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Maple Pecan Scones Recipe
If you love cozy fall breakfasts, this Maple Pecan Scones Recipe gives you everything: tender, buttery layers, crunchy pecans, and a warm maple glaze that tastes like a hug in pastry form.
What Makes This Maple Pecan Scones Recipe So Special?
These maple pecan scones are my idea of a perfect cool-weather bake: crisp on the outside, soft and flaky in the middle, with little pockets of buttery pecan crunch and a glossy maple glaze that seeps into every crack.
They’re a bakery-style scone you can absolutely pull off at home, no fancy equipment, no pastry degree required. I make these for Sunday brunch, Christmas morning, and honestly, any random Tuesday when I need a pick-me-up. If you enjoy maple nut pastries at your favorite coffee shop, this homemade maple scones recipe will feel familiar—just cozier, fresher, and kinder on your wallet.
A quick mom-and-grandma note from me: these scones also travel well. I’ve wrapped them in wax paper and sent them off with my kids to college, to neighbors who needed a little love, and to church potlucks. There’s something about a pecan maple breakfast that makes people linger a little longer at the table, talking and sipping coffee. And that, to me, is the real win.
Why You’ll Love This Maple Pecan Scones Recipe
- Big bakery flavor at home – You get those tall, tender maple scones without paying coffee-shop prices.
- Perfect for fall and holidays – Maple syrup baking fills your kitchen with that cozy, “someone’s home” smell.
- Crispy edges, tender center – The cream and butter create a soft crumb while the high oven temperature gives you a golden crust.
- Loaded with pecans – Buttery pecan scones with a crunchy pecan topping in every bite.
- Maple glaze that actually tastes like maple – No faint flavor here; real maple syrup is the star.
- Freezer-friendly – You can freeze the unbaked wedges and bake fresh scones whenever you want.
- Simple ingredients – Mostly pantry staples, plus real maple syrup and pecans.
- Flexible for different diets – Easy tweaks for gluten-free, lighter cream, or less sugar.
- Great for entertaining – An impressive yet approachable brunch scones recipe for guests.
- Kid and grown-up approved – Sweet, but not cloying, so it works as a fall breakfast recipe or a maple pecan dessert.
Ingredients for Bakery-Style Maple Pecan Scones
You don’t need anything fancy, but a few small choices—like cold butter and real maple syrup—make a big difference in these pecan-studded scones.
For the scones
- 2 1/2 cups (300 g) all-purpose flour
- Use a good quality unbleached flour for a tender crumb.
- 1/3 cup (65 g) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp fine sea salt (or 1 tsp kosher salt)
- 1/2 cup (1 stick / 113 g) cold unsalted butter, cut into small cubes
- Butter should be fridge-cold; I sometimes even chill it in the freezer for 5–10 minutes.
- 3/4 cup (90 g) chopped pecans, lightly toasted
- Toast in a dry skillet over medium-low heat for 4–5 minutes until fragrant; cool before adding.
- 2 large eggs, cold
- 1/2 cup (120 ml) cold heavy cream (or cold half-and-half for a slightly lighter scone)
- 1/4 cup (60 ml) pure maple syrup (Grade A, amber or dark, for deeper flavor)
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp maple extract (optional, but wonderful for a stronger maple note)
For the crunchy pecan topping
- 1/4 cup (30 g) chopped pecans
- 1 tbsp granulated sugar or light brown sugar
- 1 tbsp cold heavy cream or milk (for brushing the tops)
For the maple glaze
- 1 1/4 cups (140 g) powdered sugar, sifted
- 3 tbsp pure maple syrup
- 1–2 tbsp milk or cream, as needed for thinning
- 1/2 tsp vanilla extract
- Pinch of fine sea salt (this keeps the maple glaze from tasting too sweet and flat)
Ingredient Substitutions & Tips
- Flour: A 1:1 gluten-free baking blend can work; choose one with xanthan gum for better structure.
- Butter: If you only have salted butter, reduce the added salt slightly.
- Cream: Whole milk Greek yogurt can stand in for half of the cream for a little extra tang and protein.
- Maple syrup: Use real maple syrup, not pancake syrup. The flavor difference is huge in maple glazed scones.
- Pecans: Walnuts can be used, but pecans give a sweeter, buttery crunch that pairs better with maple.
