Why Make This Recipe
Maple Pecan Scones are a delightful treat that brings together the rich flavors of maple syrup and crunchy pecans. They make for a perfect breakfast or a cozy afternoon snack. The combination of buttery scones and sweet maple glaze creates a comforting experience that many enjoy. Plus, these scones are simple to make, making them a great choice for both beginners and experienced bakers.
How to Make Maple Pecan Scones
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter (cut into small pieces)
- 1/2 cup chopped pecans (toasted)
- 1/2 cup heavy cream
- 1 large egg (lightly beaten)
- 2 tablespoons maple syrup
- 1/2 cup powdered sugar
- 1-2 tablespoons maple syrup (for glaze)
Directions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in the toasted pecans.
- In a separate small bowl, whisk together the heavy cream, beaten egg, and 2 tablespoons of maple syrup.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick circle.
- Cut the circle into 8 wedges. Place the wedges on the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown.
- While the scones are baking, prepare the glaze. Whisk together the powdered sugar and 1 tablespoon of maple syrup. Add more maple syrup, a teaspoon at a time, until you reach your desired drizzling consistency.
- Let the scones cool slightly on the baking sheet, then transfer them to a wire rack. Drizzle with the maple glaze.
How to Serve Maple Pecan Scones
Serve Maple Pecan Scones warm, fresh out of the oven, or at room temperature. They pair wonderfully with a cup of coffee or tea. For extra sweetness, consider adding more maple syrup on top or serve with clotted cream.
How to Store Maple Pecan Scones
To store Maple Pecan Scones, place them in an airtight container at room temperature for up to 2 days. If you need to keep them for longer, you can freeze them. Wrap them tightly in plastic wrap and then place them in a freezer bag. They will last up to 3 months in the freezer.
Tips to Make Maple Pecan Scones
- Make sure your butter is very cold. This helps create a flaky texture in the scones.
- Toast the pecans for a richer flavor before adding them to the dough.
- Do not overmix the dough. A few lumps are okay; it keeps the scones light and airy.
Variation
Try adding chocolate chips or dried cranberries for a different twist on the traditional Maple Pecan Scones.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute half or all of the all-purpose flour with whole wheat flour, but the scones may be denser.
2. What if I don’t have heavy cream?
You can use milk or a milk alternative, but the texture may be less rich.
3. How do I know when the scones are done baking?
The scones should be golden brown on top and a toothpick inserted in the center should come out clean.
Maple Pecan Scones
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup cold unsalted butter (cut into small pieces)
- ½ cup heavy cream
- 1 large egg (lightly beaten)
- 2 tablespoons maple syrup
For the Scones
- ½ cup chopped pecans (toasted)
For the Glaze
- ½ cup powdered sugar
- 1-2 tablespoons maple syrup (for glaze)
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in the toasted pecans.
Combining Ingredients
- In a separate small bowl, whisk together the heavy cream, beaten egg, and 2 tablespoons of maple syrup.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Shaping and Baking
- Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick circle.
- Cut the circle into 8 wedges. Place the wedges on the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown.
Preparing the Glaze
- While the scones are baking, prepare the glaze by whisking together the powdered sugar and 1 tablespoon of maple syrup. Add more maple syrup, a teaspoon at a time, until you reach your desired drizzling consistency.
- Let the scones cool slightly on the baking sheet, then transfer them to a wire rack. Drizzle with the maple glaze.