Holy Scones, these are good! A bit too good if you ask me. 😉 These Maple Pecan Scones are meant for sharing because they are just too tempting to have around. One is perfect. More than one feels over-indulgent. So make a batch for a special gathering, or Christmas morning, or holiday brunch and if there are any left, send them home with people. But make sure you fully enjoy one. A little indulgence is good for the soul.
And besides, January is coming soon, and this is when I try to do a month of clean-eating (Plant-based January -feel free to join me!). So this is how I justify it. I want to experience everything! Taste all the cookies, and all the treats. It’s such a pleasurable season and made guilt-free knowing that I will again find the balance in January. Listen to your body and do what is best for you.
What is the secret to a good scone?
- Use high-quality ingredients: organic pastry flour and organic grass-fed butter. Yes, you can use all-purpose flour, but pastry flour is finer and produces a beautiful texture.
- Use cold butter.
- Add the perfect amount of liquid– not too dry, not too wet.
- Don’t over mix.
- Don’t bake ahead– best fresh out of the oven.
Maple Pecan Scone Ingredients:
How to make Maple Pecan Scones:
Preheat the oven, gather ingredients, toast pecans, weigh or measure flours. ***Use a mix of pastry flour and All-purpose flour (half and half).
Slice the cold butter and add it to the bowl. Using a pastry cutter or two knives, cut it into the flour.
Work it with your fingers, so butter is no bigger than the size of a pea. It is good to have different-sized clumps of butter- that’s why I don’t use a food processor here.
Add the toasted pecans and stir.
Add wet ingredients to dry ingredients.
Stir to combine.
Add a tablespoon of cream at a time until the mixture just clumps together. Be careful here. Too much cream will make the scone chewy. So add just enough to barely moisten all the flour.
Place on a floured surface, and kneed just a few times- do not over-knead! Pat into a ball, then flatten into a 7-8″ disk or a 6×9″ rectangle, roughly 1 1/2- 1-3/4 inches high. Feel free to press in a few more pecans into the top.
Shore up the edges with a dough scraper or chef’s knife, so the edges are nice and straight, and the disk is the same height throughout.
Note: So my dough here has a few cracks in the edges- a sign of slight dryness. Ultimately, you want the dough to not have these, but without being overly wet. It is a fine balance… I get it right, about every other time. 😉 The dough is forgiving though.
Cut into 8-12 equal pieces.
Bake at 350 until puffed, golden and internal temp reaches 200F. I highly recommend checking the temp- they often look done, when they are not!
Make the Maple Glaze. Mix powdered sugar and maple syrup over heat until just combined.
Once the scones have cooled 15 minutes, pour, drizzle, or spoon the glaze over top. It will harden as it cools.
And there you have it. Fresh baked Maple Pecan Scones! Such a treat….. and oh so gratifying to make.
Enjoy them, friends! Have a happy Sunday morning!
- 3 cups pastry flour (or sub-AP flour), spooned and leveled
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup cold butter (12 tablespoons, 1 1/2 sticks, or 6 ounces)
- 1 cup toasted pecans
- 1/2 cup cream (or half and half), more as needed
- 1/2 cup sour cream (or creme fraise, buttermilk or full-fat yogurt)
- 1/4 cup maple syrup
- 2 teaspoons vanilla
Preheat oven 350 F oven
In a large bowl whisk together flour, baking soda, baking powder, and salt. Cut cold butter into thin slices and add to flour. ( You could also freeze and grate). Using a pastry cutter, or two knives, begin cutting butter into smaller pieces into the flour. Feel free to use your fingers, breaking apart the butter into pieces no bigger than a pea. Having ununiform pieces is nice here. Add the pecans.
Whisk cream, sour cream, maple and vanilla in a small bowl. Stir this into the flour mixutre. Give it a few extra stirs, and if needed, add a few splashes of cream ( a tablespoon at a time) until the mixture forms a shaggy ball and all the loose flour is incorporated.
Place on a floured surface. Give the dough just a few kneads (15 seconds) then form a ball.
Flatten into a 7-8 inch disk or 6×9 inch rectangle, and shore up the edges, using a dough scraper or chef’s knife- so edges are straight up and down, and the disk is the same thickness throughout. Feel free to tuck more pecans into the top (just for looks).
Bake until beautifully golden, puffed and internal temp reaches 200F ( I highly recommend checking). Larger scones may take 25-30 minutes, smaller scones may take 18-22 minutes. So watch like a hawk! (If using convection, lower heat to 325F and check sooner)
When the scones are done, let them cool for 15-20 minutes, then reheat the glaze and spoon a little over each one.
These are best baked the day of serving, but dough can be made ahead, shaped into the disk and refrigerated for up to 3 days.
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