Maple Pecan Scones

Scone Ingredients:

  • 3 c of all-purpose flour
  • 1/2 c sugar
  • 5 tsp baking powder
  • 1 tsp salt
  • 1/2 lb (2 sticks) unsalted butter, chilled
  • 1/4 c pecans, plus more for sprinkling
  • 1 large egg
  • 3/4 c heavy cream

Maple Icing Ingredients:

  • 1 lb powdered sugar
  • 1/4 c whole milk
  • 4 TBL (1/2 stick) butter, melted
  • Splash of strongly brewed coffee
  • Dash of salt
  • 2 tsp maple flavoring or maple extract


  1. Preheat over to 350F
  2. In a large bowl, stir together flour, sugar, baking powder, and salt
  3. Cut the cold butter into small pieces and cut into the flour until the mixture resembles crumbs
  4. Now finely chop pecans and stir them into the flour mixture
  5. Mix the egg and cream together before adding the mixture to the bowl
  6. Stir together until just combined
  7. Turn the mixture onto a cutting board (will be crumbly)
  8. Push mixture together into a large ball but do not handle too much
  9. Use a rolling pin to very gently roll the dough into a 10-inch round about 1/4 inch thick
  10. Use a sharp knife to cut the round into 8 equal wedges
  11. Transfer to a baking sheet sprayed or lined with a baking mat
  12. Bake for 22-26 minutes until barely just turning brown
  13. While cooling mix icing ingredients in a bowl until just smooth, then pour over the scones

Optional sprinkle remaining pecans over iced scones before icing sets

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