Best Maple-Pecan Scones – Sweet, Nutty & Simple to Bake

 

When I first moved over to the U.K. it was impossible to get Maple Syrup anywhere. You had to pay a premium price at a Health Food store or import it.  I travelled over to the U.K. on the airplane with a 4-litre can of Maple Syrup. (Pre 9/11) I was not leaving one of my favorite things behind!! (Ask me about how much fun it was lugging that thing through two separate terminals!!)

As a Canadian my arteries run with Maple Syrup. I grew up with it. I can remember visiting my French relatives in Northern Quebec and buying tiny Maple filled sugar cones at the corner store, along with Maple Candies. A favorite dessert there was puff pastry topped with really thick sweet cream and lashings of maple syrup or caramel.  My love of Maple Syrup runs really deep.  Always has, always will.

 

It is just something I always have in my refrigerator.  I love Maple anything. It is a love I share with my papa. If something has maple in it, we are both on it!  

When I saw this small-batch recipe for Maple-Pecan Scones with a Maple Glaze in a cookbook of mine, (CIA Baking for Two) I just had to bake them!  I just knew I would fall in love with them, and true confession . . .  I have.

These are beautiful scones. Buttery, moist and not too sweet with a lovely hint of maple and the beautiful nutty crunch of toasted chopped pecans peppered throughout.   Don't skip the glaze. It is beautiful, silky and compliments these scones wonderfully. Adding a toasted pecan half to the top was my idea. I thought it would dress them up. The jury is out on that, but don't let that deter you from baking them.

If you are looking for a tasty teatime treat and love Maple, these should be calling your name! They are quite simply delicious!

 

INGREDIENTS NEEDED

TO MAKE MAPLE-PECAN SCONES 

You will probably have these in your baking cupboard and refrigerator already. 

• 1 cup (125g) unsifted all-purpose, plain flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3 TBS (43g) butter, cold and cut into bits
• 1/4 cup (30g) chopped toasted pecans
• 2 1/2 TBS of pure maple syrup, divided
• 1/2 cup (120ml) heavy cream
• 3 TBS (25g) icing sugar, sifted
• 4 whole toasted pecans (optional)

 

I use plan all-purpose flour. I usually bake by weight. If you are using cups, spoon the flour into the cup measure and level it off with a straight edge for the correct measurement.

I used salted butter. It is all I keep in my kitchen. Use it cold from the refrigerator. You don't need to cut the bits too small. Keep it cold.

See below for how to toast the nuts.

Use pure Maple syrup, not pancake syrup or artificial flavoring.

Use heavy or whipping cream.

Icing sugar is also known as powdered sugar or confectioner's sugar.

 

HOW TO MAKE

MAPLE-PECAN SCONES

WITH A MAPLE GLAZE

Follow my hints and tips posted separately below for success.

1. Preheat the oven to 375*F/190*C/gas mark 5. Line a small, rimmed baking sheet with baking parchment. Set aside. (I used a quarter sheet pan. Don't crowd them on the pan. Leave plenty of space between.)
2. Measure the flour, baking powder and salt into a food processor. Blitz for 10 seconds to combine.
3. Drop in the cold butter. Pulse 5 or 6 times to cut the butter in. It should resemble coarse cornmeal with a few larger bits. (Don't overdo this. You want a mix of bits.)
4. Transfer to a mixing bowl. Stir in the toasted pecans. (Toast pecans in the oven on a baking sheet while the oven is preheating. Keep an eye on them. Let cool.)
5. Whisk the cream and 1 1/2 TBS of the maple syrup together to combine well. The syrup should have dissolved completely into the cream. (This is important.)
6. Pour this mixture over top of the flour mixture and mix in with a fork until you have a shaggy dough. Gently knead for 5 to 10 seconds until the dough comes together. (DON'T over handle the dough.)
7. Tip out onto a lightly floured surface and gently shape into a round that is 3/4 inch thick, sealing any cracks that might appear. (Be gentle.)
8. Using a sharp knife cut into 4 equally sized wedges. Place onto the prepared baking sheet, leaving plenty of space between each wedge. (Use a sharp cut down and back up with a really sharp knife. Don't saw or twist.)
9. Bake in the preheated oven for 18 to 23 minutes, rotating the sheet pan halfway through the bake time. (They are done when golden brown on the edges and bottom.)
10. Transfer to a wire rack and leave to cool for 20 minutes. (It is important to cool them before glazing or the glaze will just slide off from the heat.)
11. Whisk the icing sugar and remaining maple syrup together to form a thick glaze. If it is too thick (and mine was) then add a few drops of water to thin.
12. Drizzle over the scones. Optionally place 1 toasted pecan half on top of each.
13. Let the glaze set completely before serving.

 

HINTS AND TIPS 

FOR MAKING GREAT SCONES

If you follow my hints and tips, you cannot go wrong!  I promise you scone success every time!  The perfect scone is crisp and almost caramelized on the outsides, and tender and buttery, slightly sweet inside.

