Today you are in for a major treat because these scones are AMAZING.  I always explain scones like a biscuit {see my favorite biscuit recipe here} on steroids!  Sometimes they have an egg in them and sometimes they don’t but they almost always have something mixed inside them.  Many of them even have a decadent glaze over the top.  These Maple Pecan Scones have such a great mix of flavors.  I used brown sugar in the dough because I felt like it added to the nuttiness of the pecans and complimented the maple flavor.  Maple Pecan Scones might just be a contender with a cookie and if you have been reading for long than you know that is BIG.  I love me some cookies!

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I decided to make two rounds, which resulted in smaller scones but you could make one large round and get huge scones.  The butter I used wasn’t super cold, to counteract that, I put the prepared scones in the freezer for 30 minutes before I baked them.  Even if your butter is cold I think this step is a good one {*See note in recipe}.  The colder the butter the more pockets of steam…the more pockets of steam, the more soft flaky texture.  These literally have me wanting to make about 50 variations of this recipe but I am telling you friends…the button on my jeans can’t take much more.  In fact next week I will be sharing one of the low carb recipes I made to try and counteract all of this goodness.  Honestly though…they are worth every bite!

Here are some other breakfast recipes…Cinnamon Roll French Toast Bake, Banana Crumb Cake, and One Rise Cinnamon Rolls.

Begin by mixing the dry ingredients together.  There may be a few lumps because of the brown sugar.

Next, cut the butter into the flour mixture until it looks like coarse crumbs.

I love chopped pecans!

Whisk wet ingredients together and then add all at once to the dry ingredients.

Mix with a fork until the scone dough comes together like this.

Turn out onto a clean surface.

Divide in half and shape each half into rounds.

Cut each round into 8 triangles {like a pizza} and put onto a greased cookie sheet.  Freeze for 30 minutes.

While the scones are cooling slightly, combine all of the glaze ingredients.

Drizzle over the scones and enjoy.

The perfect Sunday morning breakfast that your entire family will love.

Maple Pecan Scones

Buttery Scones filled with pecans and drizzled with maple glaze.

Course Breakfast
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 16 small scones

Ingredients

Scone Ingredients

  • 2 3/4 cups flour
  • 1/3 cup brown sugar {packed}
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 1/2 cup cold butter {cut into cubes}
  • 1 cup chopped pecans
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 cup heavy cream

Maple Glaze

  • 2 cups powdered sugar
  • 1/4 cup maple syrup
  • 2-3 tbsp milk

Instructions

  1. Preheat oven to 425 degrees.  In a large mixing bowl, whisk together flour, brown sugar, salt and baking powder.  Work butter into the flour mixture using a pastry cutter {a fork or 2 knives works too}.  It is alright to have larger chunks of butter remaining.  Stir in chopped pecans.  In a seperate bowl, whisk together the eggs, vanilla and heavy cream.  Add the liquid ingredients to the dry ingredients and stir until all is moistened.  The dough might not completely stick together but if you use your hands, you should be able to form it into a ball.  Divide dough in half and shape each half into a 6" circle that is about  3/4" thick.  Using a knife, cut each circle into 8  wedges.  Seperate the wedges and place onto a parchment lined {non-stick spray works too} baking sheet, leaving about 1/2" of space between them.  **See Note for freezing step**  Bake scones for 15-18 minutes or until golden brown.  Remove from the oven and cool briefly.

  2. While the scones are briefly cooling, prepare the maple glaze.  In a bowl, combine powdered sugar and maple syrup. Whisk and add enough milk to get a good consistancy to drizzle.  Drizzle over slightly cooled scones and serve.

Recipe Notes

  •  *Note:  To get an even better rise, I like to put the scones into the freezer for 30 mintues before I bake them.  It helps relax the gluten which creates a more tender scone that will rise higher.