These maple scones are just the thing for cozy fall mornings—simple, buttery, and finished with a sweet maple glaze.
There’s something about the aroma of maple and toasted pecans that just says fall, and these maple scones are a celebration of that cozy combination. They’re wonderfully soft and tender, with just enough sweetness to enjoy as a breakfast treat or an afternoon pick-me-up. The chopped pecans bring a lovely crunch, and the maple glaze drizzled over the top adds the perfect finishing touch.
This recipe is easy to make and even easier to love. Whether you serve them warm from the oven or save them for later, they’re a great addition to your autumn baking list.
Why You’ll Love These Maple Scones
- Cozy fall flavor. These scones highlight the warm, comforting sweetness of maple paired with nutty pecans. An instant autumn classic!
- Soft and tender texture. Thanks to yogurt in the dough, these bake up beautifully soft with just the right amount of richness.
- Simple but impressive. They’re quick to make, yet look and taste like something from a bakery, especially with that maple glaze drizzled on top.
- Perfect for brunch or snacking. Whether you enjoy one with your morning coffee or as an afternoon treat, these scones are a seasonal favorite you’ll want to bake on repeat.
Key Ingredients
- Maple syrup – The star of the show! Pure maple syrup adds natural sweetness and cozy fall flavor. You’ll use it in the dough and again in the glaze for a double dose of maple.
- Greek yogurt – This keeps the scones soft and tender without being too rich. Full-fat works best here, but low-fat will still do the job.
- Chopped pecans – For a nutty crunch in every bite. Toasting them first brings out even more flavor. Just a few minutes in the oven makes a big difference.
- Butter – Cold, cubed butter gives the scones their signature flakiness. Work it into the flour until the mixture looks like coarse crumbs.
- Maple glaze – A simple mix of confectioners’ sugar, maple syrup, and a splash of milk turns into a sweet drizzle that ties everything together.
How to Make Maple Scones
Mix the dry ingredients.
Start by whisking together the flour, brown sugar, baking powder, baking soda, and salt. This ensures everything is evenly distributed before adding the butter.
Cut in the butter.
Use a pastry blender or fork to work the cold butter into the flour mixture. Stop when the butter is in small, pea-sized bits. This helps create a flaky texture.
Add the pecans.
Stir in the chopped pecans so they’re evenly dispersed before adding any moisture.
Combine the wet ingredients.
In a separate bowl, mix the Greek yogurt, egg yolk, maple syrup, and optional maple extract. The extract boosts the flavor, especially if your syrup is on the mild side.
Bring the dough together.
Add the wet ingredients to the dry and stir just until the dough starts to come together. It’s okay if it looks a bit shaggy at this stage.
Shape and cut.
Lightly knead the dough a few times on a floured surface, then pat it into a 7-inch circle. Cut into 8 wedges with a sharp knife or bench scraper.
Bake.
Arrange the scones on a lined baking sheet, placing them close together for soft sides or spaced apart for crispier edges. Brush with egg white and sprinkle with coarse sugar. Bake until golden and set, about 18 to 22 minutes.
Glaze while warm.
Let the scones cool slightly, then drizzle with maple glaze while they’re still a bit warm so it settles in nicely without melting completely.
Tips for Success
- Keep the butter cold. Cold butter is key to flaky scones. If your kitchen is warm, you can even chill the cut butter in the freezer for a few minutes before mixing.
- Don’t over-mix. Mix the dough just until everything comes together. Overworking it can make the scones tough.
- Toast the pecans. For extra depth of flavor, toast the pecans in a skillet or oven before adding them to the dough. Let them cool before mixing in. Learn more: How to Toast Pecans
- Use a light hand when kneading. A few quick turns on a floured surface is enough. The dough should be cohesive but not overworked.
- Glaze while slightly warm. Drizzling the glaze on while the scones are still a bit warm helps it settle into the top without completely melting away.
Variations and Serving Suggestions
- Add a touch of spice. A pinch of cinnamon or nutmeg in the dough can add even more fall flavor.
- Swap the nuts. Walnuts or hazelnuts would also pair well with maple, if you’d like to try a different twist.
- Make them mini. Cut the dough into 12 smaller wedges for mini scones. Perfect for brunch spreads or gifting!
- Serve with butter or jam. These scones are great on their own, but a little butter or apple butter on the side is a nice touch.
- Enjoy warm or room temp. They’re best the day they’re made, but leftovers reheat well in a low oven or toaster oven.
How to Store
Room temperature: Once cooled, store the scones in an airtight container at room temperature for up to 2 days. If you’ve glazed them, place a piece of wax paper between layers to prevent sticking.
Refrigerator: You can also refrigerate them for up to 4 days. Let them come to room temperature or warm them briefly before serving.
Freezer: Freeze unglazed scones for best results. Wrap them individually or place in a single layer in a freezer-safe container for up to 2 months. Thaw at room temperature, then warm and glaze just before serving.
A Cozy Fall Treat
If you’re looking for a simple way to bring maple flavor into your baking this season, these maple pecan scones are just the thing. They’re easy enough for a weekend breakfast but special enough to serve at brunch or share with friends. Keep the recipe handy because you may find yourself making these all autumn long.
More Scone Recipes
Maple Scones
Ingredients
For the scones:
- 2 cups (240 g) all-purpose flour
- ¼ cup (50 g) firmly packed light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, cold and cut into 1/4-inch cubes
- ¾ cup (90 g) chopped pecans
- ¾ cup (170 g) Greek yogurt
- 1 large egg yolk
- ¼ cup (60 ml) maple syrup
- ½ teaspoon maple extract, optional, for stronger flavor
- 1 large egg white, optional (for brushing)
- coarse sugar or turbinado sugar, optional (for topping)
For the glaze:
- ½ cup (55 g) confectioners’ sugar
- 1 tablespoon (15 ml) maple syrup
- 1 to 2 teaspoons milk
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Instructions
To make the scones:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone liner.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
- Cut in the cold butter with a pastry blender, a fork, or your fingers until the mixture resembles coarse meal. Stir in the chopped pecans.
- In a separate bowl, whisk together the yogurt, egg yolk, maple syrup, and maple extract (if using). Add to the flour mixture and stir just until a dough begins to form.
- Transfer the dough to a lightly floured surface and knead lightly just until it comes together.
- Pat the dough into a 7-inch round and cut into 8 wedges.
- Place on the prepared pan. For softer scones, keep them close together in a circle. For crisper edges, space them apart.
- Brush the tops with egg white and sprinkle with coarse sugar, if desired.
- Bake 18–22 minutes, or until golden brown. Cool on the pan for a few minutes before serving.
To make the glaze:
- Whisk together confectioners’ sugar, maple syrup, and a splash of milk until smooth. The glaze should be thick but pourable.
- Drizzle over the warm (not hot) scones.
Notes
- Toasting the pecans enhances their flavor. Just 7 to 10 minutes in a 350°F (175°C) oven does the trick.
- A bench cutter works great for cutting the dough, but a long knife will do. Dust it with a little flour if it’s sticking.
- If your glaze thickens too quickly, add a splash of milk to loosen it.
- Store in an airtight container at room temperature for up to 2 days, or freeze unglazed scones for up to 2 months.
