Maple Pecan Scones -

Maple Pecan Scones

Soft, buttery scones filled with toasted pecans and sweet maple flavor- an easy brunch favorite.

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Course: brunch, Dessert

Cuisine: American

Keyword: holiday, maple, pecans

Prep Time: 20

Cook Time: 20

Resting Time: 20

Servings: people

Calories: 320kcal

Author: Candace Bourzac

Ingredients

Pecan Scones

8 tablespoons butter, unsalted
2 1/2 cup all-purpose flour
1/2 cup sugar
1 egg
1 tablespoon baking powder
1/2 cup yogurt
2 tablespoons milk/cream
1/4 cup maple syrup
1/8 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped pecans
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cardamom
1/2 teaspoon cloves

Maple Icing

1 cup powdered sugar
1 tablespoons maple syrup
1 tablespoon milk
1 teaspoon milk
1/4 cup chopped pecans

Instructions

Maple Pecan Scones

Line a baking sheet with either a silicone mat or parchment paper.
Cube the butter, then set it in the freezer while you prepare the rest of the ingredients.
Whisk the dry ingredients together: 2 1/2 cups flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cardamom, 1/2 teaspoon cloves, and 1/8 teaspoon salt.
Whisk together wet ingredients in a small bowl. Whisk the egg first, then add the 1/2 cup yogurt, 1/4 cup maple syrup, and 1 teaspoon vanilla extract.
Cut the butter into the dry ingredients till it resembles pea gravel. Add the wet ingredients to the dry ingredients. Add the 3/4 cup chopped pecans. Mix everything together until it forms a shaggy mass. At this point, you'll want to get in there with your hands to form the dough into a dough ball. You don't want to overhandle the dough as the butter can start to melt.
Now it's time to laminate the dough. Flatten the dough ball, fold it in half twice, then repeat the process two times.
After the lamination process, form the dough into a ball again and cut it in half to form two smaller dough balls. Flatten each dough ball into a 6-inch disc right onto the baking sheet. Slice the discs into 6 roughly equal triangles. Pull the triangles apart so the sides are not touching each other. This will help the scones bake up with a nice, firm edge.
Set the tray of scones in the freezer for 20 minutes. If you can't fit the tray in there, lift the silicone mat or parchment paper off the tray with the scones and set in the freezer. Preheat the oven to 350°F.
After 20 minutes, take the scones out of the freezer. If desired, brush the tops with heavy cream and sprinkle with coarse sugar. This part is optional since we will be adding icing and chopped pecans on top. Bake for 20 minutes. You'll notice the scones will have golden edges when they're done.
Although these scones are just as delicious cold as they are warm, there's something so wonderful about a scone fresh out of the oven. Do yourself a favor and eat one right away. I won't tell anyone.

Maple Icing

Add the 1 cup powdered sugar, 1 tablespoon maple syrup, and 1 tablespoon plus 1 teaspoon of milk to a small bowl. Stir until smooth. You can sift the powdered sugar beforehand if desired.
Once the scones have completely cooled down, drizzle the icing all over them. Top with some chopped pecans and serve fresh.

Notes

Store scones in an airtight container in the fridge for up to 5 days, or in a container on the counter for 3 days.
If using salted butter, omit the salt from the recipe.
To freeze scones, wait until the scones are cooled down completely. Wrap them in plastic wrap, then foil, and store them in a freezer-safe container for up to 3 months.
To freeze before baking, make the scones all the way through slicing the scones. Freeze flat on a tray, then wrap individually in plastic wrap and tinfoil and store in a freezer-safe container. Freeze for up to 3 months. If you want to freeze the discs, wrap them in plastic wrap then tinfoil before freezing as well. Thaw out overnight in the fridge before slicing into triangles. When you’re ready to bake them, if baking from frozen, bake at the regular temperature and add 1-2 minutes to the baking time. You can also thaw them out in the fridge overnight and bake at the regular time and temperature.

The nutrition information listed is for comparison purposes only and may vary based on individual cooking styles and measurements. The nutritional information calculated uses a third-party algorithm. Please consult a health professional for any nutrition guidance.

Nutrition