Directions: How to Make Tender Maple Pecan Scones
You know what? Scones feel fancy, but this whole process is very manageable. The keys are cold ingredients, gentle mixing, and a hot oven.
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Prep your pan and oven
Line a baking sheet with parchment paper or a silicone baking mat. Preheat your oven to 400°F (200°C). A nice hot oven helps set those buttery layers and gives you that bakery-style rise. -
Whisk the dry ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure everything looks evenly combined—no streaks of baking powder left on top. -
Cut in the cold butter
Add the cold butter cubes to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until you see pea-sized bits and a few slightly larger pieces.- You want visible bits of butter; those melt and create steam, which makes your maple nut pastries wonderfully flaky.
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Stir in the pecans
Add the chopped, cooled toasted pecans and toss gently to distribute them through the flour-butter mixture. This helps keep them from sinking and gives you pecan pieces in every bite. -
Mix the wet ingredients
In a separate medium bowl, whisk together the eggs, heavy cream, maple syrup, vanilla, and maple extract (if using) until smooth. The mixture should look like a slightly thick custard base. -
Bring the dough together
Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, fold gently until the dough starts to come together and most of the flour is moistened.- The dough will look shaggy and a bit sticky—that’s good. Avoid overmixing here, or your scones will turn out tough instead of tender maple scones.
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Knead lightly and shape
Turn the dough out onto a lightly floured surface. With floured hands, gently knead 5–8 times, just until it holds together.
Pat into a round disc about 7–8 inches across and about 1 inch thick. Use a bench scraper or a large knife to cut the disc into 8 equal wedges (like a pizza). -
Chill the scones before baking
Transfer the wedges to your prepared baking sheet, spacing them apart. Place the whole tray in the fridge for 15–20 minutes (or the freezer for about 10 minutes).- This quick chill helps the butter firm back up, which leads to tall, well-shaped bakery style scones and helps prevent spreading.
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Add the crunchy topping
In a small bowl, stir together the 1/4 cup chopped pecans and the sugar. Brush the tops of the chilled scones lightly with cream or milk, then sprinkle the pecan-sugar mixture over each scone, pressing gently so it sticks. -
Bake until golden
Bake the scones at 400°F (200°C) for 16–20 minutes, or until the tops are golden brown and the edges look set.- The centers should feel firm but still slightly soft when gently pressed. Every oven is a bit different, so start checking at 16 minutes.
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Cool before glazing
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes. Then transfer to a wire rack and cool for another 15–20 minutes.- If you glaze them while they’re piping hot, the maple glaze will slide right off; slightly warm is perfect.
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Make the maple glaze
In a medium bowl, whisk together the powdered sugar, maple syrup, vanilla, salt, and 1 tablespoon of milk or cream. Add more milk, a teaspoon at a time, until you have a thick but pourable glaze.- You want it to drip slowly off the whisk in ribbons, not run like water.
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Glaze the scones
Drizzle the glaze over the mostly cooled scones using a spoon or small measuring cup. You can do a zig-zag pattern or a slow pour down the center for a coffee-shop look. Let the glaze set for 10–15 minutes before serving.
Now breathe in that maple-pecan aroma and try not to eat one straight off the rack.
Servings & Timing for Maple Pecan Scones
- Yield: 8 large scones
- Prep Time: 20 minutes
- Chill Time: 15–20 minutes
- Bake Time: 16–20 minutes
- Total Time: About 55–60 minutes
If you have kids or grandkids wandering through the kitchen, expect that “yield” to shrink mysteriously by one. It happens here all the time.
Tasty Variations to Try
Once you’ve made this Maple Pecan Scones Recipe once, it’s fun to play a little. Here are some simple twists that keep everything easy:
- Maple Cinnamon Scones: Add 1–2 teaspoons of ground cinnamon to the dry ingredients and a pinch of nutmeg for a cozy twist.
- Maple Pecan Chocolate Chip Scones: Fold in 1/2 cup of mini chocolate chips with the pecans for a more dessert-style maple pecan treat.
- Gluten-Free Maple Pecan Scones: Use a 1:1 gluten-free flour blend and check the package for any extra liquid suggestions; bake a minute or two longer if needed.
- Maple Oat Pecan Scones: Swap 1/2 cup of the flour for rolled oats (not instant) for a heartier breakfast scone.
- Maple Pumpkin Pecan Scones: Replace 1/4 cup of the cream with 1/4 cup pumpkin puree and add pumpkin spice for a true fall breakfast recipe.
