Maple Pecan Scones
Tender, flaky cream scones studded with toasted pecans and drenched in a rich maple-brown-sugar glaze. Cozy, sweet and ridiculously easy — the fall bakery treat that makes your whole kitchen smell like a coffee shop.
Prep
20 min
Cook
20 min
Total
40 min
Serves
10
Ingredients
Scones
- 1 cup heavy cream, chilled, plus extra for brushing
- 4 tbsp butter, melted and slightly cooled
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup chopped pecans
Maple glaze
- 1/2 cup maple syrup
- 2 tbsp cream
- 2 tbsp butter
- 2 tbsp brown sugar
- 1 cup confectioners' sugar
- Splash of vanilla extract
Method
- 1
Preheat the oven to 400°F (200°C) and line a sheet pan with parchment.
- 2
Pour the heavy cream into a bowl and freeze for about 10 minutes to chill.
- 3
Melt the butter in 15-second bursts and let it cool slightly.
- 4
Whisk the flour, sugar, baking powder, salt and chopped pecans in a large bowl until combined with no lumps.
- 5
Stir the chilled cream into the slightly cooled melted butter until small clumps form, then gently stir into the dry ingredients until just combined — don't overmix.
- 6
Turn the dough onto a floured surface, knead a couple of times to bring it together, and pat into a 6-inch circle about 1 inch thick.
- 7
Cut into 8–10 wedges, transfer to the sheet pan with space between them, and brush the tops with extra cream.
- 8
Bake 15–20 minutes, until golden brown on top.
- 9
While they bake, microwave the maple syrup, cream, butter and brown sugar until bubbling (about 30 seconds), then whisk in the confectioners' sugar and vanilla until thickened.
- 10
Drizzle the warm glaze generously over the warm scones and let set about 15 minutes before serving.
Tips
- Chilling the cream and using slightly cooled (not hot) butter is what makes the clumps that give flaky layers.
- Toast the pecans first for deeper, nuttier flavor.
- Glaze while the scones are warm, not hot, so it soaks in without sliding off.
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