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Maple Pecan Scones

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!
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Prep Time 25 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 8 scones
Calories 559 kcal

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.