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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
Abby says
Hi, this sounds very tasty.. However, I don’t have a microwave, would gentle heating on the stove work?
Chris Scheuer says
Yes, that would be fine, Abby. Enjoy!
Debbie says
Im old school baker...sorta so can I cut butter in fork instead of melting in the heavy cream?
Chris Scheuer says
Try this method, Debbie! I think you will love it 🙂
Loreta says
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!
Chris Scheuer says
Awesome! Thanks for sharing your results, Loreta!
Kate says
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!
Chris Scheuer says
Thanks for sharing your results, Kate! I love adapting these as well!
Martha Austin says
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.
Chris Scheuer says
Thanks for letting us know, Martha!
Dee williams says
Great maple pecan scones. Can I sub almond flour ? Thanks
Five stars!!
Chris Scheuer says
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.
Kayleen Williams says
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?
Chris Scheuer says
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!
Karen B says
Hi, My daughter made these for Mothers Day. Super easy and super scrumptious. melts in your mouth with tasty goodness.
Chris Scheuer says
Awesome! Thanks for letting us know, Karen!
Mary Lou says
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.
Chris Scheuer says
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.
Michelle Rupp says
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!!!!
Chris Scheuer says
Awesome! Thanks so much for letting us know, Michelle!
B Vallender says
This is most assuredly one of my favorite scone receipes AND one of my neighbors as I share my baking triumphs with them.
Chris Scheuer says
I love that, B!
Carol says
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👍🏼
Chris Scheuer says
Yay! I'm so glad! Thanks for letting us know, Carol.
Donna K says
Love these scones as well as your Cranberry Orange scone recipe!
Question for you: Can buttermilk be substituted for the heavy cream?
Thanks!
Chris Scheuer says
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.
Keri Murphy says
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?
Chris Scheuer says
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!
Mac says
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.
Em says
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.
Chris Scheuer says
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/
D levy says
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.
Catherine says
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?
Chris Scheuer says
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.
Kim Castro says
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?
Chris Scheuer says
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.
Yvette says
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.
Chris Scheuer says
Thanks so much, Yvette! A pumpkin or sweet potato scone does sound yummy!
Jeana says
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!
Chris Scheuer says
Thanks, Jeana! That's so good to know!
Melissa says
Hi there! Can I use a silicone scone mold for these? (It holds 8 scones). If so, would I still do the indesign part?
Chris Scheuer says
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.
Rachel H says
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!
Chris Scheuer says
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.
Jule says
Delicious how many calories. I thought you listed calories for your strawberry scones.
Chris Scheuer says
Hi Jule, I've added the nutritional information.
Jule says
Is that for 8 or 10 scones?
Chris Scheuer says
10
Christy says
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.
Chris Scheuer says
Hi Christy, I'm so happy you enjoyed these scones. I also love your adaptations! YUM!
Connie says
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!!
Chris Scheuer says
Thanks so much, Connie! I'm so happy you enjoyed these scones. I love your adaptations!
Chris Scheuer says
YAY! So happy you enjoyed them!
Heidi says
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.
Chris Scheuer says
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 💕
Carolyn says
Very Good!
Chris Scheuer says
Thanks, Carolyn!
Robin says
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!
Chris Scheuer says
Welcome to The Café, Robin! I'm so happy you enjoyed these scones. Thanks for sharing your results!