Maple Pecan Scones with Icing

Introduction

Maple Pecan Scones with Icing are the perfect blend of nutty, buttery, and sweet flavors, making them an irresistible breakfast or afternoon treat. These golden, tender scones are filled with crunchy toasted pecans and drizzled with a rich maple glaze that adds the perfect finishing touch.

If you love cozy flavors that remind you of fall mornings or holiday gatherings, this recipe will steal your heart. The earthy pecans paired with the deep sweetness of maple syrup create a comforting bite that feels homemade yet bakery-worthy.

Why I Love This Recipe

I love this recipe because it brings warmth and comfort in the simplest way possible. The pecans give a delightful crunch, the scones are buttery and flaky, and the maple glaze ties everything together beautifully.

It’s also a no-fuss recipe—you don’t need to be a pastry chef to whip these up. The aroma of maple and pecans while baking is absolutely heavenly, and they’re just as delicious served fresh as they are the next day with a cup of coffee or tea.

Why This is a Must-Try Dish

• Perfect balance of flavors: Sweet, nutty, and buttery.
• Beautifully versatile: Ideal for breakfast, brunch, or dessert.
• Easy to make: Simple steps, no complicated pastry techniques.
• Seasonal favorite: Especially perfect for fall and holiday gatherings.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: 8 scones
• Calories: ~320 calories per scone (with icing, approximate)
• Cuisine: American
• Course: Breakfast / Brunch / Snack

Ingredients

For the Scones

• 2 cups all-purpose flour
• ⅓ cup brown sugar (packed)
• 1 tbsp baking powder
• ½ tsp salt
• ½ tsp ground cinnamon (optional, for warmth)
• ½ cup (1 stick) unsalted butter, cold and cubed
• ½ cup heavy cream (plus extra for brushing)
• 1 large egg
• 1 tsp vanilla extract
• ½ cup toasted pecans, roughly chopped

For the Maple Icing

• 1 cup powdered sugar
• 2 tbsp pure maple syrup
• 1–2 tbsp milk or cream (adjust for consistency)
• ½ tsp vanilla extract

Simple Cooking Directions

1. Mix dry ingredients in a bowl.
2. Cut in cold butter until crumbly.
3. Add wet ingredients and chopped pecans, gently forming a dough.
4. Shape into a disc, cut into wedges, and bake until golden.
5. Drizzle with maple icing and serve warm.

Step-by-Step Preparation

Step 1: Prepare the Dough

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk flour, brown sugar, baking powder, salt, and cinnamon.
3. Add cubed cold butter. Use a pastry cutter or your fingers to cut it in until the mixture resembles coarse crumbs.

Step 2: Add Wet Ingredients

1. In a small bowl, whisk together heavy cream, egg, and vanilla.
2. Pour the wet mixture into the dry mixture. Add chopped pecans.
3. Stir gently until just combined (don’t overmix).

Step 3: Shape and Bake

1. Transfer dough to a floured surface. Gently shape into a 7–8-inch disc.
2. Cut into 8 equal wedges and place them on the prepared baking sheet.
3. Brush tops with a little heavy cream for a golden finish.
4. Bake for 18–20 minutes, until golden brown.

Step 4: Make the Maple Icing

1. In a small bowl, whisk powdered sugar, maple syrup, vanilla, and milk until smooth and drizzleable.

Step 5: Glaze and Serve

1. Once scones have cooled slightly, drizzle with maple icing.
2. Sprinkle with extra chopped pecans if desired.

How to Serve

• Best served warm or at room temperature with coffee or tea.
• Perfect for breakfast, brunch buffets, or an afternoon snack.
• Can be served with extra butter or clotted cream if desired.

Additional Recipe Tips

• Use cold butter for flaky, tender scones.
• Don’t overwork the dough—handle it gently.
• Toast the pecans beforehand for maximum flavor.
• Let the scones cool slightly before adding icing so it doesn’t melt off completely.

Variations

• Glazed Maple Walnut Scones: Replace pecans with walnuts.
• Cranberry Maple Scones: Add dried cranberries for a fruity touch.
• Spiced Version: Add nutmeg or pumpkin spice for a fall twist.
• Mini Scones: Divide dough into two smaller discs and cut into 16 wedges for bite-sized treats.

Freezing & Storage

• Storage: Keep scones in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days.
• Freezing (Unbaked): Freeze shaped wedges on a tray, then transfer to a freezer bag. Bake directly from frozen, adding 3–5 minutes.
• Freezing (Baked): Freeze cooled, baked scones (without icing) for up to 2 months. Thaw and reheat before glazing.

Special Equipment Needed

• Mixing bowls
• Pastry cutter (or fork/fingers)
• Baking sheet
• Parchment paper
• Whisk

Conclusion

Maple Pecan Scones with Icing are the ultimate cozy baked treat—nutty, buttery, and kissed with sweet maple glaze. They’re easy enough for a weekday bake yet impressive enough for holidays and gatherings. With their flaky texture and irresistible flavor, these scones are guaranteed to become a favorite in your kitchen.

Print Recipe

Maple Pecan Scones with Icing

Author: Emily Clark Cuisine: American Courses: Breakfast

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Servings: 8 Calories: 320 calories per scone

Description

Maple Pecan Scones with Icing are the perfect blend of nutty, buttery, and sweet flavors, making them an irresistible breakfast or afternoon treat. These golden, tender scones are filled with crunchy toasted pecans and drizzled with a rich maple glaze that adds the perfect finishing touch.

Ingredients

Scale

1/2x 1x 2x 3x

For the Scones

• 2 cups all-purpose flour
• ⅓ cup brown sugar (packed)
• 1 tbsp baking powder
• ½ tsp salt
• ½ tsp ground cinnamon (optional, for warmth)
• ½ cup (1 stick)
• ½ cup heavy cream (plus extra for brushing)
• 1 large egg
• 1 tsp vanilla extract
• ½ cup toasted pecans, roughly chopped

For the Maple Icing

• 1 cup powdered sugar
• 2 tbsp pure maple syrup
• 1 tbsp 1–2 milk or cream (adjust for consistency)
• ½ tsp vanilla extract

Instructions

1. Step 1: Prepare the Dough : Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, whisk flour, brown sugar, baking powder, salt, and cinnamon. Add cubed cold butter. Use a pastry cutter or your fingers to cut it in until the mixture resembles coarse crumbs.
2. Step 2: Add Wet Ingredients : In a small bowl, whisk together heavy cream, egg, and vanilla. Pour the wet mixture into the dry mixture. Add chopped pecans. Stir gently until just combined (don’t overmix).
3. Step 3: Shape and Bake : Transfer dough to a floured surface. Gently shape into a 7–8-inch disc. Cut into 8 equal wedges and place them on the prepared baking sheet. Brush tops with a little heavy cream for a golden finish. Bake for 18–20 minutes, until golden brown.
4. Step 4: Make the Maple Icing : In a small bowl, whisk powdered sugar, maple syrup, vanilla, and milk until smooth and drizzleable.
5. Step 5: Glaze and Serve : Once scones have cooled slightly, drizzle with maple icing. Sprinkle with extra chopped pecans if desired.

Keywords: Maple Pecan Scones with Icing