Maple Pecan Scones

I spent most of my life without ever trying scones. I couldn’t figure out what their appeal was. They looked dry, crumbly, and looked like they lacked flavor. Then one day all that changed! Driving down Florida, we stopped at the cutest little place in South Carolina called Carolina Cider Company. They had so many different kinds of sweet treats, including Bourbon cinnamon maple pecan scones. I thought to myself “there’s no time like the present to try something new” and went for it. It was delicious! So flaky and buttery, full of flavor, I did not want to share with the kids. I couldn’t believe I’d gone over 30 years of my life without eating one.

My daughter loves the Fancy Nancy books. If you’ve never heard of them, it’s a book series about a young girl who is obsessed with all things fancy and from France. She thoroughly enjoys tea time…and you guessed it scones. My daughter probably asked me for over a year to make some lol. I assumed they would take long to make, but nope, I was wrong. You do need to let them cool so consider starting an hour before you want to eat them. I tried a few recipes, tinkering with different flavors, and after a few years came up with my own recipe inspired by those maple pecan scones I’d had in SC.

My favorite Ingredients.

I love all things maple. If you were to ask me what food item I’d choose to have on a deserted island, it definitely wouldn’t be something to sustain me, it would be maple lol. I try and put it in everything! No surprise that I’d want to add it to my scones. If you can find maple chunks, they look beautiful in these, if not maple flakes would be the way to go.

Toasted pecans add another layer of sweetness and mild crunch to these scones. By all means though, if you don’t like pecans, substitute them for any other nut you’d wish. If you do not have bourbon, you can substitute for any cognac. If you do not have any of them lol, you can still make them, they will just be missing that extra layer of flavor.

The Scone Process.

As for any kind of pie dough you make, scones also require for the butter to be cold to ensure flakiness. So the first step would be to cube your butter and keep it in the fridge until you’re ready to use it. Next step, would be to toast your nuts and let them cool down. You can do this in the oven or a pan. Keep on eye on those suckers, they go from fragrant to burnt in no time lol.

From there you’re ready to roll! Mix all the dry ingredients (aside from the nuts and maple) in a bowl. Also, combine all your wet ingredients in another bowl. Once they are combined, add the butter to the dry bowl, and with your hands crumble it up till you get a coarse oatmeal texture. At this point, at the maple and nuts and mix a little more. Then pour in the wet ingredients and combine till no flour remains. DON’T OVERMIX!

Personally, I prefer triangular scones, but you can make them any shape you’d like. On a lightly floured surface, you want to pat down the dough to about 1/2 inch thick. To make triangles, you can either pat the dough into a circle and cut it like a pizza. Or, you can shape it into a rectangle and cut diagonally to the left and then to the right till you get to the other end. You can cut squares or circles… When you’re done, place in a cookie sheet and pop in the fridge for about 15 min.

Preheat the oven to 375* F and pop those bad boys in! While they’re cooking, for about 15-20 min., you can make the glaze. Just mix all the ingredients in a small bowl till smooth. Let the scones cool before drizzling with the icing. This recipe makes just enough for my family of 6.

There you have it! My maple pecan scones. I truly hope you enjoy them! Thank you for stopping by today.

Elisa

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If you like this recipe head over to see other breakfasts and baked goodies.