Simple Maple-Pecan Scones Recipe

5 / 5 (1 review)

maple-pecan scones

Oh my. These scones are amazing. Perfect for brunch or any time, really. I’m pretty sure I could polish off the whole batch in one day. In order to prevent that from happening, I quickly gave some away and my neighbor said they looked like they were from a bakery. Nope, just whipped them up real quick from scratch within 30 minutes…. and you can do it too!

Recipe from America’s Test Kitchen Quick Family Cookbook.

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Simple Maple-Pecan Scones Recipe

5 / 5 (1 review)
Prep Time: 10 min | Cook Time: 15 min
Yield: 8 scones | Serves: 8

Ingredients

  • 2 cups all-purpose flour
  • 3 Tbsp sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 5 Tbsp unsalted butter, cut into 1/4-in pieces and chilled
  • 1/2 cup currants (optional)
  • 1 cup heavy cream

Instructions

  1. Preheat oven to 450. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a food processor, pulse the flour, sugar, baking powder and salt until combined. Scatter cold butter pieces over top and pulse until mixture has coarse crumbs and some slightly larger butter lumps remaining, about 12 pulses. Transfer mixture to a large bowl and stir in currants, if desired. Stir in cream until dough begins to form, about 30 seconds.
  3. Empty the bowl onto a lightly floured surface. Knead by hand for about 5-10 seconds, until dough forms a rough ball. Press dough into a 9-inch round pan. Flip dough out onto surface and cut into 8 wedges.
  4. Arrange wedges on prepared baking sheet. Bake until tops are a light golden brown, 12- 15 minutes, rotating baking sheet halfway though. Move scones to a wire rack to cool slightly. Serve warm or at room temperature.
  5. Cranberry-Orange Scones

  6. Add 1 tsp orange zest to flour mixture with butter and sub 3/4 c dried cranberries for currants.
  7. Maple-Pecan Scones

  8. Omit sugar. Sub 1/2 c coarsely chopped, toasted pecans for currants. Whisk 3 Tbsp maple syrup into cream before adding to flour mixture. For glaze, whisk 6 Tbsp confectioners' sugar and 2 Tbsp maple syrup together. Then drizzle glaze over cooled scones.

Notes

The key to the perfect scone is to handle the dough as little as possible.

Meal Type: Breads, Breakfast, Mother's Day
Categories: Muffins and Quick Breads

Comments & Reviews

  • Deb T

    We have a bakery in town that makes a Maple Pecan Scone, and for the same about of money I could by 2, I made a dozen… and these were even better. Thanks so much for sharing. I’ve already eaten two and an eyeing a third for lunch. Very flaky and good warm or at room temp. I doubled the glaze ’cause that’s how I roll.

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