Maple Pecan Scones with Maple Glaze
When in need of a truly delicious, perfectly sweet, flakey scones, try these super simple Maple Pecan Scones with Maple Glaze! These scones are truly special, trust me! Made simply with only heavy cream (no butter!), and layered with delicious pecans and sweet maple syrup…these scones are seriously beyond delicious. Easier to make than butter scones and taste SO much better! Oh, and not only are they easy to make, but they come together so quickly! That’s right. These scones are ready to eat in 35 minutes or LESS! They’re so very good. Be sure to enjoy them after they’ve cooled slightly, and drizzled generously with a sweet maple glaze. There’s no a better scone to celebrate Fall!
→ This post is also available as a Web Story: Maple Pecan Scones
About The Recipe
We’re back with a new scone recipe and I could be more excited to share this with all of you! This scone is extra special…and not just because it’s seriously delicious, but because of how it’s made. This scone is only seven ingredients
Yep, you read that right. Only seven pantry staple ingredients.
Oh, and not only are these scones super simple with the amount of ingredients, but they also require no butter! They’re a cream based scone, which my mom and I have been wanting to do for a while.
It’s something we’ve always wanted to experiment with, but haven’t gotten around to…until now!
And let me tell you, these scones are not only the softest, flakiest, most melt-in-your-mouth delicious scones, but they’re even more buttery than a butter-based scone! It’s seriously so SO delicious.
Every bite is loaded with nutty, perfectly sweet, loaded with delicious maple flavor, and truly the perfect way to kick off your Fall mornings!
Equipment Needed
- Mixing Bowls
- Rubber Spatula
- Parchment Paper
- Sheet Pan
- Sharp Knife/Biscuit Cutter
Ingredients
For The Scones:
- All-Purpose Flour
- Sugar
- Baking Powder
- Salt
- Pecans
- Heavy Cream
- Maple Syrup
For The Glaze:
- Powdered Sugar
- Maple Syrup
Instructions
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Stir in the pecans. Set aside.
In a small bowl, mix together heavy cream and maple syrup.
Mix together wet and dry ingredients.
Turn the dough out onto lightly floured surface. Roll out into a rectangle, roughly about 7 1/2 inches by 12 inches. Cut into squares (or desired shape).
Place scones on a prepared baking sheet and bake for 20 minutes at 375 degrees, or until golden brown.
Combine powdered sugar and maple syrup in a medium sized bowl. Mix until smooth.
Drizzle glaze over scones and enjoy!
Cream Scones vs Butter Scones
It might not seem like it would change a lot, but it really does! Cream based scones are richer in flavor and, in my own opinion, have more of a melt-in-your-mouth feel when eating. Butter scones, while still delicious, are a bit more dense and a little bit more difficult to work with.
I still love a good butter based scone, but these are seriously my new favorite way to bake scones!
How To Store
Once these scones have cooled, you can place them in a freezer safe bag, and freeze for up to 2 months!
Other Recipes You May Like
- Glazed Pumpkin Pecan Scones
- Orange Cranberry Scones with Cardamom Glaze
- Bacon Cheddar and Chive Scones
- Jumbo Lemon Poppy Seed Scones
Expert Tips
- Don’t over-mix the dough!
- You can cut the scones onto any shape you like, but keep in mind, baking times may vary.
- Check the expiration date on your baking powder!
- Be sure to use real Canadian maple syrup.
- These scones freeze really well!
- For a bit of extra flavor, try toasting the pecans in the oven before making the scones.
When you make these Maple Pecan Scones with Maple Glaze, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Maple Pecan Scones with Maple Glaze
Ingredients
Scones
- 2 cups all purpose flour
- ¼ cup sugar
- 1 Tablespoon baking powder
- ⅓ teaspoon salt
- 1 cup chopped pecans
- 1 cup heavy cream
- ½ cup maple syrup
Glaze
- 1 cup powdered sugar, sifted
- 6 Tablespoons maple syrup
Instructions
Scones
- Heat oven to 375 degrees.
- Line a baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Stir in pecans.
- In a small bowl, whisk together cream and syrup.
- Pour over dry ingredients.
- Stir until combined.
- Turn out onto lightly floured surface.
- Roll out into a rectangle, roughly 7 1/2"x12".
- Cut into squares.
- Place on prepared baking sheet.
- Bake for 20 minutes, or until golden.
Glaze
- Combine powdered sugar and maple syrup in a small bowl.
- Beat until smooth.
- Drizzle over cooled scones.
Notes + Tips!
- Don’t over-mix the dough!
- You can cut the scones onto any shape you like, but keep in mind, baking times may vary.
- Check the expiration date on your baking powder!
- Be sure to use real Canadian maple syrup.
- These scones freeze really well!
- For a bit of extra flavor, try toasting the pecans in the oven before making the scones.
Tools You May Need (affiliate links)
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I think the ratio of dry ingredients to liquids is off. The dough was more than ‘sticky’; it was flat out goopy and impossible to work with. I added in more and more flour trying to get it to a place where it could be rolled out. I ended up scooping large tablespoons of the dough onto the baking sheet. They may end up tasting okay, but they took way too long to make. I kept having to stop to wash dough off my hands. I won’t be making these again.
Hi Jill! I’m so sorry to hear these scones didn’t work out for you. The dough is naturally a little sticky, but I would love to help you troubleshoot what could’ve gone wrong. If the dough was as gloopy as you described, it sounds like the liquid ingredients may have been over measured or the dry ingredients were under measured. Could you tell me exactly what you did so I can help? Thank you! x, Caylie
These scones are very good. I’m only leaving four stars instead of five because the dough was way too sticky to roll out and cut. I was careful not to over mix it but I may have anyway. It was like sticky cookie dough for drop cookies, so I dropped scoops onto my lined baking sheets and flattened them with a floured fork. The glaze was also far too thick to drizzle so I added a teaspoon of water, which was a mistake because it made it super sticky, like glue. BUT both of those issues were most likely my fault and they didn’t ruin the scones so bravo! You know it’s a great recipe when even little mistakes like that don’t ruin it. These scones are very tasty.
Very tasty, and easy to make.😊