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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!
- 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
-
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.)
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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.
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Whisk flour, baking powder, sugar, salt and pecans in large bowl.
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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.
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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.
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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.
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Cut dough in 8-10 equal pie-shaped pieces. Transfer wedges onto prepared sheet pan and brush tops with heavy cream.
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Bake for 15-20 minutes or until golden brown. Let the scones cool before icing.
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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.
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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.
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Drizzle glaze over scones. Let scones sit for 15 minutes to let glaze set before serving.
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Serves 8-10
Barb Flavin says
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!
Lindsay @ The Café Sucre Farine says
That's great, Barb! Thank you for taking the time to leave a review!
Linda Rutter says
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
Chris Scheuer says
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.
Linda Rutter says
Thank you so much! I will give it a try!
Vonda says
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!
Chris Scheuer says
Thank you for the kind comment, Vonda! I'm so happy to hear that you love this method as much as we do 💕
Raffy says
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.
Chris Scheuer says
That's awesome, Raffy! Thanks for letting us know.
CAROL REID says
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
Chris Scheuer says
Awesome! Thanks, Carol.
Joylene says
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!
Chris Scheuer says
That's great, Joylene! Thanks for letting us know.
Dara Miller says
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.
Chris Scheuer says
Hi Dara, I always add the butter to the buttermilk but I don't think it matters too much.
Robin says
So easy and flavorful!! I've made a number of times and they never disappoint! A keeper recipe for sure!!
Chris Scheuer says
Thanks so much, Robin!
Raman Gill says
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!
Chris Scheuer says
You could leave them out, Raman.
Rebecca says
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
Chris Scheuer says
Thanks for letting us know, Rebecca!
Colleen says
These are the best scones I’ve ever made. Will make again
Chris Scheuer says
Awesome! Thank you for letting us know, Colleen!
Lizzette Allen says
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!!!
Chris Scheuer says
Hi Lizzette, you can definitely refrigerate them!
Carol Keiser says
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! 😂
Chris Scheuer says
I love that, Carol! Thanks for taking the time to let us know!
Alexandra says
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!
Chris Scheuer says
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/
Connie says
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.
Chris Scheuer says
That's awesome, Connie! Thank you for letting us know!
Carrie says
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!
Chris Scheuer says
Thanks, Carrie!
Reanna says
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.
Chris Scheuer says
Thanks for sharing your results, Reanna!