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These Ridiculously Easy Maple Pecan Scones are melt in your mouth delicious! You won't believe the easy technique to make these pecan-studded, maple glazed scones!
Remember me? Yep, I'm the crazy cook that seemed to disappear into thin air a few weeks ago. Well not exactly but we have had a pretty wild month, including a trip to London, abruptly shortened by the death of Scott's mom, a funeral, the hospitalization of his dad (twice) and then cleaning out their apartment and moving his dad to a new home, where he could get more care.
I also flew to Memphis for a weekend, where I met my daughter and helped her make some decorating decisions on her new home. (Yes, she's moving back to the U.S. this summer after 7 years in London!) So I'm not kidding when I say it's been a whirlwind month here at The Café. But we're super happy to be back and excited to share a new recipe with you today!
Last year around this time I published a recipe for Ridiculously Easy Buttermilk Biscuits that's gone crazy with readers all over the world. It's a super easy recipe that I adapted from Cook's Illustrated.
I was fascinated by the simple technique they used to create tall, tender, flaky biscuits in lieu of having to cut or rub butter into flour as is done with traditional biscuits recipes. You simply chill buttermilk till very cold, add melted butter and stir until little "globules" of butter form. The mixture is then combined with flour and baking powder, dropped or cut into rounds and baked in a hot oven. Voila! The easiest, most crazy delicious buttermilk biscuits you'll ever have the pleasure of meeting!
I've gotten a ton of emails and comments on these biscuits (from people all over the world!) and everyone seems to love them. Here are just a few of the comments:
These are the best, easiest, lightest, fluffiest, yummiest biscuits ever. I was in the mood for biscuits and gravy this morning, but I didn't want to hassle with cutting in the fat. The fact that it uses butter instead of lard and comes out so well is remarkable. I'm keeping this recipe and using it forever. It's genius!
I am always apprehensive about recipes from another continent. Measurements need to be converted and not all ingredients are available and sometimes things get 'lost in translation'.
I still tried this recipe with great success. It is fantastic and delicious.
I used Amazi instead of buttermilk - it is very similar and a good substitute.
Thank you for the recipe.
OMG!! Just finished trying this recipe and they turned out better than I could have ever expected them to. Super easy recipe. Thank you so much (:
This was my first time making buttermilk biscuits and they are turned out beautifully.
Tellement délicieux!
There are lots more comments, you can read them here but I just wanted you to see that I wasn't spoofing about this recipe!
A few months ago I began wondering if this technique would also work with scones. I took one of my favorite scone recipes and gave it a whirl. Again, it worked like a charm and I've made lots of scones since, always with rave reviews. The latest variation being these Maple Pecan Scones. Scott and I decided to make a little video to share just how easy and quick the technique is. Check it out!
As you can see, the simple maple glaze comes together quickly and pairs perfectly with the crisp pecans and buttery scones. Drizzle as much or as little as you'd like.
These scones would be wonderful for an early spring breakfast or brunch.
They'd also make a delightful treat to share with friends over coffee or take to a special teacher or neighbor.
Or, add a little pizzazz to an ordinary Saturday morning - surprise the family with an extraordinarily special (and easy) breakfast treat. I promise, no one will be able to stay in bed once the aroma begins to waft through the house!
I would be remiss however, not to include a warning with this recipe: once the family/friends taste these incredibly delicious, Ridiculously Easy Maple Pecan Scones, they'll be requesting them again and again! And again!
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Ridiculously Easy Maple Pecan Scones
Ingredients
For the scones:
- 1 cup heavy cream, plus more for brushing on top of scones
- 8 tablespoons butter
- 2 cups all purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup chopped pecans
For the glaze:
- 2 tablespoons maple syrup
- 2 tablespoons butter
- 2-3 tablespoons heavy cream or half & half, or milk
- 2 tablespoons dark brown sugar
- ¾ cup confectioners' sugar
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
- Measure 1 cup heavy cream and place in the freezer while proceeding with recipe. (You want the cream to be in the freezer about 10 minutes.)
- Place butter in a microwave safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10 second intervals till melted. Set aside to cool a bit while prepping other ingredients.
- Whisk flour, baking powder, sugar, salt and pecans in large bowl.
- After heavy cream has been chilled in freezer for 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules.
- Add butter/cream mixture to dry ingredients and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of bowl. Don’t over mix.
- Generously flour a work surface. Dump dough onto prepared work surface and turn to coat all surfaces with flour. Knead on counter 5-6 times (about 30 seconds) . Flip over on work surface to coat with flour then pat into a 6-inch circle.
- Cut dough in 8-10 equal pie-shaped pieces. Transfer wedges onto prepared sheet pan and brush tops with heavy cream.
- Bake for 15-20 minutes or until golden brown. Let the scones cool before icing.
- While the scones are baking, make the maple glaze: place maple syrup, half and half, butter and brown sugar in a medium size microwave-safe bowl. Cook on high power for 1 minute, then whisk well to smooth out any lumps. Cook for another minute or until mixture is vigorously bubbling.
- Remove from microwave and add powdered sugar and vanilla to make a thick, but drizzle-able glaze. If glaze is too thin, add a bit more powdered sugar, if too thick add add a little more cream.
- Drizzle glaze over scones. Let scones sit for 15 minutes to let glaze set before serving.
- Serves 8-10
Nutrition
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Absolutely love these scones.
Thanks for the great review, Lorie! It's lovely to hear how much you enjoyed this recipe - We appreciate you taking the time to let us know!
Love this easy method! The scones have a more sandy texture , maybe since there are no eggs? I definitely need to amp up the maple flavor. I used real maple syrup ( not pancake syrup) , which you might specify in the recipe. I might get some maple extract. These are keepers!
Hi Rozan, Thanks for your review and for sharing your experience with making this recipe! So glad to hear that you enjoyed the scones - thanks for taking the time to let us know!
Would it be possible to reduce the butter by substituting part with oil? Can you recommend quantities for this?
Hi Ilana, I haven't tested this recipe with oil so I can't say how they'd turn out. The butter is what makes these scones so deliciously light and melt-in-your-mouth tender. You might want to go with a different scone recipes that's been created with oil to ensure success.
These are so tasty and so tender! The cold-cream/warm melted butter method is so much quicker and easier than cutting cold butter into the dry ingredients. I substituted maple extract for the vanilla in the icing and that amped up the maple taste. I patted the dough into two rounds and cut them into six wedges each, for a total of 12 scones. For a "tea party" portion, I'd cut out smaller scones, but this size was ideal for breakfast.
Hi Sue, Thank you for your kind comments and for sharing your experience making this recipe. It's wonderful to hear how well the scones turned out for you - thanks for letting us know!
Excellent recipe. I make these at least once a month. The only change I make is to freeze and grate the butter.
Thanks for the great review, Jim! So glad to hear how well these turned out for you - we appreciate you taking the time to let us know!
I made these scones this morning to bring to a pre-blizzard birthday party at noon. Three of them disappeared before lunch was served. The rest had been devoured well before the candles were lit and "Happy Birthday" was sung (in 7 different keys....) More magic from the Café! Thank you, Chris!
Hi John, Thank you for your excellent review and kind comments! So glad to hear how well this recipe worked out for you and for such a special occasion! Enjoy the snow!
