Maple Pecan Scones

Make these incredible Maple Pecan Scones for a simple recipe that creates four perfectly delicious nutty buttery scones loaded with maple syrup and chopped pecans!

This scone recipe uses pecans which we love, but for a cookie recipe that includes pecans, try making a batch of Pecan Sandies. For more delicious scone ingredient combinations try making Cranberry Orange Scones or Flaxseed Scones.

This time of year I find myself baking more!

The temperatures are cooler and I'm spending more time home and it just makes me want to bake more. The only problem is that I do not enjoy making big batches so that is where small batch recipes come in handy.

This maple pecan scone recipe only makes about 4 to 6 small scones that are perfect to make for myself and/or share with someone else. It comes together quickly and is so so good. Be sure to save the recipe and give it a try soon!

Jump to:

• Ingredient Notes
• Instructions
• Equipment
• Storage
• Recipe
• More Scone Recipes

Ingredient Notes

1. Maple Syrup - This gives these scones their maple flavor. It also helps to sweeten the scones as well as the glaze. I love getting my maple syrup from Zoar Tapatree.
2. Pecans - Use chopped pecans or buy whole pecans and chop them up yourself.
3. All-purpose flour - Plain all-purpose flour is all that is needed for this recipe. I have never tried making it with any flour substitute or gluten free flour blend.
4. Baking powder - Be sure to check the date to make sure it has not expired. It will help provide much needed acid to the scones.
5. Salt - I prefer to use kosher salt when baking, but any salt will work.
6. Butter - Make sure the butter is cold and try cutting it into cubes before adding to the food processor for easier processing.
7. Heavy cream - Use heavy cream! This recipe has not been done with anything else. This particular scone recipe does not have eggs or milk, because it requires full fat heavy cream.
8. Powdered sugar - This helps to make the glaze for the scones.

Instructions

Begin the recipe by adjusting the oven rack to the middle position and preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Using a food processor, add in the all-purpose flour, baking powder, salt, and pulse until combined, about 5 seconds. Add in the chilled butter and pulse until the mixture resembles a coarse meal, about 6 pulses. It is okay if there are still some big lumps of butter.

Transfer the mixture into a large mixing bowl and use a wooden spoon or rubber spatula to stir in the chopped pecans. 

In a separate small bowl, stir together the heavy cream and maple syrup and then add slowly this to the flour mixture and combine until the dough begins to come together and form a loose sticky ball.

Lightly flour a clean work surface and turn out the dough. Knead by hand until a loose dough ball forms (about 5 to 10 seconds). Shape the ball into a 5-inch round disk and cut the dough into 4 to 6 even wedges.

Place the wedges on the prepared baking sheet and bake until the tops of the scones are light golden brown, about 10 to 15 minutes, rotating the sheet halfway through baking. When the scones have finished baking transfer them to a wire rack and allow them to cool to room temperature, about 10 minutes.

While the scones are cooling, make the maple glaze in a small bowl by whisking together some powdered sugar and maple syrup until smooth. Then drizzle the glaze on the top of each scone and allow it to set for 4 to 5 minutes before serving. Enjoy with a cup of coffee, tea or on its own. 

Equipment

For this recipe, try using a food processor to pulse the ingredients together. If you do not have a food processor available, simply use a large bowl and fine mesh strainer to sift the all-purpose flour, baking powder, and salt together. Cut the butter into small cube pieces and add to the flour with a fork or pastry cutter until it resembles a coarse meal.

Storage

Homemade scones can be stored in an airtight container at room temperature for up to 3 days. Storing in an airtight container or plastic bag in the refrigerator will allow the scones to keep a little longer, up to 5 days.

Recipe

Original post date 12/12/2015. Updated 10/20/2021.

More Scone Recipes

• Cherry Oat Scones
• Flaxseed Scones
• Pumpkin Scones
• Cranberry Orange Scones

Have any comments, questions, or other delicious ways to use these Maple Pecan Scones? Please share them in the comments below!