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?
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!
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!
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!
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
By Michael Johnson
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
For the scones:
For the maple glaze:
- Preheat oven to 400°F. Line two large baking sheets with parchment paper or a silicone baking mat and set aside.
- Spread chopped pecans evenly over one of the baking sheets and toast in the oven for about 4-5 minutes.
- 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.
- 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).
- Add in 1 cup of the cooled toasted pecans and gently fold them in.
- 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).
- 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.
- Bake for 20-25 minutes or until lightly golden brown. Remove from the oven and set aside to cool slightly.
- 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.
- Spoon the glaze on top of each scone and sprinkle with the remaining toasted pecans. Then serve and enjoy!
Scones are best eaten the same day they are prepared. However, you may store them covered tightly on the counter for 1-2 days.
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