I'm wondering if this recipe would work with your scoop-and-plop method that makes round scones? Because if so, I'm definitely making some of these and delivering them to a couple of friends before the blizzard hits us tomorrow.
Hi John, I love your description! Yes, that method works with all of our scones!
Great news - off I go to get the cream! Thanks, Chris!
Be sure to buy plenty of cream - you're going to want to make our Carrot Cake Scones that I'll post a little later today! 🥰
I love your Ridiculously Easy Scone recipes. When will the Carrot Cake recipe be available?
Tomorrow! I thinkg you'll love them, Char!
This recipe doesn't seem to have the magic "Metric" button that lets me avoid angsting over whether I've incorrectly swept-and-scooped or spooned-and-dipped or dropped-and-spilled, or ... some other amateur mistake by just weighing the flour and the various sugars. I can figure it out by comparing amounts of this and that with your other recipes and asking Google to do my math for me, but thought I'd just mention it because it's such a convenient and welcome feature
Thanks, for letting me know, John! I have added the metric measurements.
These were the best scones I've ever made and so easy my 4 year old was able to help me. He loves baking and I could never make scones with him because the frozen butter would melt since things take a 4 year old longer to do. With this recipe no need to worry about frozen butter and I would say the texture is even better. I added some maple chips that I had on hand, just eye balled to add another layer of flavor. Can't wait to try this base recipe with other flavor profiles. 10 out of 10
Hi Caitlin, Thank you for the wonderful review! It's lovely to hear about your 4 year old helping you to make scones from the Café! Thank you for taking the time to let us know how much you enjoyed this recipe!
incredible! I was always so intimidated to make scones because it looks so difficult, but this looked easy enough to follow! I did not have pecans on hand, so I replaced it with chopped dates instead, and adjusted the recipe accordingly (used half a cup of sugar instead for the glaze) and it was delicious! next time, I will try this out once again with pecans because my husband loved it and he normally does not like scones!! 🙂 Thank you for this recipe!
Thank you for the excellent review, Sarah! So happy to hear that this recipe turned out so well for you, and about your creative substitution with the chopped dates! Hope you and your husband enjoy!
I have made these a number of times. I make a lot of different scones. This one is the flavor bomb that never fails. Also the easiest scone. I’ve ever made. The person that wrote this recipe understands the balance of flavors. I have about 9475738272 recipes for scones. This is my favorite
Hi Diane, Thank you for the wonderful review! So lovely to hear how well this recipe turned out for you, particularly with all your scone experience - Cheers!
Oh this is soooo BAD!!! I have already eaten 3 and am in love!!! This may ruin my diet but what a way to go. My husband came down sniffing and asking what they were. I lied and said he wouldn’t like them. I want to go in the pantry and eat them all. This recipe is easy and takes the fuss out of crumbling the butter with the microwave hack. This will be a staple at all family brunch gatherings. Followed recipe exactly and they came out tender and flaky. I live at high altitude and very dry climate and these were not dry. This lady is a genius.
Hi Rachel, Wow - Thank you for the excellent review! It's wonderful to hear how well the scones turned out for you. Hope they are as well loved when you share them at your family brunch - Enjoy!
If I want smaller scones, how should I proceed (like possibly shaping 2 discs with the dough, instead of one), and how long should I bake for?
Hi Shaae, yes two discs will work well for smaller scones. The baking time close to the same, perhaps just a little less. I would check them frequently after 10 minutes until they're beautifully golden.
Can I make the dough ahead of time, refrigerate and bake in the morning?
Hi Anna, yes! That works really well!
These were super easy and SO delicious.
Awesome! Thanks for the review, Sarah!
Hi Chris! I have tried pretty much all of the ridiculously easy scone recipes. I LOVE them all. I haven’t tried the maple yet but will be making for a tea I am having. I do have a question though, if I do a pumpkin scone would you do 1/2 cup of heavy cream and 1/2 cup pumpkin. Could you please advise. Thanks in advance, Beth
Hi Beth, I have been testing a pumpkin scone recipe - it will be coming out very soon!
These scones are delicious, and definitely some of the best I've made over the years. They're incredibly tender and moist and not overly sweet. The flavour was disappointing the first time I made them. The maple was completely undetectable. I made another batch and subbed maple sugar for the granulated, added cinnamon, vanilla and maple extract to the dough, and maple extract to the glaze. I also subbed toasted walnuts the second time and sprinkled the glaze with finely chopped walnuts to cut the sweetness. Thanks for a great recipe that requires very little time or effort.
Thanks for the review, Sadie!
I really loved these scones. They were surprisingly fluffy and the flavor was divine! I'm used to scones being tough and dry, but these were so light and moist. I also added some crushed pecans to the maple glaze and it reminded me of a praline. So perfect with a cup of tea--definitely giving me Fall vibes!
Wonderful! Thanks for the review, Melissa!
Hello! These scones sound and look delicious and I am looking forward to giving them a try. I was considering trying to bake them from frozen. Do the baking directions change at all when baking from frozen versus immediately after making the dough? TIA!
Hi Juliana, these scones are great when baked from frozen! Don't thaw them, just give them a couple extra minutes in the oven. Go for a nice golden color.
These are really delicious! I've had many compliments. I was wondering how to store them if you are going to take to an event the next day. Can you put in a container and sit on counter or do you need to put them in the fridge?
Hi Karena, these are ok on the counter, however they really are best eaten soon after they are baked. We love to make them ahead, freeze, and bake from frozen.
Hello, I have made these delicious scones many times and was finding myself with only 2% milk - will that work in the scones instead of heavy cream??
Hi Jill, you could use 2% milk but the scones won't have that wonderful, melt-in-your-mouth texture.
Can you add more details for the globules that form when stirring? I had to redo because I stirred for a while and the butter/cream mixture is completely incorporated. I wasn’t sure how much to stir. And honestly, I’m still not sure. This step is confusing for me.
Hi Jackeya, if the globules did not form the buttermilk was not cold enough. Make sure it's in the freezer for 10 mins and also make sure your butter has cooled a bit. There is a video showing the method here- https://thecafesucrefarine.com/ridiculously-easy-buttermilk-biscuits/
I absolutely love this recipe! I have made it many, many times, and getting ready to make it again for a charcuterie board friendsgiving next week. Nowadays I make the recipe as directed except I make an 8 in circle, and after they are baked & cooled I cut them into thirds for mini scones. I cut the tip off, and then cut diagonal on the larger part left.
Awesome! Thanks for the review, L!
Can you cut the scone dough and then freeze them before baking off another day?
Yes, that works great, Courtney!
Absolutely amazing recipe. My sister sent this to me, she makes them so often she memorized the recipe. They're wonderfully soft, not too sweet, and the perfect fall treat without the hassle of cutting in frozen butter. 10/10!
Awesome! Thanks for the review, Jennifer!
Chris....a 6 Inch circle? Is that right???
I was not impressed since the scone taste like a biscuit with pecans. I prefer maple syrup in the dough and I do not like putting a maple glaze on top which does taste good but not what I was looking for.
Thank you
Hi Cindy, no problem! Everyone has different taste. So many others have loved this recipe but I hope you find just what you're looking for.
I don't recall ever making scones, muffins have always been my go-to snack item. I imagine this recipe checks all the marks for a delicious fall dessert. Hope to bake some soon.
