Tender and buttery, these maple scones topped with pecans are the perfect partner to a cozy cup of coffee, offering a delectable little taste of fall. Baked up with brown sugar, maple flavor and cream, my maple scones are made extra delicious with a rich maple glaze drizzled over top!
Homemade Scones Brimming with Maple and Pecans
Friends, there's nothing quite like the fragrance of homemade baked goods wafting out of the kitchen to create a sense of coziness and comfort.
To smell the sweet, butteriness of freshly-baked scones is something that I find quite irresistible, and it takes all of my self control to place these hot-out-of-the-oven golden wedges onto a wire rack, allow them to cool, glaze them, and then wait for the glaze to set before enjoying one!
Homemade scones are a treat that I bake up all year round, since they're one of those one-bowl desserts that doesn't require special equipment, and calls for ingredients I typically already have on hand.
And these maple scones sprinkled with toasted pecans and finished with a maple glaze are something I love to bake up when the auburn colors of fall begin to appear, and a mild coolness begins to set in.
Brimming with the flavor of butter, brown sugar, maple flavor and the crunch of pecans, this recipe for maple scones tastes extra comforting with a cup of coffee or hot chicory, and offers a little cozy decadence in the afternoon.
My Recipe For Maple Scones with Maple Glaze
Since maple pairs so well with warm, buttery notes, I'm using all brown sugar in these maple scones, as well as a kiss of maple flavor.
Toasted pecans also bring some crunch and texture, plus their toasty aroma plays really well with the flavor of the maple in the scone and in the glaze.
To give these homemade scones extra richness, I'm using heavy cream, which provides a bit of extra fat in the dough, but one could substitute half and half with fantastic results, if preferred.
Here's a little peek at my maple scones recipe: (or just jump to the full recipe...)
- To get started, I whisk together my dry ingredients, cut my cold butter into that, then fold in my cream, maple flavor, and pecans.
- Next, I gently fold it all together, just until a sticky and crumbly dough forms, turn that out onto my work surface, then gently gather it up into a disc shape that ends up being about ½” to ¾” thick.
- Then, I cut the disc into 8 wedges, and chill the wedges for 15 minutes while I preheat the oven.
- Once chilled, I brush each scone gently with a touch more cream, and bake for about 18 minutes, until golden.
- While the maple scones cool, I whisk up my maple glaze, then drizzle some over each scone and allow it to set before enjoying.
by Ingrid Beer
These maple scones are topped with toasted pecans and brimming with brown sugar, finished with a sweet drizzle of rich maple glaze!
Yield: 8 scones
Nutrition Info: 395 calories per scone
Prep Time: 30 minutes (includes chill time)
Cook time: 18 minutes
Total time: 48 minutes
Maple Scones Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ cup brown sugar
- ½ teaspoon salt
- 6 tablespoons cold butter, cut into small pieces
- 1 teaspoon pure vanilla extract
- 1 teaspoon maple flavor
- ¾ cup cold heavy cream plus 1 tablespoon, divided use
- ¼ cup chopped pecans plus 1 tablespoon, divided use
Maple Glaze Ingredients:
- 1 ¼ cup powdered sugar (sifted, preferably)
- 2 tablespoons water
- 2 tablespoons heavy cream
- ¼ teaspoon maple flavor
- Begin by gathering and prepping all of your scones ingredients according to the ingredient list above to have ready and organized for use.
- Line a large baking sheet with parchment paper or a silicone baking mat.
- To a large bowl, add the flour, baking powder, brown sugar and salt, and whisk together to combine.
- Add in the cold butter, and using either a pastry cutter, forks, or even your fingers (my preferred method), cut or crumble the butter into the flour until it becomes tiny, pea-size pieces.
- Next, add in the ¾ cup of heavy cream, the vanilla extract, the maple flavor, and the ¼ cup chopped pecans, and using a rubber spatula, combine until a slightly sticky, crumbly dough comes together.
- Turn the dough out onto a work surface, and using your hands, bring the dough together until it forms a disc, about ½ to ¾ inch thick.
- Cut the disc into 8 equal wedges, and place the wedges onto the prepared baking sheet. Place the scones into the freezer to chill for 15 minutes.
- While the scones chill, preheat the oven to 425°.
- Once chilled, brush the tops of each scone with a little of the remaining tablespoon of the cream and bake for about 18 minutes, until slightly golden.
- Allow the scones to cool completely on a wire rack. While they cool, gather and prep your glaze ingredients according to the ingredient list above to have ready and organized for use.
- To prepare your maple glaze, whisk together all of the ingredients in a large bowl until completely smooth.
- Once the maple scones are cool, drizzle some of the glaze over each and sprinkle over some of the remaining 1 tablespoon of the chopped pecans. Allow the glaze to set up before enjoying.
Tips & Tidbits for my Maple Scones recipe:
- Heavy cream or half and half: I happen to like a little extra richness in these scones, so I'm opting for heavy cream as the liquid component. But if that's a little rich for you, feel free to use half and half instead.
- Brown sugar for deeper flavor: While you can certainly use granulated sugar for these maple scones, the brown sugar adds a bit more depth and warmth, and pairs really nicely with the maple flavor and buttery notes.
- Chill your dough before baking: Because there are small pieces of butter throughout the dough, you want them to slowly melt into the scones to create that crumbly texture. So, take care to chill the scone wedges in the freezer for 15 minutes while you preheat your oven, so that the dough is nice and cold.
- Sprinkle on some pecans, or other nuts: Maple and pecans are a match made in flavor heaven, but if you have walnuts on hand, those can work too. And if you have a nut allergy, leave off the nuts altogether.
Cook's Note: This recipe was originally published in 2016, and has been updated with even more love!