These Maple Pecan Scones are tender, buttery, and made without a mixer with pure maple syrup and crunchy pecans, then finished with a sweet maple glaze. They take about 30 minutes from start to finish with no mixer required, so they work for weekend brunch, fall mornings, or unexpected guests!
If you love scones as much as I do, you'll also want to try my glazed apple cinnamon scones, chocolate chunk scones, and cranberry scones with white chocolate!
I've been baking for over 20 years, and I love making scones, so there are plenty of different versions on my blog. These are a favorite because the dough is so easy to make, and maple and pecans are a combination I can't resist. My four boys never say no to scones, so they're an easy Saturday or Sunday morning breakfast around here!
Recipe Highlights
- No mixer needed! The dough comes together easily with a pastry cutter and a couple of mixing bowls.
- Cold butter gives you flaky pockets and a soft, tender crumb.
- Pure maple syrup flavors both the dough and the glaze.
- Ready in about 30 minutes, which is quick enough for unexpected guests.
- Makes 8 scones, ideal for casual entertaining or a relaxed weekend breakfast.
Ingredient Notes
- Pure maple syrup: This is one ingredient I never compromise on! I always use real maple syrup instead of pancake syrup because it gives both the scones and the glaze that delicious, rich maple flavor.
- Cold unsalted butter: Cut it into small cubes and keep it in the fridge until you're ready to use it. The cold butter is what creates those flaky pockets inside the scones.
- Pecans: Chopped pecans go into the dough, and a few more finish the glaze. Toasting them is totally optional, but if you want extra pecan flavor, toast them in a dry frying pan for 5 to 7 minutes first.
- Heavy cream and egg: Along with the maple syrup and vanilla extract, these make up the wet ingredients. A little extra cream brushed over the tops helps the scones bake up golden.
- Brown sugar and cinnamon: Light brown sugar and a touch of cinnamon add cozy warmth to the dough.
- The glaze: The glaze is a must for me! Powdered sugar, more maple syrup, vanilla, and a splash of milk or cream whisk together into a thick drizzle that's so yummy on these scones.
How to Make Maple Pecan Scones
- Step 1: In a large mixing bowl, whisk together the dry ingredients: flour, brown sugar, baking powder, cinnamon, and salt.
- Step 2: Work in the cold butter until the mixture looks like crumbly pebbles, then stir in the pecans.
- Step 3: Whisk the cream, egg, maple syrup, and vanilla, then stir it in until a shaggy dough forms.
- Step 4: Pat the dough into an 8-inch round and cut it into 8 wedges.
- Step 5: Place the scones on a parchment paper-lined baking sheet, brush the tops with cream, and bake until lightly golden.
- Step 6: Let the scones cool slightly, then drizzle with glaze and top with pecans.
- *See recipe card below for full instructions!
Charlotte's Tips for making the best Maple Pecan Scones
- Keep the butter cold. The key is always the cold butter, because it makes flaky pockets in the scones that just can't be beat.
- Work it in until pebbly. I love my pastry cutter, but your fingertips work great too, and you can even grate the cold butter. You want a crumbly, pebble-like texture.
- Stir gently and stop early. Overmixing makes a tough scone instead of a soft, tender one, and King Arthur Baking's scone guide warns that overhandling the dough does the same.
- Don't overbake. Take them out as soon as the tops and edges are lightly golden.
- Chill only if you need to. If your kitchen is warm or shaping takes a while, cut the scones and chill them in the fridge. With cold butter, I rarely have to, and the shape doesn't change much.
- Add the pecans on top right away. Sprinkle the extra chopped pecans over the glaze while it's still wet so they stick, and they look so pretty for presentation.
What to Serve with Maple Pecan Scones
These scones are lovely for casual entertaining, and they come together so fast that you can throw them together for unexpected guests. The glaze and extra pecans on top make them look elegant without any extra effort.
For a weekend breakfast, I like to add some protein, especially for my boys. Soft, cheesy scrambled eggs or sausage links in the air fryer are easy ways to do it, and a homemade pumpkin spice latte fits right in on a fall morning.
Storage Tips
Room temperature: Keep the scones in an airtight container at room temperature for up to 2 days.
Refrigerator: For a little longer, refrigerate them for up to 5 days. They usually disappear in my house, so it's never much of an issue!
Freezing: I don't usually freeze them, but they can be frozen. Take them out the night before you plan to serve them, let them thaw in the fridge, then leave them out until they come to room temperature.
I wouldn't. I don't use artificial syrups, and pure maple syrup is what gives both the scones and the glaze their cozy maple flavor.
No, it's totally optional, and the scones are delicious either way. For extra pecan flavor, toast the chopped pecans in a dry frying pan for 5 to 7 minutes first.
Overmixing the dough can give you a tough scone instead of a soft, tender one. Stir only until a shaggy dough forms, and take the scones out as soon as they're lightly golden.
Usually not. If your kitchen is warm or shaping takes you a while, cut the scones and chill them in the fridge before baking. With cold butter, I rarely need to, and the scones hold their shape.
Yes, they can be frozen. Take them out the night before you want to serve them, let them thaw in the fridge, then leave them out until they come to room temperature.
Recipe
Maple Pecan Scones
Ingredients
For the Scones:
- 2 cups all-purpose flour
- ⅓ cup packed light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup cold unsalted butter cut into small cubes
- ½ cup chopped pecans
- ½ cup heavy cream plus more for brushing
- 1 large egg
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
For the Maple Glaze:
- ¾ cup powdered sugar
- 2 tablespoons pure maple syrup
- 1-2 teaspoon milk or heavy cream as needed
- ¼ teaspoon vanilla extract
- 2 tablespoons finely chopped pecans for topping
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt.
- Add the cold butter and work it into the flour mixture using a pastry cutter or your fingertips until crumbly, with a few pea-sized pieces of butter remaining. Stir in the chopped pecans.
- In a separate bowl, whisk together the heavy cream, egg, maple syrup, and vanilla extract. Pour into the dry ingredients and gently mix until a shaggy dough forms. Be careful not to overmix.
- Turn the dough onto a lightly floured surface and gently bring it together with your hands. Pat it into an 8-inch circle, about ¾ to 1 inch thick.
- Cut the dough into 8 wedges and arrange them on the prepared baking sheet, leaving about 2 inches between each one. Lightly brush the tops with heavy cream.
- Bake for 16–19 minutes, until the scones are lightly golden on top and around the edges. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
- While the scones cool, whisk together the powdered sugar, maple syrup, vanilla, and 1 teaspoon of milk or cream. Add a little more milk or cream as needed until you have a thick but pourable glaze.
- Drizzle the maple glaze over the slightly cooled scones and sprinkle with finely chopped pecans while the glaze is still wet. Allow the glaze to set before serving.
Cold butter, pure maple syrup, and a generous drizzle of glaze are really all it takes. Grab the recipe card, bake a batch this weekend, and let me know how they turn out! Want to keep baking? Browse my Thanksgiving brunch recipes or 40 sweet breakfast ideas.
I hope you love this Pecan Maple Scones Recipe. If you make this recipe, leave a comment and a rating! I'd love to know how you liked it. Enjoy, xoxo!
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