Whether you’re hosting a tea party or just looking for a tasty breakfast snack, this maple pecan scones recipe with cinnamon butter is a delicious addition to the menu. It’s also incredibly easy to make (even easier than most scone recipes…which aren’t that hard to begin with).
This maple pecan scones recipe makes a heavier pastry than the traditional scones recipe. The consistency is something like a cross between shortbread and biscuits.
Which means they are a great candidate for making with gluten-free flour (if that’s something you’re interested in). I have tried them using King Arthur’s Measure for Measure Gluten-Free Flour, as well as regular flour, and it’s pretty hard to tell them apart.
Either way, I love to serve them warm with cinnamon butter, and they are divine!
Now on to the recipe.
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Here is your shopping list:
- nuts: about 1 cup pecan halves – enough to make 3/4 cup chopped pecans. Walnuts will also work.
- baking supplies: 2¼ cups flour (you can substitute King Arthur’s Measure for Measure Gluten-free Flour*), 1 teaspoon baking powder, ¼ teaspoon baking soda
- spices: ¼ teaspoon salt, ¼ teaspoon ground cinnamon
- dairy: ¾ cup whipping cream, 1/3 cup butter
- maple syrup: about 2/3 cup
How To Make Maple Pecan Scones
Heat the oven to 425℉.
Start by chopping the pecans. They should be in small enough pieces that they are easy to eat in a scone. You’ll need ¾ cup of chopped pecans.
Add 1/3 cup of the chopped pecans to the food processor (I used my mini food processor).
Grind them until they are finely ground.
Mix the batter
In a large bowl, combine the finely ground pecans with the 2¼ cups flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt and the remaining chopped pecans with a spoon.
Add ⅓ cup maple syrup and ¾ cup whipping cream.
Stir by hand just until the dry ingredients are moistened.
Don’t mix it too much or the scones will turn out tough. For this reason, an electric mixer should not be used.
The dough will be very stiff and crumbly but should be sticky.
Shape the scones
Form the dough into a ball.
Sprinkle a little flour on the counter or cutting board.
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.
How to make cinnamon butter
While the scones are baking put together this simple cinnamon butter recipe.
Beat 1/3 cup butter with a mixer until it is fluffy, about 2 minutes.
Gradually add in ¼ cup maple syrup and ¼ teaspoon cinnamon.
Continue beating until the syrup has dissolved into the butter without any lumps. This may take a few minutes.
Serve the scones warm with cinnamon butter.
Other recipes you might like
- Traditional buttermilk scones
- Glazed lemon blueberry scones
- Strawberry rhubarb muffins
- Banana nut bread
Maple Pecan Scones With Cinnamon Butter
- Food processor with a knife blade
- large bowl
- Sharp knife
- Baking sheet
- parchment paper
- Mixer with a mixing bowl
Maple Pecan Scones
- 1 cup pecan halves or 3/4 cup chopped pecans
- 2 ¼ cups flour or King Arthur's Measure for Measure Gluten-free Flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup maple syrup
- ¾ cup whipping cream
- ⅓ cup butter softened
- ¼ cup maple syrup
- ¼ teaspoon ground cinnamon
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.
- 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.
- These scones turn out just as well with gluten-free flour. I used King Arthur’s Measure for Measure Gluten Free Flour
- To prevent the scones from turning out tough, always mix the dough 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
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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This post was originally published on December 4, 2019 but was updated with new content on December 14, 2023.