Categorized:

  • Breakfast
  • Desserts
  • Fall Faves

Tagged:

  • brown sugar
  • butter
  • cream
  • eggs
  • flour
  • maple extract
  • milk
  • oats
  • powdered sugar
  • sugar
  • vanilla extract
Maple Pecan Scones - 1

Maple Pecan Scones

Ingredients

Scone

  • 10 Tbsp unsalted butter, frozen for 30 minutes
  • 3/4 cup (75g) quick oats
  • 1 3/4 cups (248g) all-purpose flour
  • 1/4 cup (55g) packed light-brown sugar
  • 1/4 cup (55g) granulated sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (105g) chopped Fishers pecans, divided
  • 1/2 cup + 1 Tbsp (150ml) heavy cream, divided
  • 1 large egg
  • 1 tsp maple extract
  • 3/4 tsp vanilla extract

Glaze

  • 1 cup (130g) powdered sugar
  • 1 Tbsp heavy cream, then more as needed
  • 1 Tbsp milk
  • 1 1/2 tsp maple extract, or more to taste

Instructions

  • For the scones: Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone liner. In a food processor, pulse oats until ground into a flour, about 1 - 2 minutes.
  • Pour oats into a large mixing bowl along with flour, brown sugar, granulated sugar, baking powder, baking soda and salt. Whisk well to combine while breaking up clumps of brown sugar.
  • In a small mixing bowl whisk together 1/2 cup of the heavy cream, the egg, maple extract and vanilla extract. Grate butter on the small holes of a box grater and add to flour mixture (use a butter knife to scrape any excess from grater).
  • Cut butter into flour mixture using a pastry cutter or fork until it resembles a coarse meal. Stir in 2/3 cup of the pecans.
  • Pour cream mixture into flour mixture and toss with a rubber spatula until evenly moistened and it starts to come together in large clumps, then gently knead mixture in bowl by hand several times until it comes together.
  • Pour into a lightly floured surface and gently pat and shape into a 8 1/2-inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet and brush tops with remaining 1 Tbsp heavy cream.
  • Bake in preheated oven until golden, about 13 - 15 minutes.
  • Cool on a wire rack slightly then spoon and spread glaze over scones and sprinkle with remaining 1/3 cup pecans. Allow glaze to set at room temperature, store in an airtight container once cool.
  • For the glaze: Whisk together all glaze ingredients in a small mixing until well combined. Thin with additional cream as needed, 1 tsp at a time.

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