- Lighter Maple Scones: Use half-and-half instead of heavy cream and reduce the sugar in the dough by a tablespoon or two.
How to Store and Reheat Maple Pecan Scones
One of the nicest things about these maple glazed scones is how well they hold up—especially if you’re planning ahead for brunch or holiday mornings.
Room temperature
- Store fully cooled, glazed scones in an airtight container at room temperature for up to 2 days.
- Place parchment or wax paper between layers so the glaze doesn’t stick.
Refrigerator
- For slightly longer storage, refrigerate in an airtight container for up to 4–5 days.
- Bring to room temperature or warm very briefly before serving; cold scones tend to feel drier.
Freezer – baked scones
- Freeze glazed or unglazed baked scones in a freezer-safe container or bag for up to 2 months.
- Thaw at room temperature, then warm in a 300°F (150°C) oven for 8–10 minutes. This refreshes the texture beautifully.
Freezer – unbaked scones
- After cutting into wedges, freeze the raw scone dough on a parchment-lined sheet until solid, then transfer to a freezer bag.
- Bake straight from frozen, adding 3–5 extra minutes to the bake time. This is my favorite way to keep “just baked” maple pecan scones ready for guests.
Reheating tips
- For the best texture, avoid microwaving too long; it can make the crumb tough and the glaze rubbery.
- A short 8–10 minute warm-up in the oven or toaster oven at 300°F is your friend here.
Notes from My Kitchen (Little Things That Make a Big Difference)
- Cold, cold, cold: Keep your butter, eggs, and cream as cold as possible. Warm fat blends too easily into the flour and you lose that dreamy flakiness we love in tender maple scones.
- Don’t overwork the dough: When I first started making scones in my 30s, I treated the dough like bread dough—and ended up with little bricks. Gentle hands make soft scones.
- Toast the pecans: It’s tempting to skip that step, especially on busy mornings, but a quick toast deepens the nutty flavor and makes these buttery pecan scones taste more like a bakery treat.
- Use good maple syrup: Grade A amber or dark syrup has a richer flavor. It really shines in the glaze and in the dough.
- Thickness matters: If your disc is too thin, your scones will be flatter and bake faster. Aim for about 1 inch thick before cutting.
- Let them cool (mostly) before glazing: I know, it’s hard. But giving them time to cool helps the maple glaze cling and set instead of sliding off.
- Taste and adjust the glaze: If you like things less sweet, add a pinch more salt or another drizzle of maple syrup and a touch less powdered sugar.
Sometimes I’ll even save a spoonful of extra glaze in a tiny jar for the next morning and warm it gently to spoon over leftover scones. Little pleasures.
Maple Pecan Scones Recipe FAQs
Can I make the dough the night before?
Yes. Shape the scones, place them on a baking sheet, cover tightly, and refrigerate overnight. Bake straight from the fridge the next morning, adding 1–2 minutes if needed.
My scones spread too much. What went wrong?
Most of the time, the butter or dough was too warm, or the oven wasn’t hot enough. Make sure you chill the shaped scones and fully preheat the oven to 400°F.
Can I make these without nuts?
You can. Just leave out the pecans and, if you like, add 1/2 cup of dried fruit (like dried cranberries) or chocolate chips for a nut-free maple breakfast scone.
Is there a way to cut down the sugar?
Yes. You can reduce the sugar in the dough by up to 2 tablespoons without a big texture change, and use a thinner drizzle of glaze instead of a full coating.
Can I use milk instead of cream?
Whole milk works, though the scones will be a bit less rich and slightly less tender. If you can, use half-and-half as a middle ground.
Why are my scones dry or crumbly?
They were likely overbaked or the dough was too dry. Next time, add an extra tablespoon or two of cream if the dough looks dusty, and start checking for doneness at the earlier bake time.
Can I make these smaller for a brunch spread?
Absolutely. Cut the disc into 12 smaller wedges instead of 8 and begin checking at 12–14 minutes. Smaller maple nut pastries are perfect for bigger brunch tables.
Do I need a stand mixer for this recipe?
No, and I actually recommend mixing by hand here so you don’t overwork the dough. A bowl, a whisk, and a pastry cutter (or two forks) are plenty.