Let us know how it goes, Cynthia!
This is now my go to recipe. Light, delicious, never dry scones.
Hi Sidsel, so happy you have enjoyed these scones! Thanks for sharing your review.
I host my book club every year at Christmastime - I give everyone homemade gifts and this year I would love to give them these scones. I would love to have the labels. Thank you.
Hi Anna, we do not have labels for these at this time.
This scone recipe looks delish ! I may add cinnamon to the batter
Enjoy, Lucy!
Absolutely delicious! Light as a feather & so easy to make. Thank you!
Great! Thank you for the review, Jen!
I was so skeptical! This recipe is so very different from any of the other scone recipes I have made in the past, but it was fantastic! The dough is just beautiful, it comes together flawlessly. My scones are works of art and delicious. This is the only recipe I will ever need. Thank you!
Awesome! Thank you for letting us know, Glenna!
These scones were a hit with my friends and family. I tinkered with it another time and subbed maple and Pecans for lemon juice and zest. My friends now BEG me for lemon scones!
Awesome! Thank you for the review, Alyssa!
These are really wonderful! Thank you for sharing. The icing makes these especially outstanding--I added 1/8 tsp maple extract.
These scones were tasty while warm but I found they were even better a couple of hours after cooling. Moist, tender, and just sweet enough with the icing.
Wonderful! Thank you for the review, Diane!
So after trying countless scone recipes this one beats them all especially if you are so tired of grating the butter. These truly are ridiculously easy to make they come out perfect every time.
Thank you so much for sharing and by the way because I usually have left over salted butterscotch sauce from your Panna Cotta recipe ( another success) I usually use the sauce on top of the scones a win -win!
Blessings,
Anne
Awesome! Thank you for your review, Anne!
Made these super easy, wonderfully delicious scones last night for this morning’s breakfast. The glaze is so decadent and compliments the maple scone so well! Thanks to both of you on a perfectly balanced site!
Smacznego! (Polish version of Bon Appétit)
Teri
Loved these! Needed a sweet for Christmas morning. These were so quick and delicious! I used a scoop to portion them into small four-bite scones. I've used many of the recipes on this site that use the melted butter/cold dairy technique. Each one has been a success!
Awesome! Thanks for the review, Anna Marie!
Made these yesterday. Wonderfull!!! I wonder if I could convert my Cinnamon Chip scone recipe to this method? Do not like grating frozen butter and this method was so much easier. It calls for 1 egg and 2 1/2 tsp baking powder. Do you think it would work with me using your method with the butter. My husband who does not like scones, really liked
these. Thank you I give this a 5 star!!!
So glad you enjoyed these, Debbie! You could add cinnamon chips to this recipe.
Your Ridiculously Easy Maple Pecan Scones should include Perfectly Delicious in the title. This recipe renders the buttery, moist, and crumbly type of scone that fulfills my craving, exceeds my expectations and receives rave reviews from everyone I've shared them with. I follow the recipe exactly and get a perfect batch every time! 5 stars and I'd give them more if I could!
Thank you for your review, Cathryn! So glad you enjoyed these!
Hello Chris,
First, I would like to thank you for all your wonderful and delicious recipes. Your lemon curd recipe has transformed my family’s world. Both of my sons supply me with lemons from their trees and request lemon curd in return. Your maple pecan scones are another winner in our household. I am wanting to make pumpkin scones for Thanksgiving and was wondering if you could give me any suggestions for adding pumpkin puree to your recipe. Thank you in advance for your help. Have a wonderful Thanksgiving.
Thanks so much, Julie. I'm so happy you've enjoyed our recipes!
Regarding your question, I have been working on a recipe for pumpkin scones but haven't had the time to perfect it yet.
Hello! I love your scone recipes. I have not made this particular one yet. Having a witches tea next weekend and have made the cranberry orange and apple scones and have froze prior to baking.
I am assuming that I can use the cookie scoop method and freeze these as well?
Thanks, Beth! And yes, that will work. Enjoy!
Outstanding! Thank you!!!
Awesome! Thanks for your review, Nicole!
These are the most fabulously delicious scones on Planet Earth...and so, so easy to make! I did make a few tweaks that I'd like to share. First, I toasted about 1-1/2 cups of pecans before chopping them. I piled them into a sort of pyramid (so the skins would drop to the bottom and then measured out the amount called for in the recipe--the toasting seemed to bring out the flavor of the pecans. The reason for starting out with 1-1/2 cups was to ensure that I'd have a good pile of pecan meats at the top and mostly skins on the bottom.
Next, I covered the baking pan with a sheet of parchment paper--in preparation of my next two tweaks. Instead of using straight cream to brush the tops, I used a mixture of maple syrup and cream--about 2:1 maple syrup and cream. Next, that flavor is sooooo good that I lift each raw scone up and brush the sides, back AND top. That parchment sheet is crucial in preventing all that drippy maple syrup/cream mixture from cementing the scones to the pan.
Like I said, just tweaks because the recipe is too perfect to mess with!!!!! Thank you so much for sharing this recipe with us, I and my neighbors are ever so grateful to you!
That's great, Barb! Thank you for taking the time to leave a review!
I love your recipe! If I wanted to shape the dough in to 2 circles to get 16 scones, how long would I bake them
Thanks,
Linda
Hi Linda, I would start checking them at about 12 minutes and just bake them until they're a nice golden color. I haven't tested smaller scones so I can't give you an exact time.
Thank you so much! I will give it a try!
I tried these scones for our family's traditional Christmas morning breakfast feast, and in the words of my son-in-love, "your scones stole the show!" I LOVE your cream/butter technique and will use it in every recipe that calls for cutting in butter. I also made the lemon raspberry, which were divine, and I just put your RE banana bread scones in the oven, and my mouth is watering buckets in anticipation! Your recipes NEVER disappoint!! I share them all the time!, insisting everyone follow you! Thank you so much!
Thank you for the kind comment, Vonda! I'm so happy to hear that you love this method as much as we do 💕
I have made these so many time for family parties and has been requested MANY times, thank you for sharing! Work events have made this quite a hit as well. Often times I’ve been asked if I would sell these and I would NEVER entertain the thought as making on demand would lose the love of making for fun. Love all the accolades but I always give YOUR website credit.
That's awesome, Raffy! Thanks for letting us know.
THESE ARE THE BEST ,MY FAMILY JUST LOVE THEM I HAVE MADE THEM SO MANY TIMES AND THEY JUST KEEP DISAPPEARING, I USE WALNOTS INSTEAD AND I TOO PUT A LITTLE MAPLE EXTRACT IN MINE TOO
Awesome! Thanks, Carol.
I made these this morning for my son and I. He said they are his new favorite. I wish I could post a pic bc they turned out so pretty. I added 1/4 teaspoon maple flavor extract to the scone and glaze and sprinkled the tops with chopped pecans. They are quite lovely and easy to make. Thanks for the recipe!
That's great, Joylene! Thanks for letting us know.
I am planning on giving this recipe a try. It's a new technique for me, and I'm wondering if it makes any difference in the 'clumpiness" or product flakiness it you add the chilled buttermilk to the melted butter, or vice versa.
Hi Dara, I always add the butter to the buttermilk but I don't think it matters too much.
