Buttery, golden brown maple pecan scones have a fluffy texture and crispy edges. Drizzled with a sweet maple butter glaze these scones are the most delightful breakfast treat.
- 2 cups all-purpose flour
- 1/3 cup light brown sugar
- 2 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup (8 TBSP) unsalted butter, frozen
- 1/2 cup heavy whipping cream, plus more for brushing on scones before baking
- 2 TBSP pure maple syrup
- 1 tsp vanilla
- 1 large egg, room temperature
- 2/3 cup pecans, finely chopped and toasted, divided
- 1 TBSP unsalted butter
- 4 TBSP pure maple syrup
- 4 TBSP heavy cream
- 1 tsp vanilla
- 1 1/2 cups cups confectioner’s sugar
- Line two baking sheets with parchment paper and set aside.
- In a medium skillet, toast chopped pecans over medium heat until fragrant. Set aside to cool.
- In a large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt. Whisk to combine.
- Using a cheese grater with the largest holes, grate the frozen butter into the flour mixture.
- Use your fingers to combine well.
- In a separate bowl, combine heavy cream, maple syrup, vanilla and egg. Whisk to combine well.
- Pour the egg mixture over the flour mixture and use your hands or a wooden spoon to stir until just barely combined and pockets of flour are still visible. The dough will be somewhat sticky.
- Add most of the toasted pecans, reserving 3-4 TBSP for the tops of the scones. Gently work the nuts into the dough, again being careful not to over mix.
- Tip the bowl over and pour the dough out onto a well floured surface.
- Use your hands to gather the dough into a loose ball and knead it just until it starts to come together.
- Do not over work the dough.
- Pat the dough into a 9 inch round disc, being careful that the disc is level across.
- Using a very sharp knife, cut the disc into 8 pieces.
- Place pieces on parchment lined baking sheets, 4 per sheet with space between.
- Freeze the dough on the baking sheets for 30 minutes to one hour.
- When ready to bake the scones, preheat oven to 400 degrees.
- Remove the scones from the freeze and using a pastry brush, cover the tops of each scone with a bit of heavy whipping cream.
- Bake for 20-23 minutes until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Remove the scones from the oven and allow to cool on the baking sheets for 10 minutes before drizzling with glaze.
- Top with the reserved pecans if desired.
- Melt butter in a medium saucepan over medium heat.
- Add maple syrup, heavy cream and vanilla. Stir to combine.
- Remove from heat and add the confectioner’s sugar, stirring constantly until completely smooth.
- Drizzle over scones immediately.
- Glaze will begin to harden as it cools.
Scones are best enjoyed the same day they are made.
To freeze, wrap tightly and freeze without glaze.
Dough may be frozen and defrosted when ready to use.
Recipe inspired by Jessie Sheehan of @jessiesheehanbakes