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 scones

Calories 422kcal

Author Wanda Simone

Equipment

Food processor with a knife blade
large bowl
Sharp knife
Baking sheet
parchment paper
Mixer with a mixing bowl

Ingredients

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

Cinnamon Butter

⅓ cup butter softened
¼ cup maple syrup
¼ 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

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
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