Glazed Maple Pecan Scones
I know pumpkin spice gets all the love this time of year, but can we talk about how delicious maple is in baked goods? These tender, glazed maple pecan scones are the perfect lazy fall morning breakfast.
I love pecans. Growing up around beautiful pecan orchards, passing rows and rows of pecan trees on my drive to the beach, it’s no surprise. I spent my childhood in coastal Alabama, and the county where I lived is the state’s largest pecan producer. We always had bowls full of them, still in their shells, at holiday gatherings. I have vivid memories of using a nutcracker to crack them open and eat them straight from the shell. I love them on their own, in oatmeal, and I’m definitely team nuts in banana bread.
My daughter’s favorite way to eat pecans is in scones, thanks to her favorite bakery (Sugar + Twine in Carytown, for any locals reading). It’s election season, which means my Saturday mornings have been spent canvassing instead of having leisurely breakfasts at coffee shops. Making maple pecan scones at home is the next best thing.
These scones are tender and have a rich, buttery flavor from the pecans studded throughout. Maple syrup and brown sugar sweeten them just enough, and the maple glaze on top adds that last layer of caramely sweetness that only maple syrup can add. These maple pecan scones are going to become a fall staple in my house, but I’m still planning to take my girl back to her favorite place to buy one once this election season is over.
Looking for more breakfast recipes? Here are a few of my favorites:
Grapefruit Poppyseed Muffins
Brown Butter Cinnamon Rolls
Black Bean Breakfast Taquitos
Chipotle Cheddar Biscuits
- COOK TIME:
- YIELD: 8 scones
For the scones:
2 cups all-purpose or white-wheat flour
2 teaspoon baking powder
½ teaspoon salt
½ cup packed light brown sugar
¼ cup pure maple syrup
½ cup heavy cream
1 large egg
½ teaspoon vanilla extract
6 tablespoons very cold unsalted butter
½ cup coarsely chopped pecans
For the glaze:
1 cup confectioners’ sugar
4 tablespoons pure maple syrup
8 pecan halves, for topping
These need to chill before baking, so take that into account before starting the recipe.
- 1
Line a baking sheet with a parchment or a silicone baking mat.
Whisk together the the flour, baking powder, salt, and sugar in a large mixing bowl. In another bowl, whisk together the maple syrup, heavy cream, egg and vanilla. Set aside.
- 2
Grate the butter into the bowl with the flour. Using your fingers or a pastry blender, cut the butter into the flour until coarse crumbs form. Toss in the pecans, then pour in the maple syrup mixture. Use a rubber spatula and stir just until the dry ingredients are moistened, taking care not to overwork the dough.
Using floured hands, gather the dough into a ball. It will be slightly tacky. Place onto a floured surface and pat into an 8-inch circle. Cut the dough into 8 wedges and place on the prepared baking sheet.
- 3
Freeze the scones for at least 15 minutes and up to 30 before baking. When ready, heat the oven to 400ºF. Bake for 20-25 minutes or until golden brown.
While the scones are cooling, prepare the glaze by whisking together the maple syrup and confectioners’ sugar. Dip the scones in the glaze, and place a pecan half on top of each, if desired.
