Is there anything better than a warm, flaky scone with your morning coffee? How about a maple scone made with maple sugar, finished with crunchy maple-candied pecans and a warm maple glaze? I’ll have to step away from writing this as I go take another bite…
A few weeks ago, we posed a question to our Facebook friends and Instagram followers about what they’d like to see more of from us! “Recipes” was by far the most popular response. One customer posted that she would like to see a recipe for maple scones, so without further adieu I give you: Maple Scones with Maple Candied Pecans
The recipe is inspired by “two peas & their pod” Maple Scones — but we added an extra dose of maple. Can you ever have too much maple? You’ll never hear that from us.
Maple Scones with Maple Candied Pecans
For the Scones:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons maple sugar
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, cut into ¼-inch cubes
- ¾ cup heavy cream, plus 1 tablespoon, divided
- 1 large egg, slightly beaten
- ½ teaspoon vanilla extract
For the Maple Glaze:
- ¼ cup unsalted butter
- ¼ cup Dark maple syrup
- 2 tablespoons heavy cream
- 1 ⅓ cups powdered sugar
For the Maple Candied Pecans:
- 1 cup shelled pecan halves
- 1 tablespoon salted butter
- 1 tablespoon packed brown sugar
- 1 tablespoon Dark maple syrup
Start with the Maple Candied Pecans
- Preheat the oven to 180C/350F
- Place a small pan on medium heat, add the butter, sugar and maple syrup
- Stir until it comes to a boil, add the pecans and toss well to coat
- Keep cooking for another 3 minutes or so and then pour onto a baking sheet lined with parchment paper or a silicone baking mat
- Spread the nuts onto a single layer and place in the oven for 6-8 minutes. Keep a close eye on them as they can burn easily!
- Remove from the oven to cool
- Chop into small pieces once pecans have cooled
Next, Make the Scones!
- Turn up the oven to 200C/400F
- Line another baking sheet with parchment paper or a silicone baking mat and set aside
- In a large bowl, whisk together flour, baking powder, maple sugar and salt. Quickly cut in the cold butter using a pastry blender or fork. Mix until the mixture resembles coarse meal with a few larger lumps of butter throughout
- In a small bowl whisk together ¾ cup heavy cream, the egg and vanilla extract. Pour the mixture over the dry ingredients and stir with a spatula until dough begins to form. Do not over mix
- Transfer dough onto a floured surface and knead until it forms a ball. Form scones by patting the dough into a ¾-inch thick circle and cut into 8 even triangles.
- Place the scones on prepared baking sheet. Brush scones lightly with the additional tablespoon of heavy cream. Bake for 15-17 minutes or until scones are lightly golden brown. Cool scones on a wire cooling rack
Finally, the Maple Glaze: (make while scones and pecans are cooling)
- In a small saucepan, add butter, maple syrup and heavy cream. Heat over medium heat until butter is melted and ingredients are combined, stirring occasionally.
- Slowly whisk in the powdered sugar, adding about ¼ cup at a time. The glaze will be a little lumpy at first but will smooth out as you keep whisking.
- Let glaze cool for 5 minutes. Drizzle over cooled scones.
- Finish with chopped maple candied pecans
*Note – Scones will keep well in an airtight container for up to 2 days but are best eaten the day they are made.