Description
These tender maple pecan scones are a cozy Canadian-inspired delight, glazed with sweet maple icing and topped with toasted pecans. Buttery, flaky, and perfect for brunch, tea time, or a morning treat with coffee.
Ingredients
Units
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- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup chopped pecans (plus extra for topping)
- 2/3 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1 cup powdered sugar
- 2 tbsp maple syrup (for glaze)
- 1–2 tbsp milk (as needed for consistency)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Stir in chopped pecans.
- In a small bowl, whisk together cream, egg, vanilla, and maple syrup. Add to dry ingredients and mix until just combined.
- Turn dough onto a floured surface and gently knead a few times. Shape into a 1-inch thick disc and cut into 8 wedges.
- Place wedges on the baking sheet and bake for 15–18 minutes, or until golden and set. Cool completely.
- For the glaze, whisk powdered sugar with maple syrup and enough milk to make a thick but pourable icing.
- Drizzle over cooled scones and top with whole pecans.
Notes
- Ensure butter is very cold for the flakiest texture.
- Do not overmix the dough to avoid tough scones.
- You can toast the pecans beforehand for extra flavor.
Nutrition
- Serving Size: 1 scone
- Calories: 310 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
