Tender, buttery spiced scones filled with toasted pecans and finished with a sweet maple glaze. Perfect for a weekend breakfast or brunch party.
Keyword: Breakfast, Maple Pecan, Scones
Author: Michael Johnson
For the Scones:
½tspcoarse sea salt
½cupunsalted buttercubed or grated
For the Maple Glaze:
3tbsppure maple syrup
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 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. (Keyword: lightly! Don’t over-knead 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, maple syrup, and heavy cream until fully combined. If the glaze is too thick, mix in a little extra heavy cream.
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.