Full of maple flavor, speckled with pecans, and topped with a sweet glaze, these Glazed Maple Pecan Scones are light and flaky. They're the perfect treat to share with your loved ones during the holiday season!
In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, and salt together.
Cut the butter into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs. Fold in the pecans.
Whisk the buttermilk, maple syrup, egg, and vanilla together. Gradually add it to the flour mixture. Stir just until the dough comes together. You may not need all the buttermilk. Add a little at a time until the mixture is moist but not too wet. Do not over mix the dough or the scones will be tough.
Transfer the dough to a lightly floured surface and gently knead the dough four or five times. Pat the dough into a 7 inch round circle. Cut the circle in half, then cut each half into four triangle-shaped wedges. You should have 8 triangles.
Arrange the scones 2 inches apart on a baking sheet lined with parchment paper. Place the scones in the freezer for 30 minutes.
Position the oven rack in the center of the oven and heat to 400°F.
Brush the tops of the scones with milk or cream and sprinkle with coarse sugar. Bake for 15 to 20 minutes or until golden brown.
Make the glaze
In a small bowl, stir the confectioner's sugar and maple syrup together until smooth. Drizzle the glaze over the warm scones. Scones are best enjoyed right away.
Notes
Sugar: Brown sugar offers warm notes of molasses. You can use regular granulated sugar if preferred.
Buttermilk: This is required. There are no substitutions.
Pecans: Feel free to swap the pecans for your preferred choice of nuts.
Maple syrup: Use real maple syrup, not pancake syrup.
The scones need to be cold when going into the oven. Placing the shaped dough into the freezer for 30 minutes ensures the scones will bake up light and fluffy.Alternatively, you can place the scone dough in the refrigerator for at least 2 hours.Make-Ahead Tip
Unbaked scones can be refrigerated overnight. Or seal in an airtight container and freeze for up to 1 month. Add about 2 minutes to the baking time when baking from frozen.
Baked scones will keep for up to 2 days stored in an airtight container at room temperature or in the refrigerator.
Scones can be frozen for up to 3 months. Thaw in the refrigerator overnight.