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Homemade maple pecan scones with maple glaze and toasted pecans on top.

Maple Pecan Scones with Maple Glaze

Buttery, flaky homemade maple pecan scones packed with toasted pecans and finished with an easy pure maple glaze for a cozy fall breakfast or brunch.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Maple Pecan Scones
  • - 2½ cups 313g all-purpose flour
  • - ⅓ cup 70g packed light brown sugar
  • - 1 tablespoon baking powder
  • - 1 teaspoon ground cinnamon
  • - ½ teaspoon fine salt
  • - ½ cup 113g cold unsalted butter, cubed
  • - ¾ cup 85g pecans, toasted, cooled and roughly chopped
  • - ½ cup 120ml cold heavy cream, plus more for brushing
  • - 1 large egg
  • - ¼ cup 60ml pure maple syrup
  • - 1 teaspoon vanilla extract
  • Maple Glaze
  • - 1 cup 120g powdered sugar
  • - 3 tablespoons pure maple syrup
  • - 1–2 tablespoons heavy cream as needed
  • - ½ teaspoon vanilla extract
  • - Tiny pinch of salt
  • - 2 tablespoons toasted chopped pecans for topping

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Spread pecans on a baking sheet and toast for 5–7 minutes. Cool completely and roughly chop.
  3. Line a baking sheet with parchment paper.
  4. Whisk flour, brown sugar, baking powder, cinnamon, and salt together in a large bowl.
  5. Add cold cubed butter and cut it into the flour until the mixture contains crumbs and pea-sized pieces of butter.
  6. Stir in ¾ cup cooled toasted pecans.
  7. In another bowl, whisk cold heavy cream, egg, maple syrup, and vanilla.
  8. Pour the wet ingredients over the flour mixture.
  9. Stir gently just until a shaggy dough begins to form.
  10. Turn onto a lightly floured work surface and gently bring the dough together without kneading excessively.
  11. Shape into an approximately 7-inch-wide, 1-inch-thick disc.
  12. Cut into 8 wedges.
  13. Transfer the wedges to the prepared baking sheet, leaving space between them.
  14. Refrigerate for 15 minutes.
  15. Lightly brush the tops with heavy cream.
  16. Bake for approximately 18–22 minutes, until risen and golden around the edges.
  17. Transfer to a wire rack and cool for 10–15 minutes.
  18. Whisk powdered sugar, maple syrup, 1 tablespoon heavy cream, vanilla, and salt until smooth. Add additional cream only as needed.
  19. Drizzle glaze over the slightly cooled scones.
  20. Sprinkle with additional toasted pecans and allow the glaze to set slightly before serving.

Notes

  • Keep the butter, cream, and dough cold for the flakiest texture.
  • Let toasted pecans cool before adding them to the dough.
  • Don't overmix or aggressively knead the dough.
  • Add liquid to the glaze gradually.
  • Unbaked shaped scones can be frozen and baked later.
  • Baked scones can be frozen for approximately 2 months for best quality.
  • For freezing, leave them unglazed and add fresh glaze after reheating.