Description
These Maple Spice Scones with Pecans are tender, flaky, and infused with warm cinnamon and nutmeg flavors. Sweetened naturally with maple syrup and studded with crunchy candied pecans, they make a delightful breakfast or afternoon treat. Baked until golden brown, these scones are perfect served warm with butter or cream.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 grams) all-purpose flour
- 1 tablespoon (15 grams) baking powder
- 1 teaspoon (2.5 grams) ground cinnamon
- 1/2 teaspoon (1.25 grams) ground nutmeg
- 1/4 teaspoon (1.5 grams) salt
Wet Ingredients
- 1/2 cup (115 grams) unsalted butter, cold and cubed
- 1/3 cup (80 ml) maple syrup
- 1/2 cup (120 ml) heavy cream
Additional
- 1/2 cup (75 grams) candied pecans, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the maple syrup and heavy cream until fully blended to create the wet base for the dough.
- Form Dough: Pour the wet mixture into the dry ingredients and stir gently with a spoon or spatula just until everything is combined, avoiding overmixing to keep the scones tender.
- Add Pecans: Fold in the chopped candied pecans evenly throughout the dough to add a sweet, crunchy texture.
- Shape Dough: Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick circle, then cut into 8 wedges or use a round cutter for uniform scones.
- Bake: Place the scones on the prepared baking sheet, spacing them about 2 inches apart to allow room for rising. Bake for 15 to 20 minutes until the scones are golden brown and cooked through.
- Cool: Let the scones cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely, enhancing their texture and flavor.
Notes
- For extra shine and color, brush the scones with heavy cream before baking.
- Substitute walnuts or almonds if pecans are not available.
- Serve warm with butter, clotted cream, or additional maple syrup for best taste.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
