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I promised I would share this recipe last week. This scone is my favorite of the three that I made recently (it’s probably because of the glaze…yum). Although, both the Blueberry and Mango Scones were really good and all super easy to make. They all use the same base recipe, so that makes it really easy to triple the recipe and then just add in the specialty ingredient to change it up.
Go for the real maple syrup in this recipe. I know it’s more expensive, but having real maple syrup is a necessity. Maple flavored corn syrup is a such a slap in the face when you are making these wonderful scones from scratch. The benefit of cooking from scratch is the ability to control all the ingredients! Okay, I’ll get off my soap box now…you get the point.
Maple Pecan Scones with Maple Glaze
2 cups AP flour (plus more for kneading)
1/3 cups sugar
1 tbl baking powder
5 tbls cold butter, cut into to small cubes
1/2-3/4 cup half and half (whole milk or heavy cream work well too)
1 tbl real maple syrup
3/4 cup chopped pecans
Preheat oven to 400. Prepare a baking sheet with non-stick cookie sheet. In a medium bowl, combine flour, sugar, and baking powder. Cut in butter with pastry blender or fork until crumbly. Stir in half and half and maple syrup. Gently fold in chopped pecans.
On a lightly floured surface, knead dough 5 or 6 times. Roll dough into a 1/2-inch thick circle.** Cut into eight triangles (I use my pizza cutter). Place dough triangles on prepared pan. Brush tops with a little half and half and sprinkle with turbinado sugar (or granulated sugar).
Bake for 15-20 minutes or until golden brown. When scones have cooled completely, drizzle glaze with a spoon onto the scones (recipe follows).
**Or divide dough in half and make two smaller circles. Cut into 8 triangles each. This makes a nice size for taking to a brunch potluck or if you are having a lot of other food.
2 cups confectioner’s sugar
2 tbls real maple syrup
milk (amount varies)
Combine sugar and syrup in a small bowl. Slowly add in milk until glaze reaches the desired consistency (probably 2-4 tbls). The glazes should be able to drizzle off a spoon onto the scones. Not too thick or it will be clumpy (add more milk)….too thin and it will run off the scones (add a little more sugar).