Photo Nov 10, 11 19 29 PM.jpg

Hi, I’m Mike!

I’m the photographer and recipe developer behind Mike Bakes NYC. To learn more about me, click here!

Spiced Maple Pecan Scones

Spiced Maple Pecan Scones

 

To be completely honest, I’ve always had the idea in my head that scones were boring, tasteless hockey pucks. And I mean, if there’s no chocolate or absurd amount of sugar involved in a baked good, then why make it, right?

Wrong!

Believe it or not… these spiced maple pecan scones have actually changed my entire perspective on scones and I can’t wait to experiment with more flavors!

1365DF4C-7BAE-4301-B6D8-C3EAF8748374.jpeg

As always, when starting a new recipe, I turned to Google to research and learn everything I possibly could about scones. One thing that I’ve found to be an absolute must when making scones (lets call it the golden rule for scone making).... is to keep your ingredients, especially your butter, cold. The little bits of cold butter melt and make steam which is essential to the rise and texture of your scones. If the butter is too warm, it will incorporate into the dry ingredients and those little pockets of butter and steam will be gone which leaves you with a flat, dense scone rather than a light and flaky one.

I like to freeze my stick of butter and then grate it on a box grater just like you would cheese.

Yes… grate your butter.

It’s actually kinda fun to do, plus it makes for a really quick and simple dough to throw together. I had these scones in the oven within 15 minutes of deciding I was going to make them. Hello, easy!

EC247DD9-1E6C-42AB-BC3B-011968E1D3C0.jpeg
9A0101A2-6284-4582-AE47-A4DC391A98C1.jpeg

Now look, I know some of you are over here thinking about the fact that maple pecan screams fall / winter and here we are coming into spring… but guess what! OH WELL.

I’m so obsessed with this flavor combination (hello brown butter maple pecan cinnamon buns) and a full proponent that it should be enjoyed year round. So get on it by making these scones!

8A7F9CCC-E14D-48B0-96E6-0BEEBE2ED7CF.jpeg
C2E915A4-B244-4F92-A71C-DB2C0B9124A8.jpeg

In my opinion these are best served when they are still a bit warm. They melt in your mouth at that point. I mean yes, they are definitely still good once they cool off completely, but just like many other baked goods they are just indescribably amazing when eaten warm.

As always, read the entire recipe before beginning. Have fun and get baking!


Spiced Maple Pecan Scones

spiced maple pecan scones

By

Tender, buttery spiced scones filled with toasted pecans and finished with a sweet maple glaze. Perfect for a weekend breakfast or brunch party.

Makes: 9 scones
Prep time:
Cook time:

Ingredients:

    For the scones:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ½ teaspoon salt
  • ⅓ cup sugar
  • ½ cup cold unsalted butter, cubed or grated
  • ½ cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1⅓ cup chopped pecans, toasted
  • For the maple glaze:

  • 1 cup powdered sugar
  • 3 tablespoons pure maple syrup
  • 2-3 tablespoons milk
  • Instructions:

    1. Preheat oven to 400°F. Line two large baking sheets with parchment paper or a silicone baking mat and set aside.
    2. Spread chopped pecans evenly over one of the baking sheets and toast in the oven for about 4-5 minutes.
    3. In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, salt, and granulated sugar. Add the grated/cubed cold butter and cut it into the dry ingredients with a fork (or use your fingers) until you have small pea-sized crumbs.
    4. In a separate mixing bowl, whisk together the buttermilk, egg, and vanilla extract until fully combined. Pour the wet ingredients into the dry ingredients and gently mix until the dough starts to come together (it will be a little shaggy).
    5. Add in 1 cup of the cooled toasted pecans and gently fold them in.
    6. Scoop the dough onto a lightly floured surface, work it together with your hands, and form it into a ball. The dough may seem crumbly or dry at first, but it will come together as you lightly knead it with your hands. (Key word: lightly! Don’t overknead your dough).
    7. Flatten the ball of dough into a square disc that is approximately 1-inch thick, cut into 9 equal sized pieces, and place each piece on the prepared baking sheet. Brush the tops of each scone with a little bit of milk or melted butter.
    8. Bake for 20-25 minutes or until lightly golden brown. Remove from the oven and set aside to cool slightly.
    9. To make the glaze: In a separate mixing bowl, whisk together the powdered sugar, milk, and maple syrup until fully combined. If the glaze is too thick, mix in a little extra milk.
    10. Spoon the glaze on top of each scone and sprinkle with the remaining toasted pecans. Then serve and enjoy!

    Notes

    Scones are best eaten the same day they are prepared. However, you may store them covered tightly on the counter for 1-2 days.


    *This post may contain affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites*
     

     
    Mini Egg Brownies

    Mini Egg Brownies

    Strawberry Cardamom Puff Pastry Pop Tarts

    Strawberry Cardamom Puff Pastry Pop Tarts