So easy and flavorful!! I've made a number of times and they never disappoint! A keeper recipe for sure!!
Thanks so much, Robin!
This recipe looks amazing. Can’t wait to try it. Do I have to use pecans? Not sure if my kids will like the nuts but don’t want to mess up the flavour!
You could leave them out, Raman.
These scones are the best, super delicious. We make them often; I like having them under the cake dome. We like sharing them with friends & family. Thank you!
Christian love,
Rebecca
Thanks for letting us know, Rebecca!
These are the best scones I’ve ever made. Will make again
Awesome! Thank you for letting us know, Colleen!
Can these be put in the refridgerator if I plan on baking them close to dinner time today or do I have to freeze...Same question for your amazing biscuit recipe? Thank you!!!
Hi Lizzette, you can definitely refrigerate them!
I have made all of the ridiculously easy scone and biscuit recipes! Love, love, love them all! So easy and friends now think I am quite a baker! Thanks Chis for all of your recipes! You make me look great! 😂
I love that, Carol! Thanks for taking the time to let us know!
As another London-based, American expat reader (your banana cake with salted caramel frosting is legend in my office as I bring it for every event!) left high and dry by Gail's absurd decision to pull their maple scone from ongoing rotation, this recipe filled the void! I am enjoying the results right now with my morning coffee and its exactly the same taste and texture but for an eighth of the price. I had to freeze the remainder to portion out on weekends otherwise I would have eaten the whole batch.
I couldn't believe how easy these were to pull together and loved the cream in freezer trick. I did toss in some cinnamon, and used walnuts as I had just finished my pecans, but minor changes really. I had these in the oven in about 15 minutes , my kitchen wasn't a mess from cutting butter into flour or getting out the food processor, and I can't wait to try some of the other variations for summer. Would this technique work for a sweet biscuit like a strawberry shortcake?
My dough was a little dry and I had to add some whole milk to pull it into a ball - I wonder if my flour measurement is a little off from yours. Didn't seem to impact the taste or texture, but I had a bit more spread than your photos. Next time I think I may pat it into a square and cut into scone bites.
Your site is always one of my first go-tos for a special treat or American-style baked good when missing home!
Thank you so much for taking the time to leave such a detailed comment, Alexandra! I'm glad you are enjoying this recipe! Yes, I think this method would be great for strawberry shortcakes. You might want to check out these recipes to get started- https://thecafesucrefarine.com/ridiculously-easy-sugar-top-scones/ https://thecafesucrefarine.com/ridiculously-easy-buttermilk-biscuits/
Thank you so much for sharing!!!
I love this recipe! It was a total game changer when living in high altitude and none of my recipes worked. This one did. Now back at low desert altitude and it is still is my all time favorite scone recipe. I use the same recipe to make blueberry sconces, I just add a tad more sugar, omit pecans in dough, and sprinkle raw sugar on top instead of making the glaze.
That's awesome, Connie! Thank you for letting us know!
Wonderful and easy, but I must admit it’s more biscuit than scone. These are softer and flakier than English scones. Love all the cafe’s scone recipes!
Thanks, Carrie!
I found this recipe as the Gail's scones are the only thing I can eat due to my egg intolerance. That said, I buy the scones about 3 times a week....until they made them seasonal! I have had a crave that's been driving me mad...
I came across this (thanks for being eggless!!) And I'm not disappointed! Everyone loved them but found them not very sweet (I didn't really glaze them).
I added glaze properly, put them in a zip lock bag and we ate them the next few days...they honestly taste way better when left till the next day in an airtight container. I now have a request to make them for a birthday today. Yippee! More for me!
I use vegan cream and they turned out just fine.
Thanks for sharing your results, Reanna!
Hi, this sounds very tasty.. However, I don’t have a microwave, would gentle heating on the stove work?
Yes, that would be fine, Abby. Enjoy!
Im old school baker...sorta so can I cut butter in fork instead of melting in the heavy cream?
Try this method, Debbie! I think you will love it 🙂
I made these and added 1/2 cup dried cranberries and 1 tsp cinnamon. They were amazing! Excellent texture! Thank you for this unique technique!
Awesome! Thanks for sharing your results, Loreta!
These are delightful! I almost feel guilty leaving a comment because I made some adaptations, but the base recipe is so good that I think this is the one I will use forever and ever amen! I subbed hazelnuts and added a few dark chocolate chips. I cut these into mini scones because I wanted them to stretch further. And the glaze? Incredible!
Thanks for sharing your results, Kate! I love adapting these as well!
LOVED this recipe! I had all the ingredients on hand except the heavy cream, so I substituted 1 cup of 1/2 & 1/2 cream minus 2 tablespoons and added 2 more tablespoons melted butter (10 tablespoons total). Followed your directions and they turned out fabulous. Thank you for your delicious recipes! Can't wait to try other variations using this technique. Also want to try a sweet/savory version by reducing sugar to 2 Tbs. and adding 2 Tbs. grated aged Asiago cheese and 2 tsp. poppy seeds.
Thanks for letting us know, Martha!
Great maple pecan scones. Can I sub almond flour ? Thanks
Five stars!!
Hi Dee, so happy you enjoyed them! I haven't tried this recipe with almond flour so I can't say for sure. I would probably try it first with a portion of almond flour and go from there.
Do you have a recipe for pumpkin scones? I love your basic scone recipe! I made the lemon raspberry ones, and they were loved by everyone!! I want to make pumpkin ones, but worry about the amount of moisture from the pumpkin making my scones too wet, but not sure I want to play with the amount of flour. Any tips?
Hi Kayleen, thanks for asking that question! I don't have a recipe right now for pumpkin scones but I've been wanting to come up with one and your question made me start the testing process. I think they'll be ready soon. And they'll be ridiculously easy!
Hi, My daughter made these for Mothers Day. Super easy and super scrumptious. melts in your mouth with tasty goodness.
Awesome! Thanks for letting us know, Karen!
Hello! I will add my praises to the list for this recipe. I would like to know if I can use cake flour and adjust the amount will it give a more 'cakey' texture or does one need a certain amount of gluten for rise? Thanks in advance.
Hi Mary Lou, I haven't tried these with cake flour but I think it should work fine. Cake flour has enough gluten so that should be a problem.
I am so sorry that I have not posted that these are the BEST scones I have ever made. They are so easy and melt in the mouth. I make them for my AirBnb guests and have given the recipe to many. Thank you VERY much. I am all about maximum output with the least effort these days and these just cannot beat that measure. Or any measure of excellence, really. Thank you!!!!
Awesome! Thanks so much for letting us know, Michelle!
This is most assuredly one of my favorite scone receipes AND one of my neighbors as I share my baking triumphs with them.
I love that, B!
I have made these pecan scones many times, and have gotten many compliments on them. Excellent recipe, Often
sometimes switching out the pecans for blueberries or strawberries and just some sugar sprinkles on top instead of the maple glaze. I also have done the biscuits. These two recipes are keepers! Soo good👍🏼
Yay! I'm so glad! Thanks for letting us know, Carol.
Love these scones as well as your Cranberry Orange scone recipe!
Question for you: Can buttermilk be substituted for the heavy cream?
Thanks!
Thanks, Donna! You could substitute the cream for buttermilk, but the texture will be different, more like a biscuit vs. a really melt-in-your-mouth scone.
