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If you want tender, flaky scones with deep maple flavor, these Maple Pecan Scones with Maple Glaze are a must-try. They’re surprisingly simple—made without butter and with heavy cream—and studded with chopped pecans and maple syrup for a rich, nutty sweetness. These scones come together quickly and bake in about 20 minutes, ready to enjoy in 35 minutes or less. Let them cool a bit before drizzling the sweet maple glaze for the best texture and flavor. They’re an ideal treat for cozy autumn mornings.
About The Recipe
This recipe is intentionally simple: only seven pantry-friendly ingredients make a batch of scones that are tender, flaky, and full of maple and pecan flavor. Because these scones use heavy cream instead of butter, they have a rich, almost melt-in-your-mouth texture that many prefer over traditional butter-based scones.
These cream-based scones are easy to mix, shape, and bake. The recipe yields scones that are buttery in taste and delightfully soft inside, with a crisp, golden exterior and a glossy maple glaze on top.
Equipment Needed
- Mixing bowls
- Rubber spatula
- Parchment paper
- Sheet pan
- Sharp knife or biscuit cutter
Ingredients
For the scones:
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Pecans, chopped
- Heavy cream
- Maple syrup
For the glaze:
- Powdered sugar
- Maple syrup
Instructions
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the chopped pecans and set the dry mix aside.
3. In a small bowl, combine the heavy cream and maple syrup, whisking until blended. Pour the cream mixture over the dry ingredients and stir until just combined; do not overmix.
4. Turn the dough out onto a lightly floured surface and gently roll or pat it into a rectangle about 7½ by 12 inches. Cut into squares or your preferred shape.
5. Arrange the scones on the prepared baking sheet and bake for about 20 minutes, or until the scones are golden brown and set.
6. While the scones cool slightly, whisk together the powdered sugar and maple syrup for the glaze until smooth. Drizzle the glaze over the cooled scones and serve.
Cream Scones vs Butter Scones
Cream-based scones offer a richer, more tender texture that often feels more melt-in-your-mouth than butter-based versions. Butter scones can be slightly denser and trickier to handle, while cream scones are quick and forgiving. Both are delicious, but this cream method produces exceptionally soft and flavorful scones.
How To Store
Once fully cooled, store scones in an airtight container at room temperature for a day or two. For longer storage, place them in a freezer-safe bag and freeze for up to 2 months. Reheat briefly in a low oven to refresh before serving.
Other Recipes You May Like
- Glazed Pumpkin Pecan Scones
- Orange Cranberry Scones with Cardamom Glaze
- Bacon, Cheddar, and Chive Scones
- Jumbo Lemon Poppy Seed Scones
Expert Tips
- Don’t overmix the dough—stop when the ingredients are just combined.
- Cut the scones into any shape you prefer; note that baking time may vary with size.
- Check the freshness of your baking powder for best rise.
- Use genuine maple syrup for the best flavor in both the dough and glaze.
- These scones freeze and reheat very well.
- For extra depth of flavor, toast the pecans briefly before adding them to the dough.
If you make these Maple Pecan Scones with Maple Glaze, leave a comment and share your results. We love hearing from home bakers and answering questions about the recipe.