As you all probably know, we love our scones around here, and these take the scone game to a whole other level with lots of sweet maple syrup and toasted pecans and the perfect amount of sugary glaze to round out the whole bite!
Oh, hey, y’all! How are you doing this week? I’m behind on posting and behind on everything and pretty much okay with it, because I took five days of leave and I’m off this week! I’m off work for the first time since the four day weekend I took in Florida back in February and the brief jaunt we made back to California in December. One of the perks of being in the military is getting 30 days of leave a fiscal year, and I used a whopping 10 last year. Don’t be me, friends.
So what am I doing with my time? Well, hanging out with my husband and son, for one. I hate just seeing them in passing through my work-days, even though we’re all right in the same house. I’m getting some house projects done. I’m actually making some time to get out in nature for family hikes, my own hikes, and running – it’s been almost a month since I was last able to run! And as you can imagine, I’m cooking and baking up a whole new bunch of recipes for my family to enjoy!
We’re making up some delicious ones, too! And I can’t think of a better one to start off the week with than these delicious maple pecan scones I’ve been working on!
These have been a work in progress for a while. I first came up with this recipe last February, because we maple all year here. But it seemed like such a good fall recipe, I held onto it and shared it with my awesome friend Sarah, who put it through the test kitchen paces with me! She worked through a couple version, one with pecans {her favorite} and one without pecans {at her kiddos’ request, because kids, honestly} and offered some recommendations.
They were a hit at both our houses, but this is the version I think we’re all the happiest with. We hope you’re happy with them, too. They might take a little time, with all the mixing and the folding, but trust me, they’re worth it. I’m thinking about trying this same folding technique with some other mixtures, like my bacon cheddar chive scones!
One of the things we will be doing, though, is cutting down the size of the scones. As you can see below, they’re pretty high on the calories and one of these scones is almost too much for me. I’ll likely be using a biscuit cutter to make them into round scones as I do with my blueberry maple scones, and making the portion size a little friendlier! Pay attention to that little bit of virtue as you do not notice I make no mention of skipping the glaze {wave’s Jedi hand at you through screen}.
So here we go – let’s make some fall magic!
Maple Pecan Scones
Equipment
- Large mixing bowl
- Whisk
- Baking sheet
- Rolling Pin
Ingredients
For the Scones:
- 2 cups all-purpose flour
- 1/4 cup light brown sugar
- 2 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 1/2 cup unsalted butter
- 4 tbsp unsalted butter
- 2/3 cup heavy cream
- 4 tbsp maple syrup
- 2 ea eggs
- 1 cup pecans toasted and chopped
- 1/4 tsp sea salt
- turbinado sugar
For the Glaze (optional):
- 1 cup powdered sugar
- 1/4 cup maple syrup
- 1/4 tsp sea salt
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Cut in the 1/2 cup butter.
- Whisk together the cream, 3 tbsp maple syrup, and 1 egg in a small bowl. Pour the wet mixture over the dry mixture and stir until just evenly incorporated.
- Dump the dough onto a generously floured surface. Gather into a ball and knead 5-10 times, or until the dough just comes together.
- Cut the 4 tbsp butter into small pieces and with a fork, combine with 1 tbsp maple syrup.
- Heat your oven to 375F.
- Roll the dough into a large rectangle with the long side facing you. Spread half of the softened butter over the top and sprinkle with half the toasted pecans. Fold up the bottom third of the dough, and then fold down the top third to meet in the center. Roll out again into a rectangle and repeat with the remaining butter and pecans. Do the same fold again and gently flatten into a rectangle.
- Cut into 8 wedges and place the wedges on the parchment paper lined sheet.
- Whisk the remaining egg and salt together in a small bowl and brush onto the scones. Sprinkle with turbinado sugar.
- Bake for 20 minutes until the scones are nicely browned.
- While the scones bake, make the glaze (whisk together powdered sugar, syrup, and salt in a small bowl).
- Let the scones cool for about 5 minutes, and then drizzle with glaze and serve warm.
Ignore the carbs and calories. Just check out that beautiful sugary drizzle. Yummmmmm…
Oh yeah. That’s why I’m not skinny.
Need more scones in your life? I’ve also shared these:
As with all my other scones, you can make these scones to freeze and bake later – which is great when you’re hosting hungry hordes and don’t want to get up super early to bake.
Once you get them cut and on the baking sheet, freeze them. Once they’re frozen, you can remove them from the sheet and wrap them tightly in plastic wrap. Whenever you’re ready for fresh scones, remove however many you want to bake from the freezer, place on the baking sheet, brush with melted butter and sprinkle with flaky sea salt, and add an extra 5-8 minutes to baking time, or just bake them until they’re golden brown.
Here’s wishing you all an amazing week!
