Glazed Maple Pecan Scones

November 13, 2011 • Alaska from Scratch, Autumn, Breads, Breakfast, Recipes, Seasons

Weather: 26 degrees, clear and windy
What I’m listening to:
 Braveheart Soundtrack

I really love fresh, warm scones. If you’ve never made them at home, now is your chance. You won’t regret it. It’s a completely different experience than buying them at your local coffee shop.

I was happy to receive two requests for maple scones from the comments in my recent Giveaway. I didn’t already have a maple scone recipe, so I was excited to take this on. It took me a couple of tries and some online research (to uncover what ingredients Starbucks puts in their maple scones), but I am quite pleased with the outcome. The scones have great texture from the pecans and oats, but are tender and slightly sweet. You get the real maple effect in the glaze, so whatever you do, don’t skip the glaze. It really brings the whole thing together. Put the kettle on and make yourself a cup of tea and enjoy these with a friend.

Glazed Maple Pecan Scones

Adapted from Eating Out Loud

Yields: 8

  • For Scones:
  • 1 1/2c flour
  • 1c quick oats, ground
  • 1/3c brown sugar
  • 2t baking powder
  • 1/4t salt
  • 1/3 cup cold butter, cut into small pieces
  • 1 egg
  • 2T pure maple syrup
  • 1/2c heavy cream
  • 3/4 pecans, chopped fine
  • For Glaze:
  • 1 1/2 c powdered sugar
  • 4T heavy cream
  • 1T pure maple syrup
  • 1 t maple extract

Preheat oven to 375. Lightly grease a large baking sheet.

Put oats into blender or food processor and grind until almost fine.

Combine flour, ground oats, brown sugar, baking powder, and salt in a bowl.

Using a pastry blender, cut in butter until small and crumbly. Stir in pecans.

In a small bowl, whisk together cream, egg, and maple syrup. Add to dry ingredients. Mix gently until just combined. Do not knead or overwork the dough or else the scones will lose their tenderness.

Turn out onto work surface and pat into a circle, 1-1 1/2 inch thick. Cut into eight wedges and place wedges on baking sheet.

Bake 18-20 minutes.

!For Glaze:

Whisk cream, syrup, and maple extract together. Whisk in powdered sugar until smooth. Glaze should be just thin enough to make a thick drizzle over scones. If too thick, thin with a little more cream. If too thin, add a little more powdered sugar until right consistency is achieved.

Drizzle over warm scones and allow to firm up on cooling racks.