Maple Pecan Scones Recipe
Buttery, tender, and drizzled with a glossy maple glaze, this Maple Pecan Scones Recipe tastes like a cozy fall morning in every bite.
I’ve baked a lot of scones over the past thirty years, but this maple pecan scones recipe is the one my family asks for as soon as the weather even thinks about turning chilly. These maple glazed scones are crumbly yet moist, full of toasty pecans, and kissed with real maple syrup—not maple flavoring, the real stuff. They’re just sweet enough for a maple pecan dessert, but not so rich that you can’t enjoy one (or two) for breakfast with your coffee.
What makes these feel special is the texture: tender maple scones with crisp, crunchy pecan topping, just like a bakery. We use cold butter, heavy cream, and a generous splash of pure maple syrup to create that classic bakery style scone crumb—slightly crisp edges with a soft, almost flaky center. If you love maple nut pastries or a cozy pecan maple breakfast, this one’s going to live on repeat in your kitchen.
Why You’ll Love This Maple Pecan Scones Recipe
You know what? Sometimes you just need a recipe that works and doesn’t ask for fancy ingredients or special skills. This is that recipe.
- Simple pantry ingredients – Flour, butter, cream, pecans, and maple syrup…things most home bakers already have.
- Bakery style at home – These buttery pecan scones bake up tall, tender, and golden, without any special equipment.
- Perfect for brunch – A beautiful brunch scones recipe that looks impressive on a platter, but is secretly easy.
- Make-ahead friendly – Freeze the unbaked wedges and enjoy fresh maple nut pastries whenever you like.
- Maple flavor that actually stands out – Real maple syrup in both the dough and glaze, plus a hint of vanilla.
- Great texture contrast – Soft, tender middle; crisp edges; and crunchy pecan topping in every bite.
- Customizable – Easy to adjust sweetness, add spices, or tweak for dietary needs (I’ll share ideas below).
- Ideal for gifting – Wrap a few in parchment and twine for a fall breakfast gift that feels homemade and thoughtful.
Ingredients
Before we start, a quick note: cold ingredients are your best friend with scones. Keep the butter and cream in the fridge until you need them. That’s the secret to tall, flaky scones.
For the Maple Pecan Scones:
- 2 ½ cups (300 g) all-purpose flour
- ⅓ cup (65 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon (optional but lovely for fall)
- ½ cup (1 stick / 113 g) unsalted butter, very cold, cut into small cubes
- ¾ cup (180 ml) heavy cream, cold (half-and-half will work, but the scones will be a bit less rich)
- ¼ cup (60 ml) pure maple syrup (use Grade A or “dark/robust” for stronger maple flavor)
- 1 large egg, cold
- 1 ½ teaspoons pure vanilla extract
- 1 cup (115 g) chopped pecans, toasted and cooled*
*To toast pecans: spread them on a baking sheet and bake at 350°F (175°C) for 6–8 minutes, until fragrant. Let cool before adding to the dough so they don’t melt the butter.
For the Crunchy Pecan Topping:
- ¼ cup (30 g) chopped pecans
- 1 tablespoon coarse sugar (turbinado or “sugar in the raw” is great)
- 1 tablespoon maple syrup
For the Maple Glaze:
- 1 cup (120 g) powdered sugar, sifted
- 3–4 tablespoons pure maple syrup
- ½ teaspoon vanilla extract
- Pinch of fine sea salt
- 1–2 teaspoons milk or cream, only if needed to thin
A quick ingredient tip: when you’re baking with maple syrup, the flavor really does depend on the syrup. The darker “robust” styles give you deeper maple flavor, which is perfect for these homemade maple scones.
Directions
Let me walk you through this—nothing fancy, just calm, confident home baking.
-
Preheat and prepare your pan.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat so the scones don’t stick and brown too fast on the bottom. -
Mix the dry ingredients.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until everything looks uniform. This helps distribute the leavening so your scones rise evenly. -
Cut in the cold butter.
Add the very cold butter cubes. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits of butter. Those little bits of butter are what make the scones flaky—so don’t work it into a paste. -
Stir in the pecans.
Add the cooled toasted pecans and toss to coat them in the flour mixture. This helps keep them evenly spread so you get pecan studded scones, not pockets of nuts in just one slice. -
Whisk the wet ingredients.
