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These light, flaky, delicious maple pecan scones are made with a cream scone base. The maple frosting and chopped pecans are the perfect addition.
I love scones and enjoy changing up with what I put into them. Sometimes it is chocolate chips and toffee bits other times it is egg nog and craisinets and once in a while it is lemon and blueberries.
Pecan Scones
When it comes to baked goods, pecans are definitely my nut of choice. Adding pecans to these scones gave them additional flavor and some great crunch. I also topped the scones with a delicious maple flavored frosting.
What is a Cream Scone?
A cream scone is very British and uses whipped cream in the batter instead of butter. By whipping the cream, you trap air inside it, and your scones will be lighter and softer.
How to Make Maple Pecan Cream Scones
- Combine the dry ingredients including the chopped pecans together in a bowl.
- In a chilled bowl, beat your heavy whipping cream to stiff peaks.
- Gently fold the whipped cream into the dry ingredients.
- Mix the dough up until just combined. The number one tip to light, flaky scones is not to overwork the dough. No one likes a tough scone!
- Gently knead the dough on a floured surface for just a minute or two until it is not sticky. Don’t overwork the dough.
- Divide the dough in half and to pat the dough into two circles, each about 3/4 inch thick on a parchment lined baking sheet.
- Cut each circle into 8 wedges and pull each wedge out a bit to create space between each wedge.
- Bake at 375 degree F oven for about 20-25 minutes or until edges begin to brown. Do not over bake, this will make them tough.
- Mix up the maple frosting while they are baking.
- Cool scones and then drizzle the delicious maple frosting over the top, allowing it to run over the edges.
- Sprinkle the top with some chopped pecans.
Then fix yourself a cup of tea in your prettiest tea cup and enjoy tea time!
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Check out more of my delicious scone recipes:
Maple Pecan Scone Recipe
Maple Pecan Scones
Ingredients
- 3 cups all purpose flour
- 1/2 cup sugar
- 1 Tbsp plus 1/4 tsp baking powder
- 1/4 tsp salt
- ¼ cup pecans chopped plus more for sprinkling
- 2 cups whipping cream
Maple Frosting
- 3 cups powdered sugar
- 2 Tbsp milk or whipping cream, more if needed for proper glazing consistency
- 4 Tbsp butter melted
- Dash of salt
- 2 tsp maple flavoring You could substitute vanilla or almond extract if you want, but then you’d have to change the title of your recipe.
Instructions
- Preheat the oven to 375 degrees
- Stir together the flour, sugar, baking powder, chopped pecans and salt
- In a chilled bowl, whip the cream until stiff peaks.
- Gently fold the whipped cream into the dry ingredients.
- Don’t knead too much, dough will be sticky.
- Gently knead the dough on a floured surface for 1-2 minutes. Divide dough in half.
- On a parchment covered baking sheet, pat each piece of dough into a circle, about 1 inch thick.
- Cut each circle into 8 wedges and separate the wedges on the baking sheet so they don't bake together,
- Bake for 20-25 minutes or until edges begin to turn brown. Do not over bake!
- Allow the scones to cool completely
- Meanwhile, mix your glaze together and pour generously over each scone
- Sprinkle with additional chopped pecans
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Nutrition Facts:
Recipe originally posted June 18, 2010
FoodontheTable says
This icing looks delicious!
Catherine says
Those sound delicious! I hope the ones you have in England are this good!
However, I noted that each serving would have over 4 Tbsp of butter!! And they are small servings! How are WE the country with the highest obesity rate?
All I can figure is they must be a lot better at eating small servings than we are!!
Leigh Anne says
The scones I had at tea in England were quite different than these – much more biscuit like. Still good though with jam and clotted cream! I did notice that their baked goods seem to be less sweet than ours too! I think the fact that they walk everywhere helps contribute to the weight factor and everyone smokes!
Joan C says
Hope you are having a wonderful time in London. Back in the day when I could indulge in such things, I loved maple bars. Although I doubt/know these are not any healthier for me, I’m definitely going to give them a try…may try experimenting with substituting some buttermilk/yogurt for the cream…and perhaps some applesauce for half of the butter. My cardiologist will like that a whole lot better…and while it may not be London-like scones, they may still be delicious! I’ll let you know.
marti says
Yum, those look like the best scones ever! So glad you got to have tea in London…something you will never forget!…xxoo