Easy Pecan Maple Scones Recipe
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There’s just something about the smell of maple and cinnamon baking together that instantly says fall is here. These Pecan Maple Scones are everything a good scone should be. They are buttery, tender, and full of warm maple flavor in every bite.
A generous drizzle of maple glaze and a sprinkle of chopped pecans on top makes them extra special.
The best part? No mixer required. This is a simple, pantry-staple recipe you can pull together in about 30 minutes, from start to finish. They are perfect to make for a lazy weekend morning, a holiday brunch spread, a tea party, or an afternoon treat alongside your coffee.
This is one of my easy scone recipes you will want to bookmark for later.
Why You’ll Love This Recipe
- Tender scones. Cold butter cut into the dough creates little pockets of flakiness, so these scones stay soft instead of crumbly.
- Full of maple flavor. Maple syrup goes into both the dough and the glaze, so it’s not just an afterthought.
- No mixer needed. Just a bowl, a pastry cutter (or your fingers), and a little patience.
- Make-ahead friendly. Shape the dough and refrigerate before baking if you want to get ahead of your morning.
Ingredients
- Cold unsalted butter – Keeping it cold is key. It’s what creates those tender, flaky pockets throughout the scones.
- Light brown sugar – Adds a subtle molasses warmth that pairs beautifully with the maple and cinnamon.
- Pecans – Toast them first if you want even more depth of flavor. Used both in the dough and as a topping.
- Heavy cream – Also used for brushing the tops before baking, which helps them turn a beautiful golden brown.
- Pure maple syrup – Skip the pancake syrup here. Real maple syrup is what gives these scones their signature flavor, both in the dough and the glaze.
- Ground cinnamon – Just a touch, but it rounds out the maple flavor nicely.
- Powdered sugar – The base of the glaze; whisked with maple syrup and a splash of milk or cream to reach a thick, drizzly consistency.
How to Make Pecan Maple Scones
Step by Step Instructions Overview. Full details in recipe card.
Step 1 – Preheat your oven and line a baking sheet with parchment paper. Add flour, brown sugar, baking powder, cinnamon, and salt to a large mixing bowl
Step 2 – Whisk together the flour, brown sugar, baking powder, cinnamon, and salt, then
Step 3 – Cut in the cold butter until it resembles coarse crumbs.
Step 4 – Stir in the pecans.
Step 5 – Whisk together the heavy cream, egg, maple syrup, and vanilla in a separate bowl.
Step 6 – Pour the wet ingredients into the dry ingredients.
Step 7 – Gently stir just until a shaggy dough forms.
Step 8 – Turn the dough out, pat into a circle.
Step 9 – Slice into wedges.
Step 10 – Arrange on the prepared baking sheet and brush the tops with cream.
Step 11 & 12– Bake until golden, then let cool before drizzling with maple glaze and topping with chopped pecans.
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Serve and enjoy!
Time Saving Tips ⏰
- Cube the butter ahead of time and pop it in the freezer for 10 minutes before you start, so it’s extra cold and ready to cut in.
- Toast the pecans a day ahead and store them in an airtight container until you’re ready to bake.
- Measure out your dry ingredients the night before and store them covered on the counter. You can even store them in mason jars in your pantry for future baking.
- Shape and slice the dough ahead, then refrigerate the wedges on the baking sheet until you’re ready to bake.
- Make the glaze while the scones cool on the baking sheet so it’s ready to drizzle right away.
How to Serve Pecan Maple Scones
There is no wrong way to enjoy these scones. Here are a few of my favorites.
- Serve slightly warm with a hot cup of coffee or chai for a cozy fall breakfast.
- Add them to a holiday brunch spread alongside eggs, fruit, and yogurt.
How to Store Leftover Scones
Allow the scones to cool completely and the glaze to set before storing. Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze, place cooled, unglazed scones in a freezer-safe bag or container for up to 2 months. Thaw at room temperature, then glaze just before serving.
FAQs
Can I make the dough ahead of time? Yes! Shape and slice the scones, then refrigerate them unbaked on the baking sheet for a few hours before baking. Baking the dough cold also helps the scones hold their shape.
Do I need to toast the pecans? No, but toasting them for 5–7 minutes at 350°F brings out even more flavor before adding them to the dough.
Can I use pancake syrup instead of maple syrup? It’s best to stick with pure maple syrup. Pancake syrup is mostly corn syrup and won’t give you the same rich maple flavor.
Why is my dough sticky or hard to work with? Cold ingredients and a light touch are key. If the dough feels too sticky, chill it for 10-15 minutes before shaping.
Can I freeze the baked scones? Yes, freeze them unglazed once fully cooled, then thaw and glaze before serving.
More Scone Recipes
Pecan Maple Scones
Ingredients
- Ingredients
- 2 cups all-purpose flour
- ⅓ cup packed light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup cold unsalted butter cut into small cubes
- ½ cup chopped pecans
- ½ cup heavy cream plus more for brushing
- 1 large egg
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- Maple Glaze
- Maple Glaze:
- ¾ cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 –2 teaspoons milk or heavy cream as needed
- ¼ teaspoon vanilla extract
- 2 tablespoons finely chopped pecans for topping
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, and salt.
- Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Stir in the chopped pecans.
- In a separate small bowl, whisk together heavy cream, egg, maple syrup, and vanilla extract.
- Pour the wet ingredients into the flour mixture and gently stir just until a shaggy dough begins to form. Do not overmix.
- Turn the dough onto a lightly floured surface and gently bring it together with your hands. Pat into an approximately 8-inch circle, about ¾ to 1 inch thick.
- Slice the dough into 8 wedges and transfer them to the prepared baking sheet, spacing them about 2 inches apart.
- Lightly brush the tops of the scones with heavy cream.
- Bake for 16–19 minutes, or until the tops and edges are lightly golden.
- Allow the scones to cool on the baking sheet for about 5 minutes, then transfer to a wire rack.
- To make the glaze, whisk together powdered sugar, maple syrup, vanilla, and 1 teaspoon milk or cream. Add additional milk or cream, a little at a time, until the glaze reaches a thick drizzling consistency.
- Drizzle the maple glaze over the slightly cooled scones and immediately sprinkle with finely chopped pecans. Allow the glaze to set before serving.
Notes
– Don’t overmix the dough. Stir and shape only until it comes together to keep the scones soft and tender.
– Toast the pecans for 5–7 minutes at 350°F and let them cool before adding to the dough for even more flavor.
– Use pure maple syrup rather than pancake syrup for the best maple flavor.
– Baking the dough cold helps the scones hold their shape, so refrigerate shaped, unbaked scones briefly if your kitchen is warm.
Nutrition
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