My current scone recipe allows me to freeze my dough. Then I just remove what I need and bake. Do you think this dough could be frozen also?
Hi Keri, yes, this dough freezes beautifully. I would shape the scones and then freeze them unbaked on a sheet pan. Once they are frozen you can transfer them to a freezer bag and then just bake what you need. Enjoy!
These are the best EVER! I've made several times now and they are ridiculously easy. You can whip them up before breakfast or brunch. Or tonight, I made a big pot of vegetable soup -we're having these with it.
These are seriously waaaaaay to good! I cannot stop making them. I found this recipe maybe 2-3 weeks ago and I’ve made 7 batches 😂. I’ve given some away but uh..... I’ve ate a lot of them lol. Everyone I give them to loves them. I just modified the recipe for the first time for a apple cinnamon twist. I am pretty excited to see how they turn out. Really great recipe. Thanks for sharing.
Haha! I know exactly what you mean, Em! Thanks for sharing your review. You might want to try this reipce: https://thecafesucrefarine.com/ridiculously-easy-cider-glazed-apple-scones/
These are so freaking good. Just pulled a batch out of the oven. They seem to get better each time I make them. I use cinnamon chips instead of pecans. Love, love, love them! And so easy. Thanks for this delicious but easy scone recipe.
Thank you so much for sharing all your wonderful recipes! I just made the bran muffins and love them. I also love the blue and white teapot and cups pictured with the maple scones. Would you share the manufacturer and pattern?
I'm so happy you enjoyed the bran muffins, Catherine. They are some of our favorites for serving for breakfast when guests are here. I love that they are a little healthier than most muffins. Regarding the blue and white teapot, I wish I had a better answer for you that you could replicate. The set was passed on to me from my mother-in-law. It belonged to her mother and I had always admired it so was thrilled to have it as a sweet memory of these women.
I absolutely love this scone recipe. It is so versatile and perfect for me since I have severe hand arthritis and can’t make the scones that require grating butter. I wondered if there was a way to make them pumpkin flavored?
Hi Kim, I think you could make these same scones and add pumpkin pie spice for a nice fall flavored scone. I haven't played with the recipe though with real pumpkin so I'd have to do more testing on that before I could recommend how to do it.
I would love it if you could come up with a pumpkin, or even sweet potato scone. I think your recipes are the best I’ve ever come across.
Thanks so much, Yvette! A pumpkin or sweet potato scone does sound yummy!
Just wanted to comment that I DID make these with pumpkin. I decreased the heavy cream to 1/2 cup ( still put in freezer and added butter) then added 1/2 cup of pumpkin puree...I also added some pumpkin pie spice as well as 1/2 cup of chopped pecans... they turned out delicious!
Thanks, Jeana! That's so good to know!
Hi there! Can I use a silicone scone mold for these? (It holds 8 scones). If so, would I still do the indesign part?
Hi Melissa, I don't see why you couldn't use a silicone mold. Regarding your second quesion, I'm sorry but I'm not sure what you mean.
Hi,
This recipe seems the closest to replicate the texture of some scones I recently had but they were vegan and mine have to be as well. Do you have any suggestions for a heavy cream replacement? Options could be coconut cream or vegan coffee creamer. Please let me know and once I experiment I will let you know what, if anything worked. Many thanks!
Hi Rachel, I haven't tried this recipe with anything except heavy cream and would have to do further testing before I could recommend something else. Perhaps some of our other readers who have vegan experience could chime in here.
Delicious how many calories. I thought you listed calories for your strawberry scones.
Hi Jule, I've added the nutritional information.
Is that for 8 or 10 scones?
10
This recipe is brilliant! It has a perfect melt-in-your-mouth texture every time-- with no tedious cutting in of the butter or having to wash a food processor. The method is easily adaptable to other types of scones. I have made strawberry-rhubarb and also chocolate chip, but the maple pecan is hard to beat.
Hi Christy, I'm so happy you enjoyed these scones. I also love your adaptations! YUM!
This is THE BEST scone recipe! A friend shared it with me and I’ve made it many times since! I usually double it and freeze half unbaked. My kids love them with mini chocolate chips instead of the pecans and sugar sprinkled on top. Yesterday I made them into orange with an orange glaze and gave some to our kids’ elementary teachers. Thanks so much!!
Thanks so much, Connie! I'm so happy you enjoyed these scones. I love your adaptations!
YAY! So happy you enjoyed them!
I lived in London for 3 years and was obsessed with the Maple Peacan scone from gail's bakery. This brought me right back! Thank you for sharing this recipe. I know flour amounts can vary by volume and I think I used too much. Next time I will use less and keep track of the weight so they are a bit more buttery, but very happy with the recipe.
Our daughter lived in London for 7 years so we visited frequently. We know and LOVE Gail's. That's a great compliment. Thanks so much for sharing your results, Heidi 💕
Very Good!
Thanks, Carolyn!
Fabulous Scones!! And I love my scones and tea! 😂. Followed the recipe as is and it was great. Thanks for a quick and absolutely easy recipe. I’ve recently just started following you and have really been enjoying your emails and recipes. Cheers!
Welcome to The Café, Robin! I'm so happy you enjoyed these scones. Thanks for sharing your results!
I made these today and they’re phenomenal! Thanks for posting this quick and easy recipe! I will definitely be making these again.
Thanks so much, Cheryl! We love these scones too!
Overall good but my husband said he could taste the baking powder. Will make again with just a teaspoon of baking powder.
Wow, I'm impressed! With all the other flavor - maple, pecan, butter, brown sugar, etc. he was able to taste the baking powder. He must have a very acute sense of taste. You may have flatter scones on your next attempt but perhaps he will be happier 🙂
I am new to baking and made my first batch of scones today. The maple pecan scones are delicious! I did have a little issue with the bottoms getting a little dark. I actually baked them on a lower temperature and at the top half of my oven.
Hi Kate, Bravo to you!
Regarding the brown bottoms, your oven might be just a little hotter than you think or hot from the bottom. If you have an extra sheet pan, just use a double sheet pan next time or line the bottom of the sheet pan with some foil to prevent excess browning.
Love this technique!! We had a surprise snow day and I made scones for a breakfast treat. This method is so much easier and resulted in a better texture to the scone. My family loved them.
Thank you for the recipe. 😊
Thanks so much, Joylene! I'm so happy you enjoyed them! I am a little jealous of your surprise snow day though! How fun!
This was my first effort making scones and they were great. The insides were slightly undercooked so next time I will flatten them a bit more before cooking. The glaze was really amazing. Have you considered adding any spice to the scones. Maybe cinnamon?
I'm so happy you had success, Amy. You could definitely add cinnamon or any other spices you like to this recipe. If you like cinnamon, you might enjoy this recipe. It's similar: https://thecafesucrefarine.com/ridiculously-easy-cinnamon-rolls/
Due to food allergies, what could you substitute for the heavy cream? This sounds yummy would like to try it if I can find a substitute
Hi Teresa, since I haven't tried these with anything except the heavy cream, I hesitate to suggest something and guarantee success. Perhaps one of our dairy-free readers would be of help.
