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Maple Nut Scones

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Maple Nut Scones are the perfect crumbly scones and include just the right amount of pecans, oatmeal, and maple extract. Using COLD butter makes these super crumbly and delicious, and they go perfect with a cup of coffee. These truly are our favorite scones EVER.

Closeup shot of a couple of maple nut scones on a white plate.

Scones are definitely my weakness, and as my coffee addiction grows, so does my scone game. My husband and I usually treat ourselves to scones on our lazy weekend mornings, and I ALWAYS have a stash of them in our freezer. We usually rotate between my Seriously Crumbly Chocolate Chip Scones, my Petite Vanilla Bean Scones, and these Maple Nut Scones. ALL of them are delicious, but these get an A+ from our family. Try them!

A hand holding a maple nut scone above a plate of scones.

Ingredients needed for maple nut scones:

  • Flour – Use all-purpose flour in these scones.
  • Oatmeal – Grind the oatmeal in a food processor to make course crumbs.
  • Sugar – Granulated sugar needed.
  • Baking Powder – This is what gives the scones their rise.
  • Salt – Just a pinch.
  • Pecans – Chop up your pecans finely.
  • Butter – Chop the butter into tiny cubes, and place in the freezer until ready to use it.
  • Egg – One egg.
  • Heavy Cream – You may need to add a bit of extra heavy cream if needed to hold the dough together.
  • Maple Extract – Two teaspoons used in the dough.

Ingredients needed for the icing:

  • Butter – Melt some unsalted butter.
  • Half and Half – Or use heavy cream.
  • Coffee – I use my cold brew, but just any strong coffee will be fine.
  • Maple Extract – Another teaspoon of maple used for the icing.
  • Powdered Sugar – Use as much powdered sugar as you need to get a drizzly consistency. If the icing is too runny, add more powdered sugar. If it’s too firm, just add a few drops of milk or cream.
Collage of 1) the dry ingredients, and 2) the wet ingredients.

The picture below shows what your dough should look like after forming shapes for baking. Do you see the small pieces of butter throughout? That’s the key to making great scones. You aren’t creaming the butter, you are simply cutting it in. The butter then forms pockets of buttery goodness in each bite.

I went with mini scones this time, but you could make them bigger, most definitely!

Overhead shot of the scone dough, cut into 23 triangles.

How to make the best Maple Nut Scones:

  1. Prep butter (ahead of time). Slice (or grate) your butter into small little cubes or pieces. Place in a container and place in your freezer for at least 30 minutes.
  2. Prep oven. Preheat oven to 400 degrees, and prepare two baking sheets with parchment paper.
  3. Mix wet ingredients. In a small bowl, beat egg, and add heavy cream and maple extract. Place in the refrigerator to keep it very cold.
  4. Mix dry ingredients. In a large mixing bowl, combine the flour, ground oatmeal, chopped pecans, sugar, baking powder, and salt. Mix well.
  5. Cut in butter. Use a pastry cutter and cut the butter into the dry ingredients. You can also use your hands to blend it together.
  6. Add wet ingredients. Then pour in the wet ingredients, and stir with a large spoon until the mixture roughly comes together in a ball. You may need to add a bit of extra cream to get it to stay together.
  7. Form the scone shapes. On a baking mat, add a sprinkling of flour, and pour dough on top. Then use your hands to press it into a large circle or square, at about 1/2 inch thickness. Then slice the dough into shapes and sizes of your choosing. Carefully place the scone shapes on two prepared baking sheets.
  8. Add topping. Brush the tops of the scone shapes with a bit of cream, and then add a sprinkle of fine sugar to the top.
  9. Bake. Bake in preheated oven for about 15-18 minutes, or until the tops and bottoms of the scones are golden brown.
A large plate full of maple nut scones with maple icing.

Here are my tips for making the perfect scones to go with your coffee. 🙂

  1. Make sure you have everything out on your kitchen counter and ready to go before the step where you add the butter.
  2. The butter should be COLD when you cut it in with your pastry cutter. I usually cube the butter (tiny cubes) and then stick it in the freezer while I’m getting everything else ready to go.
  3. Use a food processor to grind the oats and a sturdy pastry cutter to mix the butter in.
  4. When you mix the wet ingredients with the dry, be careful to add JUST enough so that the dough is somewhat dry. If your dough is too wet, the scone will not be crumbly. It will be more like a muffin.
  5. If the dough gets too wet, add more flour. If the dough is too dry and won’t stay together, add more cream VERY slowly.
  6. Use flour on your mat to prevent the dough from sticking to it.
  7. Bake the scones until they are browning on both the tops and bottoms.
A maple nut scone on a blue and white towel.

