Maple Pecan Scones

Ingredients

• 142 g (10 Tbsp)unsalted butter, frozen for 30 minutes
• 75 g (¾ cup)quick oats
• 248 g (1¾ cups)plain flour
• 55 g (¼ cup)packed light brown sugar
• 55 g (¼ cup)granulated sugar
• 2½ tspbaking powder
• ¼ tspbicarbonate of soda
• ½ tspsalt
• 105 g (1 cup)chopped pecans, divided
• 150 ml (½ cup + 1 Tbsp)double cream, divided
• 1 largeegg
• 1 tspmaple extract
• ¾ tspvanilla extract
• 130 g (1 cup)icing sugar
• 1 Tbsp, then more as neededdouble cream
• 1 Tbspmilk
• 1½ tsp, or more to tastemaple extract

Instructions

1. 1

   Prepare the oats

   Heat the oven to 220°C (425°F) and line a baking tray with baking parchment or a silicone liner. Pulse the oats in a food processor for about 1–2 minutes, until ground into a flour.

2. 2

   Mix dry ingredients

   Tip the ground oats into a large bowl with the flour, brown sugar, granulated sugar, baking powder, bicarbonate of soda and salt. Whisk thoroughly, breaking up any lumps of brown sugar.

3. 3

   Combine wet ingredients

   In a small bowl, whisk together 120 ml (½ cup) of the double cream, the egg, 1 tsp maple extract and the vanilla extract. Grate the butter on the small holes of a box grater, then add it to the flour mixture, scraping any butter from the grater with a butter knife.

4. 4

   Work in butter

   Use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse meal. Stir in ⅔ cup of the chopped pecans.

5. 5

   Bring dough together

   Pour the cream mixture into the flour mixture and toss with a rubber spatula until evenly moistened and forming large clumps. Gently knead the mixture by hand in the bowl a few times, just until it comes together.

6. 6

   Shape the scones

   Turn the dough onto a lightly floured surface and gently pat it into an 8½-inch round. Cut it into 8 equal wedges and transfer them to the prepared tray. Brush the tops with the remaining 1 Tbsp double cream.

7. 7

   Bake until golden

   Bake in the preheated oven for about 13–15 minutes, until the scones are golden.

8. 8

   Glaze and finish

   Let the scones cool slightly on a wire rack, then spoon and spread the glaze over them and sprinkle with the remaining ⅓ cup pecans. Leave the glaze to set at room temperature; once cool, store in an airtight container.

9. 9

   Make the glaze

   Whisk the icing sugar, 1 Tbsp double cream, milk and 1½ tsp maple extract together in a small bowl until well combined. If needed, thin the glaze with more cream, adding 1 tsp at a time.

What are maple pecan scones?

Scones are a familiar American breakfast and brunch bake, often shaped into a round and cut into wedges before baking. This version brings together oats, pecans and maple flavour for a sweet, nutty take on the classic.

Ground oats add a hearty note, while cold grated butter helps keep the crumb tender. A maple glaze and extra pecans finish each wedge with sweetness and crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 564 calories, 7g protein, 63g carbs, 32g fat.

The flour, oats and sugars provide most of the carbohydrates, while butter, cream and pecans contribute much of the fat. The egg, flour, oats and pecans contribute protein. Pair a scone with fresh fruit and yoghurt or eggs for a more balanced plate.

Why grind the oats?

Oat flour: pulsing the quick oats turns them into a fine ingredient that blends evenly with the plain flour. This gives the dough an oat flavour without leaving large flakes throughout the scones.

Brown sugar: break up any clumps as you whisk the dry ingredients, so the sweetness is distributed through the dough.

Keep the butter cold

Frozen butter: grating it while cold makes small pieces that are easier to work into the flour mixture. These pieces help create a tender, crumbly texture as the scones bake.

Light touch: cut the butter in only until the mixture resembles coarse meal. Avoid warming it with your hands or working the dough more than needed.

Bring the dough together gently

Moisture: add the cream and egg mixture, then toss until the dry ingredients are moistened and forming large clumps. The dough should come together with just a few gentle kneads.

Shaping: pat the dough into an 8½-inch round rather than rolling or pressing it repeatedly. Cut the round into 8 wedges for even portions.

Look for golden edges

Baking: cook the wedges at 220°C (425°F) for about 13–15 minutes. Start checking at 13 minutes; the tops should be golden when they are ready.

Cooling: let the scones cool slightly on a wire rack before glazing. The glaze can then set at room temperature before you store them.

Finish with maple glaze

Consistency: whisk the glaze ingredients until smooth, then add extra cream a teaspoon at a time if it needs thinning. This gradual adjustment helps keep it from becoming too runny.

Pecans: reserve the final third of the chopped pecans for sprinkling over the glaze. They add a crunchy finish and make the pecan flavour more pronounced.

Serving ideas

Serve a scone with tea or coffee for breakfast or brunch. Fresh fruit alongside makes a simple contrast to the rich, sweet bake.

For a fuller brunch plate, pair it with yoghurt or eggs. The scones are also easy to set out as part of a shared spread.

Recipe notes & tips

• Freeze the butter for the full 30 minutes so it is firm enough to grate.
• Scrape the grated butter from the box grater with a butter knife.
• Measure out the pecans for the dough and topping separately before mixing.
• Knead only until the dough holds together to keep the scones tender.
• Add any extra cream to the glaze one teaspoon at a time.
• Let the glaze set before packing the cooled scones away.

Variations

• Extra maple: Add a little more maple extract to the glaze, tasting as you go.
• Coarser oats: Pulse the oats briefly for a more noticeable oat texture.
• Toasted pecans: Toast the pecans before chopping for a deeper, nuttier flavour.
• No glaze: Leave off the icing for a less sweet finish.
• Smaller wedges: Cut the round into more pieces and check them early, as smaller scones may bake faster.

Common mistakes to avoid

• Warm butter: It can blend too thoroughly into the flour; freeze it for 30 minutes and work quickly.
• Overworking the dough: This can make the crumb less tender; knead only until it comes together.
• Uneven wedges: They may bake at different rates; cut the round into 8 equal pieces.
• Too much cream in the glaze: It can turn runny; add extra cream a teaspoon at a time.
• Glazing while piping hot: The icing may spread too much; let the scones cool slightly first.

How to store

Once completely cool and the glaze has set, store the scones in an airtight container. The recipe does not specify a storage duration; rewarm briefly in a low oven if you would like to serve them warm.

Frequently asked questions