These Maple Pecan Scones are a perfect way to bring warmth and coziness to your kitchen. With a tender crumb and a delightful maple glaze, they’re surprisingly easy to make and utterly delicious.
Key Ingredients & Substitutions:
- Cold Butter: Essential for flaky scones. Don’t substitute with margarine.
- Heavy Cream: Adds richness and moisture. Whole milk can be used in a pinch, but the texture won’t be as rich.
- Maple Syrup: Use real maple syrup for the best flavor. Pancake syrup won’t give the same results.
- Pecans: Toasted pecans add a fantastic crunch. Walnuts can be substituted.
Ingredients:
For the Scones:
* 2 cups all-purpose flour
* 1/4 cup granulated sugar
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, very cold and cubed
* 1/2 cup chopped pecans
* 1/2 cup heavy cream
* 1/4 cup pure maple syrup
For the Maple Glaze:
* 1 cup powdered sugar
* 2-3 tablespoons pure maple syrup
* 1-2 tablespoons milk (optional, for desired consistency)
How Much Time Will You Need?
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Total Time: 35-40 minutes
- Servings: 8 scones
- Calories per serving: Approximately 350 calories (without glaze)
- Tools Needed: Large mixing bowl, pastry blender or fork, baking sheet, parchment paper
Step-by-Step Instructions:
1. Prepare Your Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make sure these are well combined to ensure even rising of your maple pecan scones.
2. Cut in the Cold Butter
Add the very cold, cubed butter to the dry ingredients. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining. This step is key for flaky scones.
3. Add Pecans and Wet Ingredients
Stir in the chopped pecans. In a separate small bowl, whisk together the heavy cream and maple syrup. Pour the wet mixture into the dry ingredients and gently mix until just combined. Be careful not to overmix the dough, as this can lead to tough scones.
4. Shape the Scones
Turn the dough out onto a lightly floured surface. Gently knead it a few times, just enough to bring it together. Pat the dough into an 8-inch circle, about 1-inch thick. Use a sharp knife or a bench scraper to cut the circle into 8 wedges.
5. Bake the Maple Pecan Scones
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the scone wedges on the prepared baking sheet, leaving a little space between each. Bake for 18-20 minutes, or until the tops are golden brown.
6. Make the Maple Glaze
While the maple pecan scones are cooling slightly, whisk together the powdered sugar and maple syrup in a small bowl. If the glaze is too thick, add milk a teaspoon at a time until you reach your desired consistency.
7. Glaze and Serve
Once the scones are slightly cooled, drizzle the maple glaze generously over them. These maple pecan scones are best served warm, ideally with a cup of coffee or tea.
Storage Instructions:
Store leftover maple pecan scones in an airtight container at room temperature for up to 2-3 days. To reheat, warm them briefly in the microwave or a toaster oven until just warm.
Frequently Asked Questions (FAQ):
- Can I make these ahead of time? You can prepare the scone dough and freeze the unbaked wedges. Bake directly from frozen, adding a few extra minutes to the baking time.
- Why is cold butter important? Cold butter creates pockets of steam in the oven, which leads to a flaky, tender texture in your scones.
- Can I use a different nut? Yes, walnuts or even almonds would work well as a substitute for pecans.
- My scones turned out tough, what happened? Overmixing the dough is the most common reason for tough scones. Mix only until just combined.
- Can I omit the glaze? Absolutely! The maple pecan scones are delicious on their own, especially if you prefer a less sweet treat.
- How do I get a perfectly round scone? You can also use a 2-inch round biscuit cutter to make round scones instead of wedges.