeten these scones further, you can substitute the pecans for candied pecans. They are a nice little surprise inside of the scone and add great flavor.
- Dont Overwork: Don’t overwork this dough or it will bake hard and chewy, instead of being flaky and soft. This is really the key to the perfect scone!
- Use Cold Butter: Everyone who loves a flaky pastry will tell you the key is cold butter and keeping it cold. You need all of the ingredients to come together, but you want to work the dough as little as possible with your hands. Your hands are hot and will melt the butter.
Scones are the perfect treat for a holiday or any day. They are definitely best eaten fresh out of the oven. If you do have a few leftovers here is how to store them.
- On the Counter: You can store your leftover scones in an airtight container for up to 5 days on the counter. They will continue to dry out the longer they sit out, so I would eat them up before then!