In a separate medium bowl, whisk together the heavy cream, maple syrup, egg, and vanilla until smooth. The mixture should look like a rich, pale caramel color. -
Bring the dough together gently.
Pour the wet mixture into the dry ingredients. Stir with a spatula or wooden spoon just until the dough starts to come together. It will look a bit shaggy—that’s exactly what you want. If there are a few dry spots, you can add 1–2 teaspoons extra cream, but don’t overdo it. -
Shape the dough.
Turn the dough onto a lightly floured surface. Gently knead it 4–5 times, just enough so it holds together. Pat it into a circle about 7–8 inches across and about 1 inch thick. Try not to warm the dough with your hands too much. -
Cut into wedges.
With a sharp knife or bench scraper, cut the circle into 8 equal wedges, like a pizza. Transfer the wedges to your prepared baking sheet, spacing them a little apart. They’ll puff and spread slightly as they bake. -
Add the crunchy pecan topping.
In a small bowl, mix the extra chopped pecans, coarse sugar, and 1 tablespoon maple syrup. Spoon a little over the top of each scone, pressing lightly so it sticks. This gives you that beautiful crunchy pecan topping and extra maple flavor. -
Chill briefly (if you can).
Slide the baking sheet into the fridge for 10–15 minutes while the oven finishes heating. Chilling firms up the butter, which helps the scones rise taller and keeps them tender. -
Bake the scones.
Bake for 16–20 minutes, until the scones are golden at the edges and the tops feel set when lightly touched. If your oven has hot spots (most do), rotate the pan halfway through. -
Cool before glazing.
Let the scones cool on the pan for 5 minutes, then transfer to a wire rack. They should be warm but not hot before you glaze them, or the glaze will slide right off. -
Make the maple glaze.
In a small bowl, whisk together the powdered sugar, maple syrup, vanilla, and pinch of salt. If it seems too thick to drizzle, add milk or cream, ½ teaspoon at a time, just until it flows slowly off the spoon. You’re aiming for a thick but pourable glaze. -
Glaze and serve.
Drizzle the glaze over the cooled or just-warm scones. You can do a zigzag pattern, or spoon it right over the top for a thicker layer like a true maple glazed scone from a bakery. Let the glaze set for about 10 minutes, then serve.
Servings & Timing
- Yield: 8 large bakery style scones
- Prep Time: 20 minutes
- Chill Time: 10–15 minutes (helpful, but you can skip if you’re in a rush)
- Bake Time: 16–20 minutes
- Total Time: About 45–55 minutes
These are lovely warm from the oven for a fall breakfast recipe, but they’re also wonderful later in the day with tea or as a simple maple pecan dessert after a cozy dinner.
Variations
Here’s the thing: once you’ve got a base Maple Pecan Scones Recipe you love, it’s easy to play.
- Maple Walnut Scones – Swap the pecans for walnuts for a slightly more robust, woodsy flavor.
- Cinnamon Maple Swirl – Add ½ teaspoon extra cinnamon and sprinkle cinnamon sugar between two thinner dough rounds, then stack and cut.
- Glazed Only (No Nuts) – Leave out the pecans and top with just the maple glaze for nut-free tender maple scones.
- Maple Chocolate Chunk – Stir in ½ cup dark chocolate chunks along with the pecans for a richer maple pecan dessert.
- Lighter Cream Version – Use half heavy cream and half milk; the scones will be a touch less rich but still tasty.
- Mini Brunch Scones – Pat the dough into two smaller circles and cut each into 8 wedges for 16 mini scones—perfect for brunch buffets.
Storage & Reheating
One of my favorite things about these homemade maple scones is how well they store. That makes them weekday-breakfast-friendly, not just “special occasion only.”
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Room temperature:
Store cooled, glazed scones in an airtight container at room temp for up to 2 days. Place parchment between layers so the glaze doesn’t stick. -
Refrigerator:
For slightly longer storage, keep them in the fridge for up to 4 days. Let them come to room temperature or warm gently before serving. -
Freezer (unbaked):
For the freshest texture, freeze the unbaked, cut wedges on a sheet pan until firm, then transfer to a freezer bag. Bake from frozen at 400°F, adding 3–5 extra minutes. Glaze after baking. -
Freezer (baked):
You can also freeze baked, unglazed scones for up to 2 months. Thaw at room temperature, warm in a 300°F oven for 8–10 minutes, then glaze. -
Reheating:
Warm leftover scones in a 300°F oven for 5–8 minutes to refresh the texture. The glaze will soften, but it still tastes wonderful.
