Maple Pecan Scones:Ree & Leigh{Anne}

Author Leigh Anne


  • 3 C all purpose flour
  • 1/3 C sugar
  • 5 tsp sugar
  • 1 tsp salt
  • ½ lb. 2 sticks butter, chilled
  • ¼ C pecans plus more for sprinkling
  • 1 large egg
  • ¾ C heavy cream

Maple Icing

  • 1 lb. powdered sugar
  • ¼ C milk
  • 4 Tbsp butter melted
  • Splash of strongly brewed coffee
  • 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.


  1. Preheat the oven to 350 degrees
  2. Stir together the flour, sugar, baking powder and salt
  3. Cut the cold butter into the flour mixture until the mixture resembles coarse crumbs
  4. Finely chop the pecans and stir into the flour mixture
  5. Mix the egg & cream together and stir into the flour mixture until just combined
  6. Turn the mixture onto a cutting board and push it together into a large ball
  7. Don’t knead too much—only until it sticks together
  8. Gently roll the dough into a 10-inch circle and cut the round into eighths
  9. PW recommends that in order to have perfect eighths, you could first cut an X and then cut a plus sign
  10. Transfer your wedges to a baking sheet that has been covered in parchment paper or lightly sprayed and bake for 22 to 26 minutes, or until golden brown.
  11. Allow the scones to cool completely
  12. Meanwhile, mix your glaze together and pour generously over each scone
  13. Sprinkle with chopped pecans