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Glazed Maple Pecan Scones

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Make these light and flaky scones that are full of maple flavor speckled with pecans and topped with a sweet maple glaze for your loved ones during the holiday season. Glazed Maple Pecan Scones is just one simple way to show them how much you care. Whether you decide to serve them for breakfast or a mid-afternoon snack, these delicious scones are sure to win them over.

high angled view of Glazed Maple Pecan Scones on a black cooling rack

Glazed Maple Pecan Scones recipe highlights:

These scones are incredible! Your family will not be able to resist them.

You can wait until the scones cool before glazing the top so it goes on nice and thick. Or you can glaze them while they are fresh out the oven.

Use real maple syrup. It can be found with the pancake syrups on the breakfast aisle.

This time of year is perfect for maple and pecan flavors!!

side view of a Glazed Maple Pecan Scone

It's absolutely a favorite fall flavor combo. I love the contrast of the sweet tender scone and crunchy, nutty pecans. I could eat this flavor of scone all day long.

I turned to my apple cinnamon scones recipe and used that for the base of today's scones. I was so pleased with the texture, I knew that was the recipe to follow.

The scones came out tender and delicious. They are best warm out of the oven, but will still be tasty the next day. They're buttery, light, and taste just like fall. Hints of maple and crunchy pecans fill each bite.

Glazed Maple Pecan Scones stacked on one another

Pure maple syrup makes a difference

Make sure you use pure maple syrup. You want 100% of that maple goodness without all the extras. You will really be able to taste in the glaze, so it's important to use the real deal.

I like to shape the dough into a disk and then cut in into wedges. Alternatively, you can scoop the dough with a large cookie scoop and place them 2-inches apart on the baking sheet.

These Glazed Maple Pecan Scones will be the perfect breakfast alongside a hot cup of coffee on a cold morning!

More scone recipes you'll love:

high angled view of Glazed Maple Pecan Scones on a black cooling rack

Glazed Maple Pecan Scones

Yield: 8 scones
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes

Make these light and flaky scones that are full of maple flavor speckled with pecans and topped with a sweet maple glaze for your loved ones during the holiday season. Maple Glazed Pecan Scones is just one simple way to show them how much you care. Whether you decide to serve them for breakfast or a mid-afternoon snack, these delicious scones are sure to win them over.

Ingredients

For the scones

  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup packed light brown sugar
  • ¼ cup pure maple syrup
  • ½ cup heavy cream
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • ½ cup coarsely chopped pecans

For the glaze

  • 1 cup confectioners' sugar
  • 4 tablespoons pure maple syrup

Instructions

Make the scones

  1. Combine the flour, baking powder, salt, and sugar in a large mixing bowl. Stir together with a fork.
  2. In a separate bowl, stir together the maple syrup, heavy cream, egg, and vanilla extract, Set aside.
  3. Using a pastry cutter, cut the butter into the flour mixture until coarse crumbs form. Stir in the pecans. Add the maple mixture and stir just until the dry ingredients are moistened, careful not to overwork the dough.
  4. With floured hands, gather the dough into a ball. The dough will be slightly wet and tacky. Place dough on a baking sheet lined with a silicone mat and pat into an 8-inch circle. Cut the dough into 8 wedges, cutting into the dough but not all the way through. Place the baking sheet into the freezer for 30 minutes.
  5. Preheat the oven to 400ºF. Bake for 20 to 25 minutes or until golden brown and center is set.

Make the glaze

  1. In a small bowl, combine all the ingredients for the glaze. Stir until smooth. Drizzle over the scones while they are still warm or pipe the glaze over cooled scones.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 447Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 63mgSodium: 275mgCarbohydrates: 64gFiber: 1gSugar: 37gProtein: 5g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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Cary Chugh

Monday 25th of May 2020

Hi. Can I use parchment or is that a bad idea? Thanks!

Jen Sobjack

Tuesday 26th of May 2020

Parchment is fine to use on the baking sheet.

Elaine Van Gunst

Friday 6th of December 2019

These scones are wonderful. They came out so good. Thank you for this recipe. I did, however, forget to add in the brown sugar but with the maple syrup in the mix and the glaze in top, we didn’t really miss the added sugar. Next time I make these, I will remember to add in the brown sugar, though. Next I am going to make your apple cinnamon scones. I bet they will be fantastic too.

Nora Guthrie

Wednesday 24th of April 2019

Absolutely delicious. I used the Cook’ s Illustrated trick instead of cutting in cold butter. Put the cream in the freezer about 15 min. Melt the butter and cool slightly. Then pour it the cream and stir with a fork. Mix the syrup, egg and vanilla separately and add it last. Try it!

Jen Sobjack

Thursday 25th of April 2019

I've never tried that tick for cutting in cold butter! I'll have to test it out. Thanks for sharing!

Julie

Friday 26th of February 2016

I love scones, and these sound wonderful...but I'm trying to stay away from the wheat flour, could other flours such as coconut, almond or quinoa flour/s work?

Jen

Friday 26th of February 2016

Gluten-free baking is an entirely different baking, and unfortunately, I have no experience with it. You can try this recipe instead. It's not mine but it comes from a trusted source. I wish I could be more helpful.

mira

Monday 30th of November 2015

These look so good! I haven't made scones in a long time, but need to try this combination!

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