Make-ahead tip: For a stress-free brunch, prep the dough the night before, cut into wedges, and chill tightly covered. Bake in the morning and glaze just before serving.
Notes from My Kitchen
After testing this Maple Pecan Scones Recipe more times than I’ll admit, here are the little things that really matter:
-
Cold butter is non-negotiable.
If the butter softens, the dough gets heavy and the scones spread too much. If your kitchen runs warm, pop the cut butter back into the fridge for a few minutes before mixing. -
Don’t overwork the dough.
It’s tempting to knead and fuss with it, but less handling means a more tender crumb. A slightly rough-looking dough usually bakes up better than a “perfectly smooth” one. -
Toast your pecans.
I know it’s an extra step, but toasted pecans add such a deep, nutty flavor. It really elevates these into truly buttery pecan scones. -
Use real maple syrup, not pancake syrup.
Pancake syrups are mostly corn syrup and fake flavor. For real maple syrup baking flavor, pure maple is worth it. Keep a small bottle just for baking, if budget is a concern. -
Adjust the glaze to your taste.
If you like your maple glazed scones less sweet, use a thinner drizzle. For dessert, go heavier—you’ll get more of that maple frappe-style sweetness on top.
And a small personal note: I like to bake these on Sunday afternoons, let them cool, and then hide one in the back of the bread box for Monday’s solo coffee. Little gifts to your future self matter.
FAQs
Can I make these scones without heavy cream?
Yes, you can use half-and-half or a mix of whole milk and a tablespoon of melted butter, though the scones will be slightly less rich and tender.
Why is my scone dough so dry and crumbly?
Scone dough should be a bit shaggy, but if it won’t hold together, add 1–2 teaspoons extra cream and gently press it together rather than kneading hard.
Can I use another nut besides pecans?
Absolutely—walnuts, almonds, or even hazelnuts work well in this maple nut pastries style recipe. Just keep the same amount and toast them first.
Do I have to chill the dough before baking?
You don’t have to, but even a 10-minute chill helps the butter firm up and gives you taller, flakier bakery style scones.
Can I cut these into rounds instead of wedges?
Yes. Pat the dough to about 1-inch thick and cut with a floured biscuit cutter; re-roll scraps gently. Rounds may bake a minute or two faster, so keep an eye on them.
How strong is the maple flavor?
It’s noticeable but balanced. For a stronger maple pecan scones recipe, increase the maple syrup in the glaze and use a darker, more robust maple syrup.
Can I reduce the sugar in the dough?
You can cut the granulated sugar to ¼ cup for a less sweet breakfast scone, especially if you’re still using the maple glaze.
How do I keep my scones from spreading too much?
Make sure the butter and cream are cold, avoid overmixing, and chill the shaped dough briefly before baking.
Conclusion
These Maple Pecan Scones are everything I love about cozy baking: simple ingredients, comforting flavors, and just enough crunch and sweetness to make a regular morning feel a little special. If you’ve been craving a bakery style brunch scones recipe that actually works in a home oven, this one’s for you.
Try this Maple Pecan Scones Recipe, then come back and tell me how it went—what you served them with, any twists you tried, or whether they made it to the table before someone stole one off the cooling rack. And if you’re building a whole fall breakfast spread, pair these with a simple frittata or a big pot of coffee and browse more of my maple syrup baking and cozy brunch recipes next.
