This post may contain affiliate links, please visit our privacy policy for details.
If you’re craving a tender, flaky, and perfectly sweet scone, try these Maple Pecan Scones with Maple Glaze. They’re incredibly simple to make with just a handful of pantry staples and rely on heavy cream instead of butter for an exceptionally tender, melt-in-your-mouth texture. Packed with chopped pecans and real maple syrup, these scones are easy to prepare and ready in about 35 minutes or less. Serve them warm with a generous drizzle of maple glaze for a cozy autumn breakfast or afternoon treat.
About The Recipe
This recipe uses only seven ingredients and comes together quickly with minimal fuss. Because the scones are cream-based rather than butter-based, they stay moist and tender while still delivering rich, buttery flavor. The combination of maple and pecans creates a nutty, sweet profile that’s perfect for fall mornings or any time you want a comforting baked treat.
These cream scones are simple to make and require no chilled butter or pastry cutters. The heavy cream and maple syrup give them a tender crumb and a lovely maple flavor throughout. They bake up golden and flaky, and when topped with a smooth maple glaze, they become an irresistible treat.
Equipment Needed
- Mixing bowls
- Rubber spatula
- Parchment paper
- Sheet pan
- Sharp knife or biscuit cutter
Ingredients
For the Scones:
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Chopped pecans
- Heavy cream
- Maple syrup
For the Glaze:
- Powdered sugar
- Maple syrup
Instructions
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
3. Stir in the chopped pecans and set the dry mixture aside.
4. In a separate small bowl, whisk together the heavy cream and maple syrup.
5. Pour the cream-and-maple mixture into the dry ingredients and stir until just combined. Avoid over-mixing so the scones remain tender.
6. Turn the dough out onto a lightly floured surface. Gently roll or pat it into a rectangle about 7½ by 12 inches. Cut into squares or your preferred shape.
7. Place the scones on the prepared baking sheet and bake for about 20 minutes, or until they are golden brown on top.
8. Meanwhile, prepare the glaze: combine powdered sugar and maple syrup in a small bowl and whisk until smooth. Adjust the consistency with more powdered sugar or a splash of maple syrup as needed.
9. Allow the scones to cool slightly, then drizzle the glaze over the tops. Serve warm or at room temperature.
Cream Scones vs Butter Scones
Cream-based scones tend to be richer and more tender, offering a softer, more melt-in-your-mouth texture compared with traditional butter scones, which can be a bit denser. Both are delicious, but if you want quick, tender scones with a buttery flavor without working with cold butter, cream scones are an excellent choice.
How To Store
Once cooled, store the scones in an airtight container at room temperature for a day or two. For longer storage, place cooled scones in a freezer-safe bag and freeze for up to two months. Reheat briefly in a low oven before serving.
Expert Tips
- Do not over-mix the dough to keep the scones tender.
- Cut scones into any shape you like; baking times may vary slightly with different sizes.
- Always check the freshness of your baking powder for best rise.
- Use real maple syrup for the best flavor.
- These scones freeze well—freeze unglazed, then glaze after reheating.
- Toast the pecans lightly before adding for a deeper, nuttier flavor.
When you make these Maple Pecan Scones with Maple Glaze, leave a comment to share how they turned out. Enjoy baking and savor every bite!
