Maple Pecan Scones

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5 from 2 votes

Buttery Scones filled with pecans and drizzled with maple glaze.

Prep Time10

Cook Time18

Freeze Time30

Total Time58

Course: Breakfast

Cuisine: American, British

Servings: small scones

Author: June Albertson-Dick

Ingredients

Scone Ingredients

2¾ cups flour
⅓ cup brown sugar packed
½ teaspoon salt
1 Tablespoon baking powder
½ cup cold butter cut into cubes
1 cup pecans chopped
2 eggs
2 teaspoons vanilla extract
½ cup heavy cream

Maple Glaze

2 cups powdered sugar
¼ cup maple syrup
2-3 Tablespoons milk

Instructions

Preheat oven to 425 degrees. In a large mixing bowl, whisk together flour, brown sugar, salt, and baking powder. Work the cold butter into the flour mixture using a pastry cutter (a fork or two knives works too); it's fine to have larger chunks of butter remaining. Stir in the chopped pecans. In a separate bowl, whisk together the eggs, vanilla, and heavy cream. Add the liquid ingredients to the dry ingredients and stir until moistened; the dough should come together into a ball when pressed with your hands. Divide dough in half and shape each half into a 6-inch circle about ¾ inch thick. Cut each circle into 8 wedges, separate them, and place onto a parchment-lined baking sheet, leaving about ½ inch of space between them. Freeze for 30 minutes. Bake for 15–18 minutes, or until golden brown. Remove from the oven and cool briefly.
While the scones cool, prepare the maple glaze: combine powdered sugar and maple syrup, then whisk in milk a tablespoon at a time until you reach a good drizzling consistency. Drizzle over the slightly cooled scones and serve.

Notes

Freeze the shaped scones for 30 minutes before baking, even if your butter is already cold. This step helps relax the gluten, giving you a higher rise and a better texture.

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