We don't use dairy in our house and while I haven't tried it with this particular scone recipe, I've had great success using Trader Joe's soy creamer in other scone recipes. If you're worried about how they'll turn out, maybe try a half batch.
Thanks so much, Aimee, that's great to know!
Can you use walnuts in place of pecans, were not big fans.
Hi Kerry, yes you could definitely use walnuts instead of pecans!
I have some unflavored plain yogurt and was wondering if you have ever used that in your scones?
Hi Liz, I haven't tried yogurt in scones. Scones to me, are kind of a splurge item. So I always use cream. I do, however use buttermilk in my biscuits and that works well. I find that buttermilk and yogurt can be pretty much interchanged in baking recipes.
These were phenomenal! How long do you think their shelf life is, once they're made? I know most scones don't last more than 12 hours at most, but I didn't know if this might be a little longer because of the melted butter, etc. Thanks!
Hi Kristin, the scones are best fresh but they'll be good for at least 24 hours. So happy you enjoyed them!
My Maple Pecan Scones turned out wonderfully well........so, so good! Thank you for the great recipe and instructions .
You're very welcome, Ruth! I'm so happy you enjoyed them. Try the Sugar-Top Scones next, they are also so yummy!
I’m not the best baker but followed this recipe and my scones turned out great. Everyone that tried them loved them. Great recipe!
Awesome! Maybe you're a better baker than you think, Ari 🙂 So happy you enjoyed them!
Best scones ever!
Thanks so much 🙂
Do you think I could substitute buttermilk for the cream?
Hi Janeen, I think you could. They won't be quite the same but still really good!
Hi would it be possible to do this recipe replacing the heavy cream with milk? I am trying to make this recipe lactose free and I only have lactose free milk not cream.
Hi Amanda, I'm not sure the results would be great with milk. You could try buttermilk though.
I want to make these for Easter but’s want to make them a few days ahead. Could I freeze them?
Hi Carol, you could definitely make these ahead and freeze them, unbaked. Then just pop them in the oven that day (frozen) and give them a few extra minutes of baking time. Happy Easter!
Thank you so much for your reply! I made them and I have fallen in love with the heavy cream/butter technique!! Brilliant! The flakiness was amazing.
Only one comment, I felt as though they were a bit undercooked at 20 min. Tasted a bit “floury”. I think I will cook them a little longer. Could be my oven.
Thank you for this wonderful recipe!
Made these this morning, very easy . My oven usually runs hot, but I had to cook them longer than stated. I thought they were a tad dry. I”m going to make them again soon becuase they will be gone shortly. They were still delicious. My only addition was grated rind of two oranges, mostly in the batter an some in the maple glaze. I likes the extra flavor it gave to the scones, and the aroma. Great recipe!
Amazing!!! I am definitely using this method for all my scones! So glad I found this recipe!
Thanks Nina! So happy you tried the recipe and enjoyed it!
Hello! I made this for my family, and we loved them! I'd like to make them again for Christmas as a "tea time" sort of snack, so I'd like them to be smaller if possible. Do you have any suggestions for cook times/recipe alterations if I wanted the scones to be half the size of the normal recipe? Thanks a million, they tasted absolutely divine!
Hi Grace, so happy you enjoyed these scones. I would check the scones about 5 minutes early and go from there. I would think just a few minutes less baking time would work.
This recipe is fantastic! I especially love that I don’t have to mix in cold butter 😁 I added cooked and crumbled maple brown sugar bacon for extra salty sweetness!! Thank you for sharing!!
Wow, that sounds wonderful, Linda! Thanks for sharing your results.
First scones I've ever made and they came out great! I also had a spreading problem so I'll def refrigerate my dough a bit before baking. That said, would it be possible to add bourbon to the glaze, and how much would you recommend? Would love to make bourbon maple scones for an adults-only brunch 🙂
That's awesome Elizabeth! I'm so happy you had such great results on your first scone-making attempt! I would probably just sub a tablespoon or two of bourbon for part of the half and half - just depending on how strong you like the bourbon taste to come through.
These were fabulous! I never cook my scones that long though, these were done in 10 minutes, flaky and moist inside! I am going to make this base for all of my other scone recipes!
Thanks, Debi! I'm so happy you enjoyed them. And yes, this is the only scone recipe I use. I just adapted it with different flavors.
I don't have a microwave. Can I cook the glaze on stove top?
Hi Carrie, yes you could definitely cook the glaze on the stovetop! Enjoy!
These were incredibly delicious - and very easy to make. The texture was perfection. Thank you!
You're welcome, Amy. So happy you enjoyed them!
Our daughter made these for us and they were outstanding! She wasn't paying attention and accidentally added an extra two tablespoons of butter to the scones. They melted in your mouth. Thanks for the recipe!
That's awesome Ralph! Thanks for taking the time to leave a review 🙂 I'm working on a new scope recipe - with apples and an apple cider glaze. Made them this morning for breakfast, they're also really good!
I just tried to make these and followed the instructions and measurements to the letter. The dough came out more like cake batter than actual dough. I tried to work with it but had to end up tossing everything in the garbage. I re-read the recipe twice and I did everything right. I habe made other scones and the dough formed into a ball...this recipe almost poured out of the mixing bowl. Very disappointing.
Hi Leslie, I'm honestly not sure what could have gone wrong with your scones. I'm sorry yours didn't turn out. I hate wasting good ingredients. I've made these scones numerous time and have never encountered a problem. Also, as you can read from the reviews, lots of people have made them also, with great success. Did your butter form the little globules/clumps as described in the recipe? If it didn't, then perhaps your liquid was not cold enough and that might account for too much liquid in the recipe.
OMG these are delicious! I made two batches since they were so good and I had everything dirty already I figured I'd make a second batch and put some in the freezer for when I have company for breakfast next month. That's if I can keep my husband's hands off them. He tasted one of the scones before I even got to glaze it and said they reminded him of Pecan Sandies Cookies. He's out now but I can't wait until he returns and tries one with the glaze on it.
Haha! Great idea to freeze them, Julia! Thanks for sharing your results!
Hello! These look lovely and delicious!! Can these be served cold?
They definitely can be served at room temperature, I wouldn't recommend cold.
Is heavy cream the same as heavy whipping cream?
Yes, it is Katie. You could actually use heavy whipping cream or regular whipping cream for this recipe. The difference is in the fat content. Heavy whipping cream is 36-40% fat where regular whipping cream is right around 30%. Either one would work well.
Hi, Chris! You mentioned there's a video that goes with these maple pecan scones. For some reason, I don't see the link. Would you be able to post again. Thanks so much!!
Hi Kristen, it should be in the post. Let me know if you can't access it. Enjoy!
Do not see video either. 🙁
Hi Jastron, the video is about half way down the post.
I have to say this recipe is the BEST scones I have ever tasted!!! I always make and put into the freezer along with the glaze. When I want to bake up a few I just brush them with ream and bake how ever many I want. After the scones cool my glaze is thawed and I just top them! Sp easy and sooooo good!
Yay! That's awesome Jody, what a great idea! Thanks for sharing your results and technique. I'm sure it will be helpful for other readers 🙂
These were fabulous. I had a tea party at my home yesterday for the "Royal Wedding" of Harry & Meghan. They were a hit.
Thanks Chris for the recipe.
That's awesome Debbie, I'm so happy to be a tiny part of such a fun and special occasion!
