Maple Pecan Scones

overhead view of glazed maple scones with pecans on a wire cooling rack next to a bottle of maple syrup and a bowl of glaze.

5 from 1 vote

Homemade maple Scones are light and fluffy with nutty pecans in every bite and a buttery maple glaze that takes them over the top. They're also minimally sweetened, apart from the frosting, so you get even more maple flavor without the sugar rush!

Prep Time:10

Cook Time:20

Chill Time:20

Ingredients

For the Scones

2 cups flour
½ tsp kosher salt
2 tsp baking powder
¼ cup sugar
1 tsp cinnamon
1/2 cup unsalted butter one stick, very cold
1/2 cup heavy cream + up to 1/4 more if needed
2 tbs maple syrup
1 tsp maple extract
⅓ cup chopped pecans

For the Maple Glaze

1 cup powdered sugar
1 tbs maple syrup
1 tbs unsalted butter melted
2 tbs heavy cream
½ tsp maple extract

Instructions

Make the Dough

Line a half sheet tray with a sheet of parchment paper.
In the bowl of your food processor, combine all the dry ingredients (flour, salt, baking powder, sugar, and cinnamon). Add the cubed cold butter.
2 cups flour, ½ tsp kosher salt, 2 tsp baking powder, ¼ cup sugar, 1 tsp cinnamon, 1/2 cup unsalted butter
Pulse the mixture until the butter breaks into tiny pieces and the mixture begins to look sandy.
Pour in the maple syrup, extract, and 1/2 of the cold heavy cream. Pulse until the mixture begins to pull away from the sides of the bowl and come together in a big clump.
If needed, add the additional ¼ cup of heavy cream but the less cream you add, the flakier the scones will be.
2 tbs maple syrup, 1 tsp maple extract, 1/2 cup heavy cream + up to 1/4 more if needed
Dump the mixture onto a lightly floured surface or your sheet pan lined with parchment (less clean-up, but a little more fussy). Add the pecans and knead the dough until it forms a large ball. It will look like it won't come together for a minute, but just keep going.
⅓ cup chopped pecans
Sharpe the ball of dough into a 1-inch tall round, pressing the edges to keep them tight and smooth. Use a sharp knife to cut into 8-10 pieces and arrange evenly on the prepared baking tray.
Refrigerate for 20-30 minutes while you preheat the oven to 400F. This is crucial to the very best scones, so please don't skip it!
(Pro Tip: Get to this stage the night before, and have 'em ready to bake whenever you need them!)

Bake

Once preheated, brush the scones with heavy cream (if desired) and bake for 15-18 minutes. When done, the scones will still feel soft but will be golden brown on the bottoms.
Remove from oven and allow the scones to firm up on the tray for about 5-10 minutes while you prepare the glaze.

Make the Glaze

Whisk all of the glaze ingredients together in a small bowl. It will begin to thicken quickly as it cools, so you’ll want to glaze as soon as the mixture starts to run off a spoon in a strong, thin line that can hold its shape.
1 cup powdered sugar, 1 tbs maple syrup, 1 tbs unsalted butter, 2 tbs heavy cream, ½ tsp maple extract
Drizzle evenly over the scones and sprinkle with extra chopped pecans on top. Serve warm and enjoy!

Nutrition

Course: Baking, Breakfast

Cuisine: American

Keyword: homemade maple glaze, maple pecan blondies, maple scones

Servings: scones

Calories: 427kcal