Ridiculously Easy Maple Pecan Scones

Ridiculously Easy Maple Pecan Scones - A ridiculously easy technique for incredibly delicious, pecan-studded, melt-in-your-mouth scones - and they're finished off with a drizzle of sweet, maple-infused glaze!  thecafesucrefarine.com

A ridiculously easy technique for incredibly delicious, pecan-studded, melt-in-your-mouth scones finished off with a drizzle of sweet, maple-infused glaze.

Remember me? Yep, I’m the crazy cook that seemed to disappear into thin air a few weeks ago. Well not exactly but he have  had a pretty wild month, including a trip to London, abruptly shortened by the death of Scott’s mom, 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!

Ridiculously Easy Buttermilk Biscuits - and incredibly easy (as in, less than 5 minutes) that yields tall flaky, incredibly delicious biscuits! thecafesucrefarine.com

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:

MY OTHER RECIPES


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 needs 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 of 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!

Ridiculously Easy Maple Pecan Scones - A crazy-simple technique for incredibly delicious, pecan-studded, melt-in-your-mouth scones finished off with a drizzle of sweet, maple-infused glaze! scones finished off with a drizzle of sweet, maple-infused glaze. thecafesucrefarine.com

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.

Ridiculously Easy Maple Pecan Scones - A crazy-simple technique for incredibly delicious, pecan-studded, melt-in-your-mouth scones finished off with a drizzle of sweet, maple-infused glaze! scones finished off with a drizzle of sweet, maple-infused glaze. thecafesucrefarine.com

These scones would be wonderful for an early spring breakfast or brunch.

Ridiculously Easy Maple Pecan Scones - A crazy-simple technique for incredibly delicious, pecan-studded, melt-in-your-mouth scones finished off with a drizzle of sweet, maple-infused glaze! scones finished off with a drizzle of sweet, maple-infused glaze. thecafesucrefarine.com

They’d also make a delightful treat to share with friends over coffee or take to a special teacher or neighbor.

Ridiculously Easy Maple Pecan Scones - A crazy-simple technique for incredibly delicious, pecan-studded, melt-in-your-mouth scones finished off with a drizzle of sweet, maple-infused glaze! scones finished off with a drizzle of sweet, maple-infused glaze. thecafesucrefarine.com

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!

Ridiculously Easy Maple Pecan Scones - A crazy-simple technique for incredibly delicious, pecan-studded, melt-in-your-mouth scones finished off with a drizzle of sweet, maple-infused glaze! scones finished off with a drizzle of sweet, maple-infused glaze. thecafesucrefarine.com

I would be remiss however, not to include a warning with this recipe: once the family/friends taste these incredibly delicious, pecan-studded, melt-in-your-mouth scones drizzled with the sweet, maple-infused glaze, they’ll be requesting them again and again! And again!

A few things I used to make and serve these fabulous scones:

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For your Pinning pleasure:

Ridiculously Easy Maple Pecan Scones - A crazy-simple technique for incredibly delicious, pecan-studded, melt-in-your-mouth scones finished off with a drizzle of sweet, maple-infused glaze! scones finished off with a drizzle of sweet, maple-infused glaze. thecafesucrefarine.com

 

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Ridiculously Easy Maple Pecan Scones

Maple Pecan Scones - a ridiculously easy technique for incredibly delicious, pecan-studded, melt-in-your-mouth scones finished off with a drizzle of sweet, maple-infused glaze.

4.8 from 5 reviews

A ridiculously easy technique for incredibly delicious, pecan-studded, melt-in-your-mouth scones finished off with a drizzle of sweet, maple-infused glaze.

  • Author:
  • Yield: 8
  • Category: Breakfast, Brunch

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
  • 1 teaspoon vanilla
  • ¾ cup confectioners’ sugar

Instructions

  1. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
  2. 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.)
  3. 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.
  4. Whisk flour, baking powder, sugar, salt and pecans in large bowl.
  5. 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.
  6. 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.
  7. 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.
  8. Cut dough in 8 equal pie-shaped pieces. Transfer wedges onto prepared sheet pan and brush tops with heavy cream.
  9. Bake for 15-20 minutes or until golden brown. Let the scones cool before icing.
  10. 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.
  11. Remove from microwave and add powdered sugar 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.
  12. Drizzle glaze over scones. Let scones sit for 15 minutes to let glaze set before serving.
  13. Serves 8

 



65 thoughts on “Ridiculously Easy Maple Pecan Scones”

  • Hey there! I was just wondering if anyone has tried this recipe with browned butter yet… it sounds like it would be delicious!

  • 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.

  • 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.

  • 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!

  • 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.

  • 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.
          http://www.joyofbaking.com/bakingsoda.html

          • 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!

  • 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. 🙂

  • 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!

  • 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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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!

  • 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.

  • 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

  • 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!!

  • 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!

  • 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.

  • 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 🙂

  • 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.

  • 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.

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