To be honest, I used to think scones were dry, flavorless hockey pucks—why bother unless there’s chocolate or an obscene amount of sugar involved?
I was wrong.
These spiced maple pecan scones completely changed my view on what a scone can be. The combination of warm spices, toasted pecans, and a sweet maple glaze turned something I thought was boring into a new favorite, and I can’t wait to try more variations.
Before testing a new recipe I always research techniques, and one tip I consider essential for great scones is to keep your ingredients—especially the butter—very cold. Small pieces of cold butter create pockets that release steam during baking, producing a light, flaky texture. If the butter warms and blends into the flour, you lose those steam pockets and end up with a dense scone.
One trick I use is to freeze the butter and then grate it on a box grater, just like cheese.
Yes—grate your butter. It’s quick, a little fun, and it makes the dough come together very easily. I had these scones in the oven within 15 minutes of deciding to bake them. Easy and efficient.
I know maple and pecan might feel like a fall or winter flavor, but I’m firmly in the camp that this combination is good year-round. I love it in everything from cinnamon buns to these scones, so don’t wait for the seasons—make them whenever you crave them.
These scones are best served warm, when the texture is tender and they practically melt in your mouth. They’re still tasty at room temperature, but warm is when they truly shine.
Read the recipe through before you begin, follow the steps, have fun, and enjoy baking!
Print Recipe
Spiced Maple Pecan Scones
15 mins
25 mins
40 mins
Ingredients
For the Scones:
- 1⅓ cups pecan halves, chopped
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon coarse sea salt
- ⅓ cup granulated sugar
- ½ cup unsalted butter, cubed or grated
- ½ cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
For the Maple Glaze:
- 1 cup powdered sugar
- 3 tablespoons pure maple syrup
- 2–3 tablespoons heavy cream, as needed
Instructions
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Preheat the oven to 400°F. Line two large baking sheets with parchment paper or silicone mats.
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Spread the chopped pecans on one baking sheet and toast in the oven for 4–5 minutes. Let cool.
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In a large bowl whisk together the flour, baking powder, cinnamon, nutmeg, cloves, salt, and granulated sugar. Add the grated or cubed cold butter and cut it into the dry ingredients with a fork or your fingers until the mixture resembles small pea-sized crumbs.
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In a separate bowl whisk the buttermilk, egg, and vanilla until combined. Pour the wet ingredients into the dry ingredients and gently mix until the dough just starts to come together; it will be a bit shaggy.
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Fold in 1 cup of the cooled toasted pecans.
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Turn the dough onto a lightly floured surface, gently bring it together with your hands, and form a ball. Flatten into a roughly 1-inch-thick square or disc. Cut into 9 equal pieces and place them on the prepared baking sheet. Brush the tops lightly with milk or melted butter.
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Bake for 20–25 minutes, until lightly golden. Remove and let cool slightly on a wire rack.
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For the glaze: whisk together the powdered sugar, maple syrup, and 2–3 tablespoons heavy cream until smooth. Add extra cream if needed to reach the desired consistency.
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Spoon the glaze over each warm scone and sprinkle with the remaining toasted pecans. Serve warm and enjoy.
Notes
Nutrition
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Carbohydrates: 50 g
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Protein: 5 g
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Fat: 23 g
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Saturated Fat: 9 g
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