These Maple Pecan Scones are filled with chopped pecans with maple extract and topped with maple icing and more chopped pecans. Plus, a secret ingredient for soft scones!
I feel like maple is an underappreciated fall flavor.
Which makes me so sad! Because I absolutely love maple!
A few weekends ago I made a box mix of brownies and Roger suggested I make a maple frosting to go on top.
So I whipped up a batch of maple frosting from my Maple Pecan Cookies recipe and spread it generously across the top of the brownies along with some chopped walnuts.
The maple frosting was a huge hit with Roger’s family and I completely regretted not stashing some at home before taking them all for Sabbath lunch at my in-law’s house.
But that’s ok because now I have an excuse to make more brownies, which I have been craving a lot as I near the end of my third trimester.
But you didn’t come here to read about my pregnancy cravings, you came here for the fall scones!
Before you dive into making these Maple Pecan Scones, I thought I’d share one simple tip that I get a lot of questions about when it comes to my go-to scone recipe.
My secret ingredient for softer scones is french vanilla creamer, but if you don’t have it on hand or prefer not to use it, you can totally swap the creamer for additional half & half.
So instead of 1/2 cup half & half and 1/2 cup creamer, you would increase the half & half to 1 cup and skip the creamer.
That goes for the icing too, simply swap the creamer for half and half.
But if you aren’t opposed to trying something new, I highly recommend the secret ingredient as creamer does something extra special to scones that make them extra amazing!
Maple Pecan Scones
These Maple Pecan Scones are filled with chopped pecans with maple extract and topped with maple icing and more chopped pecans. Plus, a the secret ingredient for soft scones!
- Prep Time: 20 minutes + optional chilling time
- Cook Time: 20 minutes
- Total Time: 40 minutes + optional chilling time
- Yield: 12 scones or 24 mini scones 1x
Ingredients
- 2 & 3/4 Cups All-Purpose Flour + Extra for Stickiness
- ¼ Cup Sugar
- 2 Teaspoons Baking Powder
- 1 Pinch Salt
- 1 Stick of Cold Butter (1/2 cup)
- 1 & 1/4 Cups Pecans, chopped
- ½ Cup Half & Half
- ½ Cup French Vanilla Creamer + 1–2 tablespoons extra
- 1 & 1/2 Teaspoons Pure Maple Extract
Toppings
- 2–3 Tablespoons French Vanilla Creamer
- 1 Teaspoon Pure Maple Extract
- 3/4 Powdered Sugar
- 1/4 Cup Pecans, chopped
Instructions
- First, preheat your oven to 400° degrees Fahrenheit *(1) and line a large baking sheet with parchment paper.
- In a large bowl sift the 2 & 3/4 cups flour, ¼ cup sugar, 2 teaspoons baking powder, and 1 pinch of salt.
- Give the dry ingredients a stir and then use a grater to grate the 1 stick of butter into the dry ingredients.
- Next, stir in the butter and the 1 & 1/4 cups chopped pecans.
- Make a well in the center of the dry ingredients and pour in the 1/2 cup half & half, ½ cup French vanilla creamer, and 1 & 1/2 teaspoons maple extract.
- Gently combine the ingredients to form a scone dough.
- At this point, you can either freeze your dough for 30 minutes or go ahead and bake them up. *(1)
- Once you are ready to bake, split the scone dough in half, to make 12 regular scones, or into four sections to make 24 mini scones. *(2)
- On a floured surface, shape the dough into round disks about 2 inches thick.
- Cut the dough into triangular shapes with a pizza cutter or big knife. Place the scones on a baking sheet lined with parchment paper and brush the top of each scone with the extra French vanilla creamer.
- Bake the scones for 20 minutes until lightly golden brown on top.
- Place the scones on a cooling rack and let them cool slightly.
- While the scones are cooling, create the maple icing by mixing 2 tablespoons of French vanilla creamer, 1 teaspoon maple extract, and 3/4 cup powdered sugar. *(3)
- Drizzle the maple icing on top of your scones and sprinkle them with chopped pecans.
- Enjoy!*(4)
Notes
- Before baking, I like to place my scone dough in the freezer for 30-45 minutes (covered in plastic wrap) so that the butter gets nice and cold. That way when the scones bake there will be yummy pockets of butter in your scones. You can skip the freezing time and go straight to baking, but if you plan on freezing the dough before baking, be sure to hold off on preheating your oven.
- The ones pictured are mini Maple Pecan Scones.
- For thicker icing add more powdered sugar. For thinner icing add more vanilla creamer.
- Keep your Maple Pecan Scones stored in a loosely sealed container for up to one week. When left in a sealed container the scones may become too moist.
I hope you enjoy your Maple Pecan Scones!
Looking for more recipes? You can find many more fall recipes by clicking here.
If you make these Maple Pecan Scones, be sure to share a picture and tag @DomesticallyBlissful on Instagram so that we can all see your delicious fall treat and so that I can share your image on my stories!
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What is your favorite fall scone?
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With love, Giusti
You, God, are my God, earnestly I seek you; I thirst for you, my whole being longs for you, in a dry and parched land where there is no water.
Psalm 63:1 NIV
