Maple Pecan Scones

5 from 5 votes

Maple Pecan Scones are the perfect crumbly scones and include just the right amount of pecans, oatmeal, and maple extract. Using COLD butter is the key to amazing scones, and they go great with a cup of coffee. Favorite scones EVER.

Course Breakfast, Snack

Cuisine American

Keyword crumbly scones, maple pecan scones

Prep Time 30

Cook Time 14

Total Time 44

Servings mini scones

Calories 174kcal

Author Sue Ringsdorf

Ingredients

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
extra pecans for topping - optional

Instructions

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.
1 large egg, 3/4 cup heavy cream, 2 teaspoons maple extract
Mix the dry ingredients in a larger bowl - the flour, quick oats, finely chopped pecans, sugar, salt, and baking powder.
2.5 cups all-purpose flour, 2/3 cups quick oats, 2/3 cup pecans, 1/3 cup granulated sugar, 2 Tablespoons baking powder, 1/2 teaspoons salt
Use your hands or a pastry cutter and press the butter into the dry ingredients. This won't take long and you don't want to over-work the dough.
1 cup cold unsalted butter
Pour the wet ingredients into the bowl 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.
2 Tablespoons unsalted butter, 2 Tablespoons half and half, 1 Tablespoon brewed coffee, 1 teaspoon maple extract, 2 cups powdered sugar
Spread the icing on the scones. Be generous. You can also add some chopped pecans on the top. Allow icing to set before storing.
extra pecans for topping
These scones will stay fresh in airtight container for a few days. They also freeze well up to three months.

Video

Notes

STORE scones in an airtight container at room temperature for a few days. We prefer these cold so you could also store these maple scones in your refrigerator or freezer.

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