Description
These Cozy Maple Pecan Scones offer a delightful balance of tender crumb and satisfying crunch, infused with the warm flavors of maple and cinnamon, perfect for any occasion.
Ingredients
2.5 cups all-purpose flour
1/2 cup packed dark brown sugar
1 tbsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup unsalted butter, cold and cubed
1/2 cup heavy cream
1 large egg
1/3 cup pure maple syrup
1 tsp vanilla extract
1 cup pecans, toasted and chopped
1 cup powdered sugar (for glaze)
3 tbsp pure maple syrup (for glaze)
Instructions
Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it.
In a large mixing bowl, combine the flour, brown sugar, baking powder, salt, and cinnamon. Whisk together.
Add the cold, cubed unsalted butter to the dry ingredients. Cut in the butter using a pastry blender, fingertips, or food processor until it resembles coarse crumbs, with some pea-sized pieces remaining.
In a separate small bowl or measuring cup, whisk together the heavy cream, egg, 1/3 cup maple syrup, and vanilla extract. Pour this liquid mixture over the dry ingredients and add the toasted pecans.
Gently mix until just combined and a dough begins to form. Do not overmix.
Turn the dough out onto a lightly floured surface. Knead a few times until it just comes together. Shape into a disc, about 3/4 to 1 inch thick.
Cut the disc into 8 wedges.
Carefully transfer the wedges to the prepared baking sheet, leaving space between them.
Bake for 18-20 minutes, or until golden brown and a toothpick inserted comes out clean.
While scones bake, prepare the glaze: whisk together powdered sugar and 3 tbsp maple syrup until smooth and drizzly. Adjust consistency as needed.
Once scones have cooled slightly, drizzle generously with the glaze and let it set.
Notes
For the flakiest scones, ensure your butter and heavy cream are very cold. This creates pockets of steam during baking that result in that desirable texture.
Mix the dough until it just comes together. Overmixing develops the gluten in the flour, leading to tough, chewy scones instead of tender ones.
Watch for a beautiful golden-brown color on the tops and bottoms of your scones. This indicates they are fully baked through.
Adjust the glaze by adding a touch more powdered sugar for a thicker glaze or a whisper of liquid if it’s too stiff, aiming for a drizzly consistency.
- Prep Time: 25 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A