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Maple Pecan Scones With Cinnamon Butter

These scones made with maple syrup and nuts taste absolutely delicious served warm with the cinnamon butter. Perfect for a tea party, brunch or a breakfast treat.
Course Breakfast, Snack
Cuisine British
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 scones
Author Wanda Simone

Equipment

Ingredients

Maple Pecan Scones

  • 1 cup pecan halves or 3/4 cup chopped pecans
  • 2 1/4 cups flour or King Arthur's Measure for Measure Gluten-free Flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup maple syrup
  • 3/4 cup whipping cream

Cinnamon Butter

  • 1/3 cup butter softened
  • 1/4 cup maple syrup
  • 1/4 teaspoon ground cinnamon

Instructions

Maple Pecan Scones

  • Heat the oven to 425 F.
  • Start by chopping the pecans. They should be in small enough pieces that they are easy to eat in a scone. You'll need 3/4 cup of chopped pecans.
  • Add 1/3 cup of the chopped pecans to the food processor. Grind them until they are finely ground.
  • In a large bowl, combine the finely ground pecans with the flour, baking powder, baking soda, salt and the remaining chopped pecans.
  • Add the maple syrup and whipping cream.
  • Stir just until the dry ingredients are moistened. Don't mix it too much or the scones will turn out tough.
  • Form it into a ball. The dough will be very stiff and crumbly but should be sticky enough to hold together.
  • Sprinkle a little flour on the counter or a cutting board to prevent the dough from sticking.
  • Flatten the dough out into a circle that is about 10 inches across and 3/4" thick.
  • Use a sharp knife to cut the circle into 8 wedges. You can also use a cookie cutter to make different shapes if you prefer.
  • Place a layer of the parchment paper on the baking sheet.
  • Then place your wedges onto the parchment paper.
  • Bake for about 15 minutes or until the scones are lightly browned.

Cinnamon Butter

  • While the scones are baking, put together this simple but tasty cinnamon butter recipe.
  • Beat 1/3 cup butter with a mixer until it is fluffy, about 2 minutes.
  • Gradually add in the maple syrup and cinnamon.
  • Continue beating until the butter is fluffy and the maple syrup has dissolved. This may take a few minutes.
  • Serve the scones warm with cinnamon butter.

Notes

  • These scones turn out just as well with gluten-free flour. I used King Arthur's Measure for Measure Gluten Free Flour
  • Always mix the dough for scones by hand, not with an electric mixer.
  • Along the same lines, don't mix the dough too much or the scones will turn out tough.
  • Walnuts can be used instead of pecans if that's what you have on hand