Happy Mother’s Day!
I’m making these scones for next week and I ran into a problem with them spreading out in the oven. The flavor is delicious and the texture is heavenly. They just lost their figure just like I have. As a matter of fact, one looks very similar to my body. 😳 Would you have any idea what I did incorrectly? I tried to follow recipe exactly.
Thank you and keep creating these awesome recipes.
Thank you,
Jane
Does anyone have an idea what I did incorrectly causing my scones to spread? Thank you.
Hi Jane, sorry to be slow to respond but we've been out of town. I'm wondering if the dough got too warm. You might want to dry refrigerating the cut dough for 20-30 minutes before baking to chill the butter again. That's the only thing I can think of.
A scone recipe done right. No eggs......that is a true scone recipe. These are wonderful. Thank you.
Thanks, Shannon! I agree, if you add eggs it becomes a muffin 🙂
Wow, love this recipe! It was so easy to follow and the results were awesome. These will now definitely be in my regular baking rotation. Thank you for sharing!
Thanks for letting us know Layla, so happy you enjoyed them! I love this technique!
Oh my God! I just made the Maple Pecan Scone recipe this morning and they were fabulous! Was worried they wouldn’t turn out because that happens to me with some recipes. But this was so easy to follow, I just went with it. My mom, who’s not even crazy about scones, thought these were just wonderful. She’s a fan now! Can’t wait to try the biscuit recipes. Thanks for posting these recipes.
I love it! Do try the biscuits, I think you will love them just as much, Yvette!
These are delish😋. After saying I was going to make them for the last week I finally did last night. My husband said they were worth the wait!!! These are definitely a keeper for us. First recipe of yours that I’ve tried, but certainly won’t be the last! Thank you!
Yay! Thanks so much for letting us know Mary - and welcome to The Café!
I love to make scones! I am anxious to try these....I always cut my scones with a 2 or 2 1/2 inch round cookie cutter...When I was in Ireland and England, scones were made round...And I have made them this way for years...
Yes, I've had the round ones in England too. You can cut these any way you'd like Kathy. I like the wedges because you don't have to reroll the scraps like you do with a cutter. But either way is nice. Enjoy!
I absolutely loved these! I am not a big fan of scones but these were incredible. I was wondering if you have used the same 'base' for other flavor combinations.
Thanks, Brittany! Yes, I have used this same base for lots of other scones. In fact, be on the lookout as there's a new one coming up!
Oh my, these are so good! I can now stop going to my local coffee shop and spending $3.50 on Maple pecan scones! Making my 3rd batch in 3 days, but in my defense, this batch is going to my neighbors and kids teachers for Christmas gifts 🙂 Thank you so much for such a delicious and easy recipe!
I love it, Heidi! Thanks for sharing your results with us. Merry Christmas to you and your family!
Hello again! I just have to say, 3 years later these scones are still favorites at our house. They are my go to for last minute company, baby/bridal showers, and family get togethers. I always get rave reviews and have sent the recipe link to many people! Sometimes I change up the pecans to fruits or choc chips or even sprinkles for the kids, and make different frostings accordingly (cream cheese, powdered sugar, chocolate) but the base always remains the same and this recipe has yet to fail me. So thank you again for sharing it with us!
I love that Heidi! Thanks so much for sharing your results! 💕
I make lots of different scones, was sceptical at first, I'm usually cut cold butter in. This was so much easier! Absolutely delish! We have a winner folks😊
Hi Windy, so happy you enjoyed these. It's definitely a wonderful, easy trick!
I don't see in the instructions where to use the vanilla. I made the this morning and assumed you mix it in right with/before the powdered sugar. So you might want to update the instructions for that. Thanks for this technique. I really liked doing the butter this way rather than having to cut it into the dry ingredients.
Thanks Steve! Fixed, I appreciate you letting me know!
I really like making scones, but had never tried this technique before. I loved it - so quick and easy, and the scones were a big hit at Sunday family brunch this morning! I can't wait to experiment with different flavors (and to try the biscuits too).
Hey there! I was just wondering if anyone has tried this recipe with browned butter yet... it sounds like it would be delicious!
Whoah! I haven't tried that but it's a WONDERFUL idea! Let us know if you try it 🙂
Thank you so much for sharing your scone recipe. I tweaked them by using part heavy cream and part buttermilk and added dried blueberries and slivered almonds. Sublime! And so easy!
So sorry to hear of your loss. I have been having some health issues and not up to date on my food blog sites. I am going to make these wonderful scones ASAP! I see your family is moving back to the states. I will miss traveling with you to places I have never been to. Thanks
Thank you Karen for your kindness. Yes, make the scones, I think you'll love them!
We're thrilled to have our kids moving back to the States but we still planning to do some traveling, Lord willing!
Oh, my!!! Best scones ever! First time making them, but certainly not the last. Loved the maple syrup glaze. The technique of melting the butter and stirring in the cream is ingenious. Thanks so much for sharing. Really looking forward to trying some of your other recipes.
Thanks Tacy, so happy you enjoyed them!
My oh my...the best scones i have ever made from a Pinterest recipe, and I have made many. Had to work with what I had on hand and that was evaporated milk, candied pecans, and real PA maple syrup. Made for a delightful Easter breakfast treat.
Oh good! So happy you enjoyed them! I have a feeling that if you didn't get the "pebbles" it was that your buttermilk/cream/etc wasn't cold enough. Once that happened to me and I stuck the butter and cream mixtures back in the freezer for a few minutes, then stirred it - the "pebbles" appeared!
Although I was not sure about the new technique, I decided to try it and again was not sure when my cream and butter did not resemble little pebbles but these turned out great. They are really delicious and again thank you for sharing. I guess I will be trying the buttermilk biscuit next.
My sympathies to your family on your loss.
I could not get pebbles either. Didn't seem to matter
Thank you Claire!
Just made these and snuck the first one. Amazing!!! Thank You!!
Yay! So happy you enjoyed them!
My scones turned out amazing! I've followed other scone recipe from Pinterest, and this one was the best one......so easy! Thank you so much for posting your recipe, Chris!
That's wonderful Sharon, so happy these worked out well for you. And yes, they are almost dangerously easy 🙂
Hi Chris, I only recently stumbled onto your site. I made the scones for an Easter tea party that I had today. They were a total hit and the best part about it, they were easy to make. I have had several other successes with your recipes. Thank you for your wonderful blog. I love it. Take care.
Perfect 🙂
Holy cow, Chris, these look amazing. I love maple and I love pecans so I'm in. And if it's ridiculously easy, I may actually have a shot at pulling it off! Your photos and recipes are always stunning!
Hi, Just making your scones and notice that the instructions for the glaze call for butter but
it isn't listed in the ingredients. Did I miss something?
Thanks June for letting me know. I added the butter to the ingredients. I've made the icing with and without the butter - it will still be good if you didn't use butter but I prefer adding it.
Thanks, I added 2 T of butter and the icing was great. However......
the scones call for 1 T of baking powder which seems like a lot for 2
cups of flour, but I'm a very trusting soul so I followed the recipe as
written. Oh my, we really couldn't eat them---the baking powder was
so strong. I gather you didn't have this problem. I've made many of
your recipes with great success; maybe my baking powder is stronger
than yours?
