Print

Flaky Maple Pecan Scones with Brown Butter Glaze

Two freshly baked Maple Pecan Scones generously topped with a thick, dripping maple glaze on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this guide to bake bakery-style, flaky maple pecan scones topped with a rich brown butter maple glaze.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1/2 cup chopped pecans, toasted
  • 3/4 cup cold heavy cream, plus more for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Glaze: 1/2 cup powdered sugar
  • 2 tablespoons unsalted butter
  • 1 tablespoon pure maple syrup
  • 1 teaspoon hot water

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This creates flakiness.
  4. Stir in the toasted pecans.
  5. In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
  6. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  7. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or square.
  8. Cut the dough into 8 wedges or use a round cutter. Place the scones on the prepared baking sheet, leaving about 1 inch between them.
  9. Brush the tops lightly with extra heavy cream.
  10. Bake for 14 to 17 minutes, or until the tops are golden brown. Let cool on a wire rack.
  11. To make the glaze: Melt 2 tablespoons of butter in a small saucepan over medium heat. Cook, swirling often, until the butter foams and brown bits form at the bottom and it smells nutty (about 3-5 minutes). Remove from heat immediately.
  12. Whisk the browned butter, powdered sugar, maple syrup, and hot water together until smooth.
  13. Drizzle the glaze over the cooled scones. Let the glaze set before serving.

Notes

  • For the flakiest texture, keep all ingredients, especially the butter and cream, very cold.
  • If you prefer a different nut, substitute walnuts or almonds for the pecans.
  • For a stronger maple flavor in the dough, substitute 1 tablespoon of the cream with pure maple syrup.
  • Serve these scones warm alongside strong black coffee or hot tea for a complete breakfast.

Nutrition

Find it online: https://savoryskies.com/maple-pecan-scones-recipe-flaky-glaze/