Wrapping Up: Bake a Cozy Batch Soon
This Maple Pecan Scones Recipe gives you everything I love in a fall breakfast: simple ingredients, warm maple flavor, buttery layers, and that little crunch of toasted pecans on top. It’s the kind of bake that makes people gather in the kitchen, coffee in hand, just “tasting one” while they chat.
If you try these maple pecan scones, let me know how they turned out—leave a comment with any tweaks you made or questions you ran into. And if you’re in a brunch mood, you might like pairing these with a homemade latte or a simple frittata next. Happy baking, friend.
Maple Pecan Scones
Ingredients
- 2 1/2 cups all-purpose flour about 300 g; unbleached flour preferred
- 1/3 cup granulated sugar about 65 g
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt or 1 teaspoon kosher salt
- 1/2 cup unsalted butter 1 stick / 113 g; cold, cut into small cubes
- 3/4 cup pecans about 90 g; chopped and lightly toasted
- 2 large eggs cold
- 1/2 cup heavy cream 120 ml; cold (or cold half-and-half for lighter scones)
- 1/4 cup pure maple syrup 60 ml; Grade A amber or dark
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon maple extract optional, for stronger maple flavor
- 1/4 cup pecans 30 g; chopped, for topping
- 1 tablespoon granulated sugar or light brown sugar, for topping
- 1 tablespoon heavy cream or milk, for brushing tops
- 1 1/4 cups powdered sugar about 140 g; sifted, for glaze
- 3 tablespoons pure maple syrup for glaze
- 1–2 tablespoons milk or cream as needed to thin the glaze
- 1/2 teaspoon vanilla extract for glaze
- 1 pinch fine sea salt for glaze; balances sweetness
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat. Preheat the oven to 400°F (200°C).
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until evenly combined.2 1/2 cups all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon fine sea salt
- Add the cold cubed unsalted butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until you have pea-sized bits and a few slightly larger pieces. Visible pieces of butter should remain.1/2 cup unsalted butter
- Add the chopped, cooled toasted pecans and toss gently to distribute them evenly through the flour-butter mixture.3/4 cup pecans
- In a separate medium bowl, whisk together the eggs, cold heavy cream, maple syrup, vanilla extract, and maple extract (if using) until smooth and well combined.2 large eggs, 1/2 cup heavy cream, 1/4 cup pure maple syrup, 1 1/2 teaspoons vanilla extract, 1/2 teaspoon maple extract
- Pour the wet mixture into the dry ingredients. Using a spatula or wooden spoon, gently fold until most of the flour is moistened and the dough just comes together. The dough should look shaggy and slightly sticky; avoid overmixing.
- Turn the dough out onto a lightly floured surface. With floured hands, gently knead 5–8 times, just until it holds together. Pat into a round disc about 7–8 inches across and about 1 inch thick. Using a bench scraper or large knife, cut the disc into 8 equal wedges.
- Transfer the wedges to the prepared baking sheet, spacing them apart. Refrigerate the tray for 15–20 minutes (or freeze for about 10 minutes) to firm up the butter and help prevent spreading.
- In a small bowl, stir together the chopped pecans and sugar for the topping. Brush the tops of the chilled scones lightly with cream or milk, then sprinkle the pecan-sugar mixture over each scone, pressing gently so it adheres.1/4 cup pecans, 1 tablespoon granulated sugar, 1 tablespoon heavy cream
- Bake at 400°F (200°C) for 16–20 minutes, or until the tops are golden brown and the edges look set. The centers should feel firm but still slightly soft when gently pressed. Begin checking at 16 minutes.
- Remove the scones from the oven and cool on the baking sheet for 5 minutes. Transfer to a wire rack and cool for an additional 15–20 minutes until just slightly warm before glazing.
- In a medium bowl, whisk together the powdered sugar, maple syrup, vanilla extract, pinch of fine sea salt, and 1 tablespoon of milk or cream. Add more milk or cream, a teaspoon at a time, until the glaze is thick but pourable and drips slowly in ribbons from the whisk.1 1/4 cups powdered sugar, 3 tablespoons pure maple syrup, 1/2 teaspoon vanilla extract, 1 pinch fine sea salt, 1–2 tablespoons milk or cream
- Drizzle the maple glaze over the mostly cooled scones with a spoon or small measuring cup, using a zig-zag pattern or a slow pour down the center. Allow the glaze to set for 10–15 minutes before serving.
