Maple Nut Scones

Soft, buttery and flaky Scones with a finger-lickin’ Maple Glaze and topped with chopped Pecans. The best scones you’ll ever make at home!

Maple Nut Scones via Deliciously Yum!

Welcome to another Monday! I’ve come to love talking to you on Mondays. Not that I don’t like chatting with you on any other day, but when I get to relive our Saturday morning breakfasts here on da blog, I am especially happy. It’s a way to lengthen the weekend and think about the wonderful and most importantly delicious days that now lay sadly behind us. So let’s keep holding on to the weekend bliss just a tad bit longer.

Maple Nut Scones via Deliciously Yum!

These scones were hands down the best thing we’ve eaten all weekend long. Maybe even longer than that. I never know what we’re going to be hungry for once the weekend comes around, and making scones was totally unplanned. But when the mood strikes, I am more than willing to get to work.

I was not prepared for how much I would like them. I eventually had to hide them to keep us from eating just another one. They are THAT good.

Maple Nut Scones via Deliciously Yum!

Of all the scones I’ve been blessed enough to eat, I have never had anything like these. Forget the days of crumbly, dry and tasteless scones. You are about to see scones in a whole new light. So buttery, flaky and perfectly sweet, you won’t believe it. I am not joking, guys.

Who knew something as simple as scones could totally rock my world? Especially since there’s no chocolate involved. What’s happening to me?

I am hooked on maple syrup, that’s what!

Maple Nut Scones via Deliciously Yum!

Another thing that makes scones so appealing is the fact that they can be prepared in no time. Working rather quickly to keep the butter as cold as possible is actually pretty important. That’s one thing I learned from making several batches of scones so far. It’s what causes them to be so melt-in-your-mouth-worthy and gives them the perfect shape. I was able to have fresh scones in 30 minutes ready to be doused in one of the best glazes I’ve ever made.

Maple Nut Scones via Deliciously Yum!

One can’t go wrong with maple syrup and heavy cream to create a luscious glaze. I could seriously eat it with a spoon. It’s beyond yummy!

Maple Nut Scones via Deliciously Yum!

Do yourself and your loved ones a favor. Make scones ;).

Maple Nut Scones
Yields 8
The best Maple Nut Scones you will ever make. They will quickly become a breakfast staple in your home!
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For the Scones
  1. 2 1/4 cups all-purpose flour
  2. 1 1/2 tablespoons baking powder
  3. 1/4 cup brown sugar
  4. 1/4 teaspoon salt
  5. 3/4 cup heavy cream
  6. 1 large egg
  7. 1 teaspoon vanilla or maple extract
  8. 1 stick cold unsalted butter, cut into pieces
For the Maple Glaze
  1. 2 cups confectioners' sugar
  2. 1/4 cup heavy cream
  3. 1/4 cup maple syrup
  4. 1 teaspoon vanilla extract
  5. 1/4 cup pecans, chopped
Instructions
  1. 1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. 2. In a medium bowl, whisk together flour, baking powder, sugar and salt.
  3. 3. In another bowl, slightly whisk together heavy cream, egg, and vanilla or maple extract.
  4. 4. Using a pastry cutter, mix butter into the flour mixture until coarse crumbs form. Add wet ingredients and using a wooden spoon, combine until fully incorporated and mostly smooth. Be careful not to over mix. The dough might not come together into one big ball, but into separate lumps, which is just fine. Turn dough out onto your work surface and using your hands, press into a 7-inch circle. Using a pizza cutter, cut circle into 8 equal triangles (like a pizza). Place triangles onto the prepared baking sheet. Place in the oven and bake for 15-16 minutes or until edges are slightly brown. Remove from the oven transfer scones to wire racks to cool completely.
  5. 5. Once scones have mostly cooled, combine confectioners' sugar, heavy cream, maple syrup and vanilla in a medium bowl. Whisk until smooth and no lumps remain. Spoon desired amount of glaze over the scones. Sprinkle with chopped pecans. Let sit for 5 minutes and then enjoy!
Notes
  1. Scones are best when enjoyed on the same day, but can be stored in an airtight container for up to 3 days.
Deliciously Yum! http://deliciouslyyum.com/

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Comments

  1. Love scones!! And that maple glaze, well, let’s just say, there wouldn’t be any real estate left on the scone, it would be COVERED in glaze!

  2. I love the glaze you put on these scones. Plus the nuts give it a great crisp!

  3. I adore scones! That glaze looks like heaven!

  4. Oh man, that last shot with, with the fudgy glaze? Hubba hubba! I will look forward to my weekend brunch invitation very soon! 😉

  5. Véronique Legrand-Carette says:

    Please, What do you call “a stick” of butter? Here in France we Have different packaging! Thank you.

    Same for the farenheit temperature! How many celsius degrees for 400°F? Thanks again!

    This seems more than delicious and I would like to try this recipe!
    Friendly yours.
    Véronique.

  6. these were bland and flavorless. I even added more 100% pure maple to the glaze. There is way too much baking powder in this recipe. That’s all you taste. I do not recommend trying this recipe.

    • Must have been a user error. 😉 I have made this same recipe several times and they are pretty hard to mess up, they’re incredible!

  7. These were delicious and the glaze is scrumptious!! I will definitely be making the glaze again and again.

  8. The best scones ever:) They turned out perfect!! Made a double batch, although I did have to bake them 10 minutes extra. They were so flaky and perfect! As for the previous comment, yes, they are not super sweetened. But the frosting makes it taste wonderful, I would highly recommend everyone who likes scones to try this!

  9. You must mean teaspoons not tablespoons on the baking powder. It tastes only of baking powder.

  10. So these were delicious. I didn’t have maple extract or maple syrup so mine were more of “vanilla pecan scones” but hey, still delicious. I made them exactly as written with 1 1/2 TABLESPOONS and I didn’t find the baking powder to be overpowering. They pretty much tasted the way I expect scones to taste. They are moist, nice rise, flaky, yummy. I also added about 1/3 cup of chopped pecans right to the scone dough. I would definitely make them again.

  11. Heather says:

    Frosting was amazing, but I agree… Bitter because of too much baking soda. They look absolutely beautiful. Should it be tsp instead of tbsp of soda??

  12. Connie Rogers says:

    I would really appreciate the addition of a recipe “print” button. My computer goes to sleep mode too soon to get through the recipe and I really do not have time to write it out, brief though it is. Would love to make them!
    PS: stated amount of baking powder is a usual for the twenty or so different kinds 9f scones I have made. Just be sure to measure correctly (baking powder level with the rim of the measuring spoon). Good luck!

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