Save Tender, buttery scones infused with maple syrup and toasted pecans, topped with a cinnamon streusel and a sweet maple glaze—a perfect treat for breakfast or brunch.
I first made these scones for a weekend brunch, and the house filled with the warm scent of maple and cinnamon. Every bite took me straight to autumn mornings and cozy gatherings.
Ingredients
- All-purpose flour: 2 cups (250 g) for scones, 1/4 cup (30 g) for streusel
- Granulated sugar: 1/3 cup (65 g)
- Baking powder: 1 tablespoon
- Salt: 1/2 teaspoon
- Unsalted butter, cold and cubed: 1/2 cup (115 g) for scones, 2 tablespoons (30 g) for streusel
- Chopped toasted pecans: 2/3 cup (80 g)
- Heavy cream: 1/2 cup (120 ml), plus more for brushing
- Pure maple syrup: 1/4 cup (60 ml) for scones, 2 tablespoons for glaze
- Large egg: 1
- Vanilla extract: 1 teaspoon
- Light brown sugar: 2 tablespoons for streusel
- Ground cinnamon: 1/2 teaspoon for streusel
- Powdered sugar: 1/2 cup (60 g) for glaze
- Milk or cream: 1–2 teaspoons for glaze
Instructions
- Preparation:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- Incorporate Butter:
- Add cold, cubed butter and cut it into the flour until mixture resembles coarse crumbs.
- Add Pecans:
- Stir in chopped toasted pecans.
- Combine Wet Ingredients:
- Whisk cream, maple syrup, egg, and vanilla. Pour into dry ingredients and gently mix just until combined.
- Shape and Cut:
- Turn dough onto floured surface and form a 7-inch (18 cm) disk about 1 inch (2.5 cm) thick. Cut into 8 wedges and transfer to baking sheet.
- Prepare Streusel:
- In a bowl, mix flour, brown sugar, and cinnamon. Cut in butter until crumbly. Sprinkle over scones.
- Brush and Bake:
- Brush scones lightly with extra cream. Bake 18–20 minutes until golden brown and set. Cool on a wire rack.
- Make Glaze:
- Whisk together powdered sugar, maple syrup, and milk for drizzling consistency. Drizzle over cooled scones.
Save This scone recipe has become a favorite in our family breakfasts—especially when we sit together, sipping coffee and sharing stories as we enjoy each bite.
Required Tools
Mixing bowls, pastry cutter or fork, baking sheet, parchment paper, measuring cups and spoons, whisk, knife
Allergen Information
Recipe contains wheat (gluten), dairy (butter, cream), eggs, and tree nuts (pecans). Always check ingredient labels if concerned about allergens or cross-contamination.
Nutritional Information (per serving)
Calories: 380, Total Fat: 22 g, Carbohydrates: 41 g, Protein: 5 g
Save These scones deliver a delightful blend of textures and flavors—make a batch to brighten any morning. Serve warm for the ultimate treat.
Recipe FAQ
- → Can I substitute walnuts for pecans?
Absolutely! Walnuts provide a similar texture and flavor, making them a great alternative in these baked goods.
- → How do I achieve flaky, tender scones?
Use cold, cubed butter and avoid overmixing the dough. This helps create a crumbly, light texture.
- → What type of maple syrup is best?
Pure maple syrup offers the richest flavor. Avoid using imitation syrup for an authentic taste.
- → Can these be made ahead of time?
Yes, scones can be baked and stored in an airtight container for up to two days. Reheat gently before serving.
- → Are these suitable for vegetarians?
Yes, this treat is vegetarian-friendly since it contains no meat or gelatin ingredients.