Maple Pecan is officially my new favorite coffee creamer, coffee flavor, and now scone flavor too. I thought Blackberry Scones were my favorite – then, Peach Scones, but then I made these and – well, they’re amazing. Try these today, and watch your family SWOON.
Maple syrup is simply sublime in baked goods. Made from the sap of maple trees, it lends a succulent, savory flavor, that tastes simply delicious. We love you maple trees! Thanks for making these delicious, super-yummy scones possible.
Scones can be sweet or savory. And these are both. Their biscuit-like texture perfectly complements the maple flavoring, creating a kind of maple French toast kind of butter cookie-biscuit texture and flavor. Then you add that delicious powdered sugar glaze, which always reminds me of being a little kid, and all the yummy desserts my mother made, cloaked in that delicious icing – and so, it’s a real comfort food experience for me, eating these. My kids love to take the maple experience one step further and slather them in butter and dip them in syrup. I know – but they might as well have a sugar fest every now and then and get it over with!
How to Do a Quick Holiday Preparation of Buttery Maple Pecan Scones
If you want to really impress guests or your family, make your scone dough one to two days ahead of your party, or gathering, or to take to your event or school function. Freeze that dough after you cut it into scone triangles so it gets ultracold. Cold scone dough is GOOD scone dough.
Now, simply pull out your scone dough and bake it. While they’re getting all delicious in the oven, make your maple powdered sugar glaze, which only takes a minute or two to throw together but is oh-so-delicious. Your guests will be floored at your baking artistry and the savory, sweet, and heavenly flavor of these scones. Plan on boxing up some to send home with guests so they can prolong the experience at home. They’re that good. I put them in little boxes, with fall-colored paper and foil leaf stickers on them. It’s a fun bake-and-make session to have with your children, too. They’ll love helping you bake and craft!
How to Make Ahead and Store?
Scone dough is especially freezer-friendly. You can freeze unbaked scone dough for three weeks before quality suffers. Same with baked scones – three weeks, tops – or the flavor and quality suffer. If unbaked, make sure they’re not touching or they will fuse together.
Serving Suggestions
Want a fall breakfast extravaganza? Serve these with my Baked Pumpkin French Toast and use the powdered sugar maple glaze on both dishes! For the adults, serve with my Spiked Slow Cooker Apple Cider. This is an especially nice breakfast when your hubby has all his honey-dos done and deserves a lazy day of watching movies with you and the kids!
Maple Pecan Scones
Ingredients
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter cold
- 2/3 cup chopped pecans toasted
- 1/3 cup heavy cream
- 1/4 cup real maple syrup
- 1 large egg
- 2 teaspoons vanilla extract
- 3/4 cup powdered sugar
- 1/2 teaspoon salt for glaze
Instructions
- Get ready. Preheat your oven to 375° F and line a baking sheet with parchment paper.
- Mix dry ingredients. In a large bowl, whisk together flour, brown sugar, baking powder, and salt.
- Incorporate butter. Grate the cold butter using a cheese grater and mix it into the dry ingredients with your hands. Then, gently mix in the toasted pecans.
- Combine wet ingredients. In a separate bowl, whisk together the heavy cream, egg, maple syrup, and vanilla extract.
- Form the dough. Pour the wet ingredients into the dry mixture and stir until just combined. Turn the dough onto a floured surface, shape into a ball, and flatten into an 8-9 inch disc. Cut into 6-8 wedges.
- Bake. Place the scones on the prepared baking sheet and bake for 25-28 minutes until golden brown. Let them cool for 5-10 minutes.
- Make the glaze. Whisk together powdered sugar, maple syrup, and salt to create the glaze. Adjust the consistency with additional powdered sugar or maple syrup if needed.
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