Pin this Tender, buttery scones infused with maple syrup and toasted pecans, topped with a cinnamon streusel and a sweet maple glaze—a perfect treat for breakfast or brunch.
I first tried these Maple Pecan Coffee Cake Scones on a chilly weekend morning, and they instantly became my family's favorite. The blend of maple and pecan with a hint of cinnamon makes each bite so comforting.
Ingredients
- All-purpose flour: 2 cups (250 g) for both scones and streusel
- Granulated sugar: 1/3 cup (65 g)
- Baking powder: 1 tablespoon
- Salt: 1/2 teaspoon
- Unsalted butter: 1/2 cup (115 g), cold and cubed for scones + 2 tablespoons (30 g) for streusel
- Chopped toasted pecans: 2/3 cup (80 g)
- Heavy cream: 1/2 cup (120 ml), plus extra for brushing
- Pure maple syrup: 1/4 cup (60 ml) for scones + 2 tablespoons for glaze
- Large egg: 1
- Vanilla extract: 1 teaspoon
- Light brown sugar: 2 tablespoons for streusel
- Ground cinnamon: 1/2 teaspoon for streusel
- Powdered sugar: 1/2 cup (60 g) for glaze
- Milk or cream: 1–2 teaspoons for glaze
Instructions
- Prepare Scones:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
- Cut in Butter:
- Add cold, cubed butter to the dry mixture and cut it in using a pastry cutter or fork until the mixture looks like coarse crumbs.
- Add Pecans:
- Stir in the chopped toasted pecans.
- Mix Wet Ingredients:
- In a separate bowl, whisk together heavy cream, pure maple syrup, egg, and vanilla extract. Pour wet mixture into the dry ingredients and gently mix just until combined. Do not overmix.
- Shape Scones:
- Turn the dough onto a floured surface and form into a 7-inch (18 cm) disk about 1 inch (2.5 cm) thick. Cut into 8 wedges and transfer to the baking sheet.
- Make Streusel:
- In a small bowl, combine flour, light brown sugar, and ground cinnamon. Cut in butter until mixture is crumbly. Sprinkle streusel evenly over scones.
- Brush and Bake:
- Brush scones lightly with extra cream. Bake for 18–20 minutes until golden brown and set. Cool on a wire rack.
- Make Glaze:
- Whisk together powdered sugar, maple syrup, and just enough milk or cream to reach a drizzling consistency. Drizzle glaze over cooled scones before serving.
Pin this Last Thanksgiving, the smell of these scones brought everyone to the kitchen, even before breakfast was ready. Now it's a tradition we never skip!
Required Tools
Mixing bowls, pastry cutter (or fork), baking sheet, parchment paper, measuring cups and spoons, whisk, knife.
Allergen Information
Wheat (gluten), dairy (butter, cream), eggs, tree nuts (pecans). Always read ingredient labels for possible cross-contamination.
Nutritional Information
Per serving: Calories 380, Total Fat 22 g, Carbohydrates 41 g, Protein 5 g.
Pin this Enjoy these scones fresh with a cup of hot coffee. The maple glaze adds the perfect sweet finish to every bite.
Frequently Asked Recipe Questions
- → How do I get crumbly, tender scone texture?
Use cold, cubed butter and gently mix until just combined. Overmixing makes scones tough.
- → Can I use walnuts instead of pecans?
Yes, walnuts work well and give a similar nutty crunch. Toast them for extra flavor.
- → How do I achieve the ideal glaze consistency?
Add milk a spoonful at a time until the glaze is smooth and drizzling easily, not runny.
- → Should scones be served warm or cooled?
Freshly baked and slightly warm enhances their flavor and texture, especially with the glaze.
- → What can I do to make the streusel topping extra crunchy?
Add reserved toasted pecans with the streusel before baking for additional crunch.
- → Are these suitable for vegetarians?
Yes, they contain no meat products and use eggs, dairy, and nuts suitable for vegetarian diets.