Hmmm, that's so interesting. I'm so sorry you had less than stellar results. I hate wasting good ingredients.
The 1 tablespoon baking powder is correct and I've made these numerous time without any strong flavor. There are different types of baking powder however, you may have one that has more aluminum in it. I generally like Rumford Baking Powder - it's a double acting baking powder without aluminum.
This is from The Joys of Baking site:
"The general rule of thumb for amount of baking powder in recipes: 1 to 2 teaspoons (5-10 grams) of baking powder leavens 1 cup (140 grams) of flour. The amount will depend on the ingredients and how they are mixed.
Very interesting. And as I think about this, in my mind's eye, I see
me measuring a T from a soda box! Little wonder we couldn't eat them. I'll try again in the morning, using the proper ingredients. Thanks for your patience and info. I must say, they looked wonderful!
Oh, that's so funny June! It sounds like something I would do!! 🙂
That was indeed a rough month! I love the way these scones look and I would definitely love to try those biscuits as well, I have saved them before but never got to baking them. 🙁 Thank you for the reminder. 🙂
Yes, It sounds like you've been very busy Chris, but so happy you're back. These scones look absolutely delicious. I love the flavors. That glaze...OMGee! I need to try these!
Hi Chris, Oh I am so sorry to hear about Scott's mom, hope his dad is doing better. I bet you are excited about your daughter moving back, that's a lot of changes in a short period of time. Wish you and Scott the best.
Love the scones Chris and the video is great!
Thanks so much Cheri and yes, we're super excited to have the kids back in the States soon!
Gosh, you've been dealing with a lot! Glad to see you back in your kitchen, though. And what a beauty of a recipe! Looks amazing, and I'll bet its flavor is more so. Thanks!
Thanks John, it's great to be back!
Hi Chris and Scott - I am your "friend" from the Adirondack's with the Airbnb. I just wanted to send my condolences on the passing of Scott's Mom. As the daughter of two parents in their 90's who live on the opposite coast from me, I can truly empathize with what you have been through this month. In addition to the sadness you feel and the stress of having to make so many decisions in a short period of time, you must be absolutely exhausted. Please take good care of yourselves and our offer always stands if you need a getaway at any time! Sincerely, Judi Gould
Thanks so much Judi, you are so sweet! We both really appreciate your kind words and we may just take you up on that airbnb one of these days 🙂
We have been having lots of different scones of late...but haven't tried the combo of maple and pecan. Need to bake another batch soon! These look really inviting with that maple glaze.
There's always room for more scones, right Angie? 🙂
These are pure genius.
I'm very sorry about Scott's mom and I know from personal experience what it's like to clean out their home and move them into an assisted living situation. None of it is easy and most of it is thankless.
The decorating trip would have been a wonderful distraction from it all.
Thanks Maureen, you do know about that, don't you? It's tough to see your parents age. Yes, you're right the trip to Memphis was a wonderful respite!
Serious drooling here Chris, omg these look so good! You had me at maple...
Wish I could share one with you Jenna! I hate to see grown women drooling 🙂
I bet you are over the moon that your daughter is moving back! Will she be moving nearby? Ohhh, they looks so good And we love maple! but first, I need to go back and make hose biscuits. Please give Scott my deepest sympathy.
Thanks Ginny, yes we are totally over the moon about the move. Yes, make the biscuits!
First of all I'm so sorry to hear about Scott's mom and sorry to hear his dad hasn't been well either. Sometimes life really knows how to throw some punches. That said I'm sure you'll be thrilled to have your daughter closer to home even though i know I'm going to miss those wonderful photos and stories from London.
As for these biscuits they certainly do look sinful and totally worth the calories. I haven't made biscuits in years but just finished printing this off to try sometime soon.
Thanks Vicki, it does seem like things happen all at the same time. Try the biscuits, they're definitely worth the work and calories.
These scones look dreamy, Chris! There's nothing not to love about maple and pecans :). You've been missed, but my - what a month you've had. Glad things are settling down a bit for you now and that more family time is in your future!
Thanks so much Laura. I do love the maple/pecan combination.
You and your recipes have never let me down, Chris, so I am counting on this one to be as easy and delicious as you say. It looks all of that. Will bake these either tomorrow or Thursday and let you know. I know it's been a challenging and sad month but also filled with wonderful news. I can only imagine the joy you are feeling to soon have your beautiful family on this side of the Pond. I am so happy about that.
Thanks Mary, for your kind words. Hope you enjoy the scones!
I've made biscuits from a Cook's Illustrated recipe that was almost like puff pastry the way it was layered, but your buttermilk version sounds even easier. Plus those gorgeous scones are calling my name---might need to make those first!!! So exciting to have the London gang back in the states!!! xoxo
Those sound yummy too Liz. I do love how easy these are, such a crazy technique but it works!
You have been missed 🙂 These scones look unbelievably delicious and love this trick! Maple pecan is the perfect choice of flavours, too. Sharing!
Thanks so much Jennifer!
Oh my!!! These loo absolutely delicious! I would love to have one or 2 right now. I love maple flavor.
I sure hate you'll have been through so much. Trust things will calm soon.
How far is it from Raleigh to Memphis? Much closer than London no matter, right? Ha!!
I'd love to share one or two with your Charlotte! Memphis is still a 12 hour drive from Raleigh but definitely not as far as London!
Chris! Your London fam will be in the USA! OHMYGOSH..you will see everyone more often..what a gift!!
I know you have been going through soo much..
Bon courage!
Thanks Monique. I love that - Bon courage! We all need that sometimes in life, don't we?
So happy that you're back to blogging and what a comeback recipe! Hope to see more videos and very happy to hear that your daughter and her family will be moving back stateside.
It's great to be back Sandra and we're definitely planing more videos 🙂
How did I miss the original biscuits? Now I have 2 fabulous recipes to try, I'm a scone fanatic, so it will be these scones up first in our house. That's so exciting that your daughter will be back in the States!!
You'll love the biscuits and the scones Sue, super tender and flaky but the best part is how easy they are!
I think you got a tremendous amount accomplished in the short time you've been away, Chris! I'm so sorry about Scott's mother and his dad having to move, but how exciting that your daughter and family are moving back to the States! Memphis will be a much shorter plane ride for you and Scott...or perhaps even a road trip 🙂
I have not yet tried the biscuit recipe but I am loving the concept of how simple they and these luscious scones are to make! I hope to try both soon! Hope you have a more quiet few weeks ahead 🙂
You always leave the sweetest comments Susan, I hope we get to meet in person someday!
I have made your biscuits and they really are delicious. I am almost afraid to make your scones, but I am pinning them anyway. 🙂
Glad your family is back so you can spend more time with them. Although, I loved when you took us with you to London.
Haha, you make me laugh Madonna! Hope you're doing well! Oh, and just save the scones for a special occasion!
Welcome back Chris and Scott! You have been missed and so have your beautiful recipes. Love these scones and now I HAVE to try your biscuits. I adore Cook's Illustrated for everything. Good luck with all you have on your plate. I know you must be thrilled to have your daughter and grandchildren coming back to the US. Take care and give our best to Scott too.
Aww, thanks so much Tricia. It's nice to be missed 🙂 I know you make amazing biscuits but you'll flip at how easy these are. It's pretty crazy!