These maple pecan scones are flaky, buttery, and made with eight easy ingredients: flour, baking powder, salt, butter, sour cream, pure maple syrup, and vanilla—the perfect companion for your morning coffee or afternoon tea .
About these maple pecan scones
We’re in love with these flaky, tender, maple pecan scones. They’re made with simple, easy ingredients, come together in 10 minutes, and take only 15 minutes in a hot oven. Easy and delicious with the best, buttery maple pecan flavor. And did I mention the maple butter drizzle that tastes like maple taffy from a sugar shack…♡
What you’ll need to make maple pecan scones
These scones are effortless comfort food, made with a simple, short ingredient list. 🙌
- Flour
- Baking powder
- Kosher salt
- Butter
- Sour cream
- Pure maple syrup
- Vanilla
- Pecans
Look at all those lovely flaky layers. 😍
How to make maple pecan scones step by step
- In a large mixing bowl, add the flour, baking powder, and salt. Whisk together vigorously to combine and add micro pockets of air.
- Add in the cold roughly chopped butter and with a pastry cutter, quickly cut the butter into the flour mixture until only small, pea-sized crumbs of butter remain (picture two below).
- Next, whisk together the cold sour cream, maple syrup, and vanilla until smooth.
- Pour the sour cream mixture over the flour mixture and sprinkle in the chopped pecans (make sure to scrape down the sides of the sour cream mixing bowl with a spatula when pouring into the flour). Now use your spatula to mix, fold, and mash the mixture together, JUST until a dough begins to form.
Making the scone dough
- Once the dough begins to take shape, stop mixing. There might be a few dry bits not fully incorporated yet. That’s ok.
- With the dough still in the bowl, use your hands to knead the dough 6-7 times, grabbing up any bits and incorporating them in. Form the dough into a ball.
- Place the dough on a very lightly floured surface and flatten the dough down into a round disc (hands are the best tool for this).
- Using your fingers or a rolling pin, flatten the disc to half an inch thick and about eight inches in diameter.
- Grab a sharp, long knife and slice the dough into 12 equal wedges.
- Place the wedges on a large baking sheet (spread out) and brush each scone lightly with the maple butter glaze.
- The scones are ready for the oven! By the way, your kitchen is about to smell a-mazing.
Forming the scones
Guys, it might seem like a lot of steps, but these scones can be made quickly, and they aren’t complicated at all, just a little cutting, folding, and smushing.
Tips for making the best maple pecan scones
- Be sure to use very cold butter and cold sour cream. The cold butter should be cut into the flour and will create flaky layers and pockets as the scones bake and the butter melts. ♡
- To ensure your butter is extra cold, place it in the freezer for 10 minutes before cutting it into small cubes.
- In addition to using very cold butter, the key to flaky, soft layers is not over-mixing the dough. Check out the steps detailed above.
Maple butter glaze and drizzle
I use an easy maple butter mixture as a glaze for these scones before they are baked and as a delicious maple taffy-like drizzle when the scones are fresh out of the oven. So tasty and so simple.
- To make the glaze, add one tablespoon of butter and one tablespoon of maple syrup to a small microwave-safe bowl. Heat on high for 1 minute, until the mixture is bubbling and hot.
- Using a pastry brush, lightly brush the maple butter mixture over the scones. This adds extra maple flavor and helps the scones become golden.
- When the scones are ready, make the same mixture once more (same ratio—1 tbsp butter, 1 tbsp maple—and process), and this time, use a teaspoon to drizzle the maple mixture liberally over the warm scones.
If you try these maple pecan scones, let me know if the comments below. I love to hear from you
xo Bri
Looking for more delicious recipes? Find them all here and try these fan favorites!
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Maple Pecan Scones
These maple pecan scones are flaky, buttery, and made with eight easy ingredients: flour, baking powder, kosher salt, butter, sour cream, pure maple syrup, and vanilla—the perfect companion for your morning coffee or afternoon tea.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup very cold butter roughly chopped into small cubes
- 1 cup sour cream
- 1 tsp vanilla extract
- 1/4 cup pure maple syrup
- 1 cup natural pecans roughly chopped into small pieces
Maple Butter Glaze
- 1 tbsp butter
- 1 tbsp pure maple syrup
Maple Butter Drizzle
- 1 tbsp butter
- 1 tbsp pure maple syrup
Instructions
- Preheat oven to 450 degrees.
- In a large mixing bowl, vigorously whisk flour, baking powder, and salt.
- Add very cold, roughly chopped butter to the mixture and use a pastry cutter to cut the butter into the flour until the texture resembles large, coarse, pea-sized crumbs.
- In a separate mixing bowl, whisk sour cream, vanilla, and pure maple syrup until smooth.
- Pour the wet mixture into the dry and sprinkle in the roughly chopped pecans (use a spatula to scrape the wet in) and use the spatula to fold/mix/smush the mixture together until a dough just begins to form—don't over-mix.
- In the same bowl, use your hands to knead the dough 6-7 times, incorporating any dry bits and forming a smooth round ball.
- Place the ball on a very lightly floured surface and flatten down into a round disc. Using your fingers or a rolling pin, press down and flatten the disc until it is 1/2 inch thick and about 8 inches in diameter.
- Cut into 12 equal wedges.
- Place the wedges on a large, parchment-lined baking sheet, brush each scone with the maple butter glaze (see below), and bake at 450 degrees for 15-18 minutes, or until the tops are golden brown.
- Remove the scones and use a spoon to drizzle on the additional maple butter mixture (see below).
Maple Butter Glaze/Drizzle
- To make the glaze, add one tablespoon of butter and one tablespoon of maple syrup to a small microwave-safe bowl. Heat on high for 1 minute, until the mixture is bubbling and hot.
- Using a pastry brush, lightly brush the maple butter mixture over the scones. This adds extra maple flavor and helps the scones become golden.
- When the scones are ready, make the same mixture once more (same ratio—1 tbsp butter, 1 tbsp maple and process), and this time, use a teaspoon to drizzle the maple mixture liberally over the warm scones.
Notes
Makes 12 scones.
Storing Scones
These scones, like most baked goods, are best served the day they are made, but will keep for 2-3 days if stored in an airtight container at room temperature.Did you make this recipe? Tag @mondaysundaykitchen on Instagram and hashtag it #mondaysundaykitchen!
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