Maple Scones Recipe Recipe
Golden Maple Pecan Scones are flakey, buttery, and tender with a delicious nutty flavor from the toasty pecans and real maple syrup. A fun bake, perfect for special gatherings, and holiday mornings.
How to Make the Best Maple Scones Recipe
There’s something magical about the combination of buttery, flaky scones and the rich sweetness of real maple syrup. These Maple Pecan Scones are the perfect treat for cozy mornings, holiday brunches, or anytime you want to make breakfast feel a little more special. The toasted pecans add a satisfying crunch and nutty depth that pairs beautifully with the maple flavor.
What sets these scones apart is their incredible texture—tender on the inside with perfectly golden, slightly crisp edges. The key is keeping your butter cold and not overworking the dough. Those little pockets of butter create the flaky layers that make each bite so irresistible. Top them with a simple maple glaze while still slightly warm, and you’ve got bakery-quality scones right from your own oven.
Whether you’re hosting a holiday gathering or just treating yourself to a leisurely weekend breakfast, these maple scones are sure to impress. Serve them alongside a hot cup of coffee or tea, and enjoy the warm, comforting flavors of maple and pecans in every bite.
Maple Scones Recipe
Golden Maple Pecan Scones are flakey, buttery, and tender with a delicious nutty flavor from the toasty pecans and real maple syrup. A fun bake, perfect for special gatherings, and holiday mornings.
Ingredients
Scone Dough
Maple Glaze
Instructions
Prepare the Dough
- Preheat oven to 350°F.
- In a large bowl whisk together flour, baking soda, baking powder, and salt. Cut cold butter into thin slices and add to flour. (You could also freeze and grate). Using a pastry cutter, or two knives, begin cutting butter into smaller pieces into the flour. Feel free to use your fingers, breaking apart the butter into pieces no bigger than a pea. Having ununiform pieces is nice here. Add the pecans.
- Whisk half and half, sour cream, maple syrup, and vanilla in a small bowl. Stir this into the flour mixture. Give it a few extra stirs, and if needed, add a few splashes of cream (a tablespoon at a time) until the mixture forms a shaggy ball and all the loose flour is incorporated.
Shape and Bake
- Place on a floured surface. Give the dough just a few kneads (15 seconds), then form a ball.
- Flatten into a 7-8 inch disk or 6×9 inch rectangle, and shore up the edges using a dough scraper or chef's knife so edges are straight up and down, and the disk is the same thickness throughout. Feel free to tuck more pecans into the top (just for looks).
- Cut into 8-12 equal pieces. Place on a parchment-lined sheet pan, 2-3 inches apart.
- Bake until beautifully golden, puffed and internal temp reaches 200°F (I highly recommend checking). Larger scones may take 30-35 minutes, smaller scones may take 20 minutes. So watch like a hawk!
Make the Glaze
- While the scones are baking, make the Maple Glaze: in a little pot, heat the maple syrup. When warm, whisk in the powdered sugar until smooth. Add the maple extract and a pinch of salt. Turn off heat, leave on stove.
- When the scones are done, let them cool for 15-20 minutes, then reheat the glaze and spoon a little over each one.
Notes
- For best results, use cold butter straight from the refrigerator.
- Toast the pecans beforehand for enhanced nutty flavor.
- Scones are best enjoyed the same day, but can be stored in an airtight container for up to 2 days.
