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Maple Pecan Scones Recipe

Maple Pecan Scones

Tender, buttery maple pecan scones with toasted pecans, crisp edges, soft flaky centers, and a real maple syrup glaze. Perfect for cozy fall breakfasts, holidays, or brunch.
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 20 minutes
Total Time 1 hour
Course Breakfast, brunch, Dessert
Cuisine American
Servings 8 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.

Notes

Yield: 8 large bakery-style scones. For smaller scones, cut the disc into 12 wedges and begin checking for doneness at 12–14 minutes. Keep butter, eggs, and cream very cold for the flakiest texture. Scones can be frozen unbaked: freeze wedges solid on a tray, then store in a freezer bag and bake from frozen, adding 3–5 minutes to the bake time. Baked scones keep at room temperature up to 2 days in an airtight container, or frozen up to 2 months. Use real maple syrup (not pancake syrup) for the best flavor.
Keyword Bakery Style Scones, Brunch Recipe, Fall Breakfast, Maple Pecan Scones, Maple Scones, Pecan Scones
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