1.  Always use cold butter, or even frozen butter. This will give your scone a much better rise.  As the scones bake the cold butter, melts and creates lovely buttery air pockets.

2.  Never overwork the dough.  Use as light a touch as possible. Overworking the dough toughens the scone.  This is the same for biscuits as well. If using a cutter do not twist the cutter when you cut or you will end up with lopsided scones.

3.  If you have enough time, it is helpful to chill the scones for about 10 minutes prior to baking them.  Although not specifically necessary this will help to relax the gluten in the flour somewhat and give a nice tender texture and also ensures that your butter stays nice and cold.

4.  For crisp sides leave at least two inches of space between each scone.  For softer sides, crowd them closer together. Personally, I like crisp sides.

5. If using fresh fruit in scones, try not to use fruit that it too juicy.  This will mess with the integrity of your bake if the fruit is too wet.  Rinse and dry it really well prior to using it.  I like to use paper towels. Also if using loose frozen fruit, use it frozen.  Do not thaw it out first. 

6.  Don't overbake the scones.  Overbaking will make them really dry. Scones are done with they are a light golden brown on the bottom. If you are in doubt, break one open. They should not appear doughy or wet inside.  They should be slightly moist and tender.

 

FREQUENTLY

ASKED QUESTIONS

CAN THIS RECIPE BE DOUBLED?

Absolutely. You can double this recipe.  Simply multiply all of the ingredients by two.  The bake time will stay the same. Shape into 2 (5-inch) rounds and cut each into four scones.

CAN I USE SELF RISING FLOUR FOR THIS RECIPE?

Yes. But leave out the baking powder and salt called for in the recipe.  Since the quantities of both are the same as what I would use to make one cup of self-rising flour, this should work well.

CAN I MAKE THESE AHEAD OF TIME?

You could make the dough and shape these earlier in the day, placing them on the baking sheet ready to go.  Bake them about 40 minutes before you wish to serve them.

CAN THESE BE FROZEN?

Yes, you can freeze these without the glaze.  Wrap tightly and freeze for up to three months. Thaw and glaze when you wish to serve.

HOW LONG WILL THESE KEEP?

They will keep for 3 to 4 days but are best eaten on the day.

 

A FEW OTHER 

SCONE RECIPES TO ENJOY

I love scones and have baked quite a few different ones on the blog over the years. Here are a few of my favorites! 

CLASSIC ENGLISH SCONES - Lets begin with the best. These are the classic scone that you will see on offer in most tea rooms all across the UK.  Tall, light and studded with raisins, these are beautiful served with clotted cream, jam and steaming hot cups of tea.  These are scone perfection, and I have included a complete tutorial on scone making. You cannot go wrong! 

CHERRY AND VANILLA SCONES - Simple to make and studded with glace cherries. You could also use maraschino cherries if you cannot get the glace cherries. There is no eggs or cream in these lovely scones. They are delicious served with butter and jam.  

  

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Yield: 4 scones

Author: Marie Rayner

Maple-Pecan Scones with Maple Glaze

Prep time: 15 MinCook time: 23 MinTotal time: 38 Min

Buttery, flaky scones loaded with toasted pecans and glazed with a sweet maple glaze. Perfect with a hot cup of tea.

Ingredients

• 1 cup (125g) unsifted all-purpose, plain flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3 TBS (43g) butter, cold and cut into bits
• 1/4 cup (30g) chopped toasted pecans
• 2 1/2 TBS of pure maple syrup, divided
• 1/2 cup (120ml) heavy cream
• 3 TBS (25g) icing sugar, sifted
• 4 whole toasted pecans (optional)

Instructions

1. Preheat the oven to 375*F/190*C/gas mark 5. Line a small, rimmed baking sheet with baking parchment. Set aside.
2. Measure the flour, baking powder and salt into a food processor. Blitz for 10 seconds to combine.
3. Drop in the cold butter. Pulse 5 or 6 times to cut the butter in. It should resemble coarse cornmeal with a few larger bits.
4. Transfer to a mixing bowl. Stir in the toasted pecans.
5. Whisk the cream and 1 1/2 TBS of the maple syrup together to combine well. The syrup should have dissolved completely into the cream.
6. Pour this mixture over top of the flour mixture and mix in with a fork until you have a shaggy dough. Gently knead for 5 to 10 seconds until the dough comes together.
7. Tip out onto a lightly floured surface and gently shape into a round that is 3/4 inch thick, sealing any cracks that might appear.
8. Using a sharp knife cut into 4 equally sized wedges. Place onto the prepared baking sheet, leaving plenty of space between each wedge.
9. Bake in the preheated oven for 18 to 23 minutes, rotating the sheet pan halfway through the bake time. They are done when golden brown on the edges and bottom.
10. Transfer to a wire rack and leave to cool for 20 minutes.
11. Whisk the icing sugar and remaining maple syrup together to form a thick glaze. If it is too thick (and mine was) then add a few drops of water to thin.
12. Drizzle over the scones. Optionally place 1 toasted pecan half on top of each.
13. Let the glaze set completely before serving.

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