Maple Pecan Scones

Maple Pecan Scones


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This simple scone recipe celebrates some of the best flavors of the season. Pair this bite-sized breakfast nosh with coffee and you'll kick off any morning in style.

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Chicago, IL

Serving Size / Yield

8-10 scones


  • 3 1/2 C. all-purpose flour
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 2/3 C. cold butter
  • 1 C. milk
  • 1 C. pecans
  • 1/2 C. maple syrup
  • 1/2 tsp. maple flavoring

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In a large bowl, combine the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. In a separate bowl, combine the milk, syrup, and maple flavoring. Add this to the dry ingredients and mix until a soft dough forms. Scrape the dough onto a floured surface and knead very gently 8-10 times. Divide in half. Gently pat each half of dough into a 7-inch circle. Move the rounds onto a lightly greased cookie sheet. Cut each dough circle into eight wedges with a sharp serrated knife. Gently separate the wedges so they are spaced about an inch apart at the edges. Bake at 400 degrees for 15-18 minutes, or until they're golden brown. Cool slightly.

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