Maple Pecan Scones Recipe

As a food blogger, I wrote a Maple Oat Scones Recipe that highlights oats and pecans plus a clever maple twist you’ll want to read about.

I bake a lot but these Maple Pecan Scones kept sneaking into my head. The flavor from pure maple syrup and the little chew of old fashioned rolled oats makes them feel unexpected, like a breakfast that knows how to surprise you.

I kept thinking of a Maple Oat Scones Recipe I once bookmarked and even how a Maple Pecan Sourdough Scones version might behave, but this one stands on it’s own. They are not trying too hard yet they make you pause, grab another, and wonder why you waited so long to try scones this way.

Ingredients

Ingredient Quantities

• 2 cups (240 g) all-purpose flour
• 1/2 cup (45 g) old-fashioned rolled oats
• 1/4 cup (50 g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup (113 g, 1 stick) cold unsalted butter, cubed
• 3/4 cup (90 g) chopped pecans, toasted
• 3 tablespoons pure maple syrup
• 1 large egg
• 1/2 cup (120 ml) heavy cream
• 1 teaspoon pure vanilla extract
• Coarse sugar for sprinkling, optional
• For maple glaze optional: 3/4 cup (90 g) powdered sugar
• For maple glaze optional: 2 tablespoons pure maple syrup
• For maple glaze optional: 1 to 2 tablespoons milk or heavy cream

How to Make this

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment and set aside; if your pecans arent toasted yet, spread them on the sheet and toast 5-7 minutes while the oven warms, then chop and cool.

2. In a large bowl whisk together 2 cups flour, 1/2 cup rolled oats, 1/4 cup granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt until evenly combined.

3. Add 1/2 cup cold cubed butter to the dry mix and cut it in with a pastry cutter or two forks until the mixture looks like coarse crumbs with some pea sized pieces left. Tip: you can grate frozen butter on a box grater for a faster, flakier result.

4. Stir in 3/4 cup chopped toasted pecans and gently toss so they are distributed through the dry mix.

5. Whisk together wet ingredients in a small bowl: 3 tablespoons pure maple syrup, 1 large egg, 1/2 cup heavy cream and 1 teaspoon vanilla. Pour into the dry mix and stir with a fork just until the dough holds together. Dont overmix; it should be slightly shaggy but not sticky. If too wet add a tablespoon of flour, if too dry add a splash more cream.

6. Turn the dough onto a lightly floured surface and gently pat into a 7 to 8 inch round about 1 to 1 1/4 inches thick. Use a bench scraper or knife to cut into 8 wedges, or chill the round 10 minutes and cut for cleaner edges.

7. Transfer wedges to the prepared sheet about 1 inch apart. Brush tops lightly with extra cream or beaten egg and sprinkle coarse sugar if using. Bake 15 to 20 minutes until golden on top and a toothpick comes out clean from the center.

8. Cool scones on a rack for 10 minutes before glazing or serving. They are best the day of, but you can store cooled scones in an airtight container for 1-2 days, or freeze wrapped for up to one month.

9. For optional maple glaze: whisk 3/4 cup powdered sugar with 2 tablespoons pure maple syrup and 1 to 2 tablespoons milk or heavy cream until smooth and pourable. Drizzle over cooled scones and let set. Enjoy warm or room temp.

Equipment Needed

1. Baking sheet, lined with parchment paper
2. Large mixing bowl
3. Small bowl for wet ingredients
4. Whisk
5. Pastry cutter or two forks (or box grater to grate frozen butter for a flakier, faster result)
6. Measuring cups and spoons
7. Bench scraper or sharp knife to cut the round into wedges
8. Pastry brush and wire cooling rack
9. Rubber spatula or wooden spoon for folding the dough together

FAQ

Maple Pecan Scones Recipe Substitutions and Variations

• Whole wheat pastry flour, swap 1:1. Scones will be a bit denser and nuttier, if dough seems dry add 1 to 2 tbsp extra cream and don’t overwork it.
• Cold coconut oil (solid) instead of butter, use 1:1. Gives a light coconut taste, keep the dough very cold or it can get greasy.
• Half and half for heavy cream, use 1:1 — less rich though. Or do 1/2 cup milk + 2 tbsp melted butter to mimic the creaminess.
• Walnuts or sliced almonds for pecans, use 1:1 and toast them first. For a nut free option try toasted sunflower seeds, same measure.

Pro Tips

1) Keep the butter rock cold and work fast. Grate frozen butter on a box grater or cut cold cubes, toss into the flour and cut it in until you still see pea sized bits. Those little chunks melt in the oven and give flaky layers, so dont overmix or warm the dough with your hands.

2) Toast the pecans while the oven warms, let them cool completely then chop. Toasting brings out way more flavor, and chopping them a bit chunky gives nice crunch. Save a few halves for the tops so the scones look homemade not machine-made.

3) Chill the dough 10 to 15 minutes before you cut it, it makes way cleaner edges and less spreading in the oven. If you want super sharp wedges, put the round in the freezer for 10 minutes then cut with a sharp knife or bench scraper, wiping it between cuts if it sticks.

4) Nail the glaze and storage. Start with less milk when you mix the powdered sugar and maple syrup, then add a little until its pourable, you can warm the glaze a few seconds in the microwave if it gets too thick. Store baked scones in an airtight container for a day or freeze unglazed wrapped tight for up to a month, then reheat in a 350 F oven for a few minutes to freshen.