Maple Pecan Scones
Ingredients
- 2 1/2 cups all-purpose flour 300 g
- 1/3 cup granulated sugar 65 g
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon optional but lovely for fall
- 1/2 cup unsalted butter 1 stick / 113 g, very cold, cut into small cubes
- 3/4 cup heavy cream 180 ml, cold; half-and-half will work but will be less rich
- 1/4 cup pure maple syrup 60 ml; use Grade A or dark/robust for stronger maple flavor
- 1 large egg cold
- 1 1/2 teaspoons pure vanilla extract
- 1 cup pecans 115 g, chopped, toasted and cooled
- 1/4 cup pecans 30 g, chopped, for crunchy topping
- 1 tablespoon coarse sugar turbinado or sugar in the raw, for topping
- 1 tablespoon maple syrup for crunchy topping
- 1 cup powdered sugar 120 g, sifted, for glaze
- 3–4 tablespoons pure maple syrup for glaze
- 1/2 teaspoon vanilla extract for glaze
- pinch fine sea salt for glaze
- 1–2 teaspoons milk or cream only if needed to thin the glaze
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and over-browning on the bottom.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, fine sea salt, and ground cinnamon (if using) until evenly combined.2 1/2 cups all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon fine sea salt, 1/2 teaspoon ground cinnamon
- Add the very cold cubed unsalted butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.1/2 cup unsalted butter
- Add the toasted and cooled chopped pecans to the flour-butter mixture and toss to coat them evenly in the flour so they distribute well throughout the dough.1 cup pecans
- In a separate medium bowl, whisk together the cold heavy cream, pure maple syrup, egg, and vanilla extract until smooth and slightly thickened with a pale caramel color.3/4 cup heavy cream, 1/4 cup pure maple syrup, 1 large egg, 1 1/2 teaspoons pure vanilla extract
- Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon just until the dough starts to come together and looks shaggy. If there are dry spots that won’t incorporate, add 1–2 teaspoons extra cream and gently fold in. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently knead 4–5 times, just until it holds together. Pat into a circle about 7–8 inches across and about 1 inch thick, avoiding warming the dough with your hands.
- Using a sharp knife or bench scraper, cut the dough circle into 8 equal wedges, like a pizza. Transfer the wedges to the prepared baking sheet, spacing them slightly apart to allow for puffing and spreading.
- In a small bowl, stir together the additional chopped pecans, coarse sugar, and 1 tablespoon maple syrup. Spoon a little of this mixture over the top of each scone and press lightly so it adheres.1/4 cup pecans, 1 tablespoon coarse sugar, 1 tablespoon maple syrup
- Place the baking sheet with the shaped scones in the refrigerator for 10–15 minutes to firm up the butter. This helps the scones rise taller and stay tender when baked.
- Bake the scones at 400°F (200°C) for 16–20 minutes, until golden at the edges and the tops feel set when lightly touched. Rotate the pan halfway through baking if your oven has hot spots.
- Let the scones cool on the baking sheet for about 5 minutes, then transfer to a wire rack. Allow them to cool until warm but not hot before glazing so the glaze doesn’t slide off.
- In a small bowl, whisk together the powdered sugar, maple syrup, vanilla extract, and a pinch of fine sea salt until smooth. If the glaze is too thick to drizzle, add milk or cream 1/2 teaspoon at a time until it is thick but pourable.1 cup powdered sugar, 3–4 tablespoons pure maple syrup, 1/2 teaspoon vanilla extract, pinch fine sea salt, 1–2 teaspoons milk or cream
- Drizzle the maple glaze over the cooled or slightly warm scones in a zigzag pattern or spoon it generously over the tops for a thicker layer. Let the glaze set for about 10 minutes, then serve.
Notes
- Maple Walnut Scones: Swap pecans for walnuts.
- Cinnamon Maple Swirl: Add extra cinnamon and layer cinnamon sugar between two thinner dough rounds, then stack and cut.
- Glazed Only (No Nuts): Omit all pecans and just glaze.
- Maple Chocolate Chunk: Add 1/2 cup dark chocolate chunks with the nuts.
- Lighter Cream Version: Use half heavy cream and half milk.
- Mini Brunch Scones: Divide dough into two smaller circles and cut each into 8 wedges for 16 mini scones. Storage & Reheating:
- Room temperature: Store cooled, glazed scones in an airtight container up to 2 days, with parchment between layers.
- Refrigerator: Store up to 4 days; bring to room temp or warm gently before serving.
- Freezer (unbaked): Freeze cut wedges on a sheet pan until firm, then bag. Bake from frozen at 400°F, adding 3–5 minutes; glaze after baking.
- Freezer (baked): Freeze baked, unglazed scones up to 2 months. Thaw, warm at 300°F for 8–10 minutes, then glaze.
- Reheating: Warm leftovers at 300°F for 5–8 minutes to refresh texture. Tips:
- Keep butter and cream very cold for tall, flaky scones.
- Do not overwork the dough; a slightly rough dough bakes more tender.
- Toasting nuts adds deeper flavor.
- Use real maple syrup, not pancake syrup, for best taste.
- Adjust glaze thickness and amount to control sweetness.
