Krolls Korner - 1 Overhead shot of freshly baked maple scones with smooth maple glaze and pecan pieces on parchment paper, showing their flaky texture. - 2

Well, HELLO Maple Scones with Pecans!

These scones are a fall delight: light and fluffy and finished with a sweet maple glaze on top.

A hand reaching for a maple-glazed scone topped with chopped pecans, with a coffee cup and plate of scones in the background. - 3 blogger tawnie graham in a kitchen with an instant pot and several dishes of food - 4

Table Talk with Tawnie

There are so many reasons to 🍂fall🍂 in love with these Maple Scones. First, it’s a really simple scone recipe, and you probably have most (if not all) of the ingredients in your pantry already! These scones taste like fall and are moist and soft on the inside. They are buttery and flaky, with crumbly, golden edges. Perfect for chilly mornings or evenings with your favorite warm beverage. I know you’re gonna love these as much as I do! PS. Looking for even more non-pumpkin fall bakes? You’ll probably also like these Maple Cookies , this Apple Spice Cake , and these Maple Snickerdoodle Muffins ! 🧡 Enjoy!

Golden maple scones cooling on a parchment-lined baking sheet, each topped with maple glaze and sprinkled with chopped pecans. - 5

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

Overhead photo of baking ingredients arranged on a neutral linen background. A large bowl of all-purpose flour sits in the upper left, surrounded by labeled ingredients: vanilla extract, baking powder, ground cinnamon, chopped pecans, maple syrup, brown sugar, confectioners’ sugar, heavy cream, an egg, salt, and a stick of unsalted butter. Each ingredient is neatly styled in ceramic or glass bowls with soft natural lighting, creating a cozy, autumn-inspired baking scene. - 6

For the scones:

  • All-Purpose Flour: As the name suggests, all-purpose flour is suitable for all types of baked goods such as bread, pizza, cookies, etc. It provides the structure in baked goods.. so it’s really important!
  • Baking Powder: I love adding baking powder to most of my baked goods because it adds volume. It gives them a little lift towards the sky.
  • Salt: Adding salt adds flavor to the scones.
  • Cinnamon : Because cinnamon and Fall are a must!
  • Butter : Butter is important when making scones because it is responsible for the flakiness and crisp edges.
  • Heavy Cream : Heavy cream is a thick liquid, which is important to prevent the scones from coming out dry and flat. Sticking to heavy cream will ensure the scones taste better and look better rather than using another liquid, like milk.
  • Brown Sugar: Brown sugar will a touch of extra sweetness and flavor.
  • Egg : Will add flavor, structure, and lift to the scones.
  • Vanilla Extract: Adds flavor and sweetness. Also an essential for yummy baked goods!

Pro Tip!

If you can get your hands on maple extract, I recommend using it in place of vanilla extract.

A cozy breakfast scene with glazed maple scones, a mug of black coffee, and scattered pecans on a beige linen backdrop. - 7

For the Maple Glaze:

  • Powdered sugar: Works beautifully to make icings and frostings because it dissolves so easily.
  • Butter : Just a touch is needed for the glaze
  • Maple Syrup: Essential for making the maple glaze! The maple syrup will add the actual maple flavor, which we need, want and love.
  • Vanilla extract: Adding vanilla extract will provide added sweetness and flavor.
  • Pecans : Garnishing with the pecans will add protein, flavor, and a crunchy texture.
Maple scones on a baking sheet surrounded by a rustic wooden mixing bowl, spoon, and linen — warm, cozy bakery vibes. - 8

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Step-by-step photos showing the first stages of making maple scones: adding cinnamon to dry ingredients, whisking flour mixture, cutting in cubes of butter, and blending until crumbly. - 9

Mix dry ingredients + cut in cold butter.

Mix the dry ingredients together in a mixing bowl then cut the cold butter in using a pastry blender .

Mixing the wet ingredients for maple scones — an egg, vanilla, and cream whisked together in a ceramic bowl. - 10

Mix wet ingredients.

In medium sized bowl, whisk together the brown sugar, heavy cream, egg and vanilla.

Four-step process for making maple scone dough—pouring wet ingredients into dry, mixing the dough, shaping into a round disc, and cutting into eight triangle wedges. - 11

Combine, shape, & cut the dough.

Add the wet ingredients into the dry. Combine using a wooden spoon or rubber spatula until slightly incorporated. Turn out dough onto a lightly floured surface and fold just until combined in a ball then flatten out and form into a circle. Use a bench scraper to cut into 8 triangles

Making maple glaze in a saucepan — combining butter and maple syrup, melting together, then whisking in powdered sugar until smooth. - 12

Bake the scones & prepare the glaze.

Bake scones at 400 °F for 15-16 minutes or until lightly browned on top. While they bake, melt the butter in the maple syrup, then add in the powdered sugar and vanilla extract, and mix until smooth.

Maple Scones with Pecans - 13

Glaze. Garnish. Enjoy!

Spread glaze on top of cooled scones. Garnish with pecan pieces. Enjoy!

Scone Baking Tips

  • Use cold butter – or even frozen butter for a better rise. The colder the better.
  • When it comes to mixing, don’t over do it. Mix just until the dough comes together .
  • Using heavy cream or buttermilk (thick liquids) prevents the scones from coming out flat and flavorless.
  • Work fairly quickly with the dough so the cold ingredients stay cold.
  • Be sure to work on a lightly floured surface and you can add a little bit of flour to help form into a ball, but do not add too much.
  • Cut the butter into the scones using a pastry blender .
  • Cut the scones into squares using a bench scraper for clean cuts.
A soft maple scone topped with glossy maple glaze and chopped pecans sits on a cream plate with scattered pecan pieces, styled on a neutral linen cloth. - 14

Storage / Freezing

  • Storage: Once baked and cooled, store them in the fridge for 2-3 days in an airtight container.
  • Freezing: Let scones cool at room temperature and place in a resealable bag or airtight container to protect from freezer burn. Enjoy them within 3 months.
Close-up of thick, tender maple scones on a baking tray, dripping slightly with maple glaze and topped with crunchy pecans. - 15

What if I don’t have heavy cream, what can I use instead?

Replace with buttermilk or sour cream.

How to make scones in advance:

Freezing scones before baking: Freeze the scone wedges on a plate or baking sheet for 1 hour.Then layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time or thaw overnight in the fridge and bake as directed.

Can I make these gluten free?

While I have never personally tested this recipe using gluten free flour, you can try a 1-1 gluten free flour or an oat flour.

Can I use frozen butter?

Yes. Working with very cold butter when making scones is a crucial step so using frozen butter can be done. When the scones are baked the butter melts in the oven and creates an ultra-flaky, tender, soft maple scone.

A maple scone with a bite taken out, revealing its tender, fluffy inside, topped with maple glaze and chopped pecans on a plate. - 16

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Image of Bench Scraper - 17

Bench Scraper

Image of Pastry Blender - 18

Pastry Blender

More Fall Baking Recipes You Will Love

Pumpkin Scones (Starbucks Copycat!)

Chewy Pumpkin Cheesecake Cookies

Cinnamon Sugar Scones

Pumpkin Coffee Cake

Do you prefer scones or muffins?

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

This recipe was originally published in September 2020. It was updated with new photos and additional tips and tricks in October 2025.

📸 Photography by Marie Dubé

Overhead shot of freshly baked maple scones with smooth maple glaze and pecan pieces on parchment paper, showing their