The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pecan-Maple Scones

GSnyde's picture

Pecan-Maple Scones

I didn’t think I’d want to be tied to the kitchen for bread-baking this weekend.  I did want to use up part of a large supply of pecans.  So I started looking for Pecan Scone recipes and found what looked like a great one in The Cheese Board Collective Works, the source of the wonderful Curry-Onion-Cheese Bread I’ve blogged about before (–-one-sweet-and-one-savory).  And indeed the scones were about the best I’ve made (and some of the best I’ve eaten).

These are free-formed scones with a maple glaze.  They come out very crunchy on the outside and moist and tender on the inside.  The Pecan and Maple combination is outstanding.  I think the secret to success—besides the great recipe—was keeping everything very cold and minimizing handling of the dough.

Here’s the recipe for 12-15 scones:

1. Preheat oven to 375 F. Prepare two sheet pans with parchment or silicon mats.

2.  In a large mixing bowl, sift together:

  • 3 ½ cups AP flour
  • 1 Tbsp Baking Powder
  • ½ tsp Baking Soda

3.  Mix in:

  • ½ tsp Sea Salt
  • ¾ cup Granulated sugar

4.  Cut ½ pound of cold sweet butter  into ¾ inch cubes and cut it into the dry ingredients with a pastry cutter or two knives until butter bits are about pea sized.

5.  Then stir in 1 ¼ cups rough chopped toasted pecans.

6.  Make a well and pour in ¾ cup of heavy cream and ¾ cup of buttermilk.  Mix until just blended.  Form gently into 2 inch balls (don’t worry if they’re not very spherical; minimize handling).  Place the balls 2” apart on sheet pans.

7.  Bake for about 30-35 minutes, until golden brown.

8.  About 5 minutes before the scones are done baking, pour  ½ cup of real maple syrup into a medium sized bowl and gradually whisk in 1 cup of sifted powdered sugar until the consistency is a thick glaze.

9.  When  the scones are done, transfer them to a wire cooling rack on top of newspaper or something like it to protect your counter.  After about 10 minutes of cooling (so the glaze doesn’t just melt off the scones), spoon the glaze over the scones (I used about ¾ of a tablespoon for each).

10.  Let cool until the glaze sets (about 10 impatient minutes).  Enjoy with a hot beverage.

One more photo from today.  A Flicker defeating the cage around our bird feeder.  They have very long tongues.



joyfulbaker's picture

Y'know, Glenn, I've been wanting to make scones for a long, long time.  This combination of maple and pecans are too irresistible for words.  I am inspired--and here it is only a couple of weeks before the matzo invasion and bread eviction in our household.  What a delicious way to use up flour.  Thanks for this recipe and the link!


GSnyde's picture

Probably wouldn't be very good. Better try these quick. They're really good.

Thanks for the comment, Joy.

breadsong's picture

Hi Glenn,
Your maple-pecan flavor combination for your scones sounds really, really tasty.
:^) breadsong

GSnyde's picture

They are. I'll be trying variations on this recipe. Maybe with some currants.