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Maple Pecan Scones

Prep Time15 minutes
Cook Time15 minutes
Cooling time:15 minutes
Total Time45 minutes
Servings: 6 scones

Ingredients

For the scones:

  • 2 cups flour
  • 1 tablespoon baking powder
  • ¼ cup sugar
  • ½ teaspoon salt
  • ½ cup chopped pecans
  • 1 stick butter cold, unsalted
  • 1 cup half and half or heavy cream

For the maple icing:

  • 2 tablespoons butter
  • 2 tablespoons half and half or heavy cream
  • 2 tablespoons brown sugar
  • 2 tablespoons pure maple syrup
  • cups powdered sugar

Instructions

For the scones:

  • Preheat oven to 400 degrees. Prepare baking sheet by lining with parchment or a silicone mat. Set aside.
  • In a large bowl, whisk flour, sugar, baking powder, salt, and pecans. Using a box grater, grate butter over the flour mixture. Mix together with dry ingredients, clinching the butter in your fists to break it down even more.
  • Create a well in the center of the flour/butter mixture. Add cream or half and half. Using a wooden spoon, gently combined the cream with the dry ingredients until wet batter forms. Do not over mix.
  • Flour a clean countertop with 2 tablespoons of flour. Pour out dough onto counter (it will be super sticky). Cover with 2 more tablespoons of flour and gently knead the dough about 5 times to make it easy to manage and no longer sticky. Form into a flat disk, about 6 inches in diameter. Cut disk into 6-8 even wedges and transfer to prepared baking sheet, keeping the wedges about 2 inches from each other.
  • Brush the wedges with cream or half and half and bake for 15 minutes, or until the edges turn golden brown. Remove from oven and let cool for 15 minutes before icing them.

For the maple icing:

  • Add all ingredients, except from powdered sugar to a small bowl. Microwave for 30 seconds and then stir. Microwave again and then stir again. Add in powdered sugar and stir vigorously until the clumps of sugar dissolve.
  • Using a spoon, drizzle icing over the tops of the scones. Use the back of the spoon to spread it over the surface. Serve immediately or let them finish cooling. Icing will set up firm in about 10 minutes (as long as scones are cool).