A few brunch recipes to make WITH these scones:

Side view of a plate full of maple nut scones.

Kitchen Tools used for this recipe: (Affiliate Links)

Make these scones next: Seriously Crumbly Chocolate Chip Scones

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

A plate of maple nut scones.

Maple Nut Scones

Maple Nut Scones are the perfect crumbly scones and include just the right amount of pecans, oatmeal, and maple extract. Using COLD butter makes these super crumbly and delicious, and they go perfect with a cup of coffee. These truly are our favorite scones EVER.
5 from 6 votes
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes
Servings: 32 mini scones
Calories: 174kcal
Author: Sue Ringsdorf


For the scones:

  • 2.5 cups all-purpose flour
  • 2/3 cups quick oats – ground in a food processor
  • 2/3 cup pecans – chopped
  • 1/3 cup granulated sugar
  • 2 Tablespoons baking powder
  • 1/2 teaspoons salt
  • 1 cup cold unsalted butter – cut into small cubes
  • 1 large egg
  • 3/4 cup heavy cream – plus POSSIBLY a couple of tablespoons, to desired consistency
  • 2 teaspoons maple extract

For the icing:

  • 2 Tablespoons unsalted butter – melted
  • 2 Tablespoons half and half
  • 1 Tablespoon brewed coffee
  • 1 teaspoon maple extract
  • 2 cups powdered sugar – more or less, depending on consistency
  • PLUS extra cream to brush on top, plus some fine sugar for sprinkling


For the scones:

  • {Ahead of time} Chop some cold butter ahead of time, into some tiny cubes. Place in the freezer for about 30 minutes.
  • Preheat oven to 400 degrees. Line two baking sheets with parchment paper.
  • Mix the wet ingredients in a small bowl – the egg, heavy cream, and maple extract. Place in the refrigerator until ready to use.
  • Mix the dry ingredients in a larger bowl – the flour, finely chpped pecans, sugar, salt, and baking powder.
  • Pour the wet ingredients into dry ingredients and stir until just combined. Don't over-mix or the scones will be tough. You may need to add additional cream if the dough is too dry. But it should be on the dryer side verses too wet.
  • Turn dough onto a floured surface. Use hands to form into a large circle and press down to about 1/2 inch thickness. Cut into 32 equal wedges – or any other size and shape you like. These scones are very small, but you can make them bigger!
  • Transfer wedges to prepared baking sheets. Bake until just barely browned on top, about 15 to 18 minutes. Cool on baker's rack.

For the icing:

  • Melt the butter in medium sized bowl. Add half and half, brewed coffee, and maple extract – and stir. Add in powdered sugar until right consistency. You want it to be thick but spreadable.
  • Spread the icing on the scones. Be generous. You can also add some chopped pecans on the top. Allow icing to set before storing.
  • These scones will stay fresh in airtight container for a few days. They also freeze well up to three months.



Calories: 174kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 43mg | Potassium: 110mg | Fiber: 1g | Sugar: 10g | Vitamin A: 293IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!


  1. Love the combination of maple and pecan in a buttery flaky scone!! One of the best ever!!

  2. Just got them out of the oven and enjoying one now. Lovely texture. Crisp on outside and just the right density on inside. I froze the butter chips as recommended. I handled the dough as little as possible, so my crumble mixture looked pretty rough and chunky. But it baked up beautifully. Lastly, because I’m dieting so I skipped the sugar and used 0%fat Greek yogurt instead of heavy cream. Perfect with a cup of Irish Breakfast! Thanks, Sue.

    1. Suebee Homemaker says:

      Hi Emmerin! I’m so glad you enjoyed the scones. They are our favorite! 🙂

  3. Scone season is in full force and I could not be happier about it. Flavor combo is on point here. These look INCREDIBLE!!

    1. Suebee Homemaker says:

      Thank you Karly!! I hope you give them a try!! 🙂

    1. Suebee Homemaker says:

      I agree 100%!

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