Get the Recipe:
Maple Scones
These maple scones are a cozy fall treat, made with real maple syrup, crunchy pecans, and finished with a sweet drizzle of maple glaze. Perfect for brunch, snacking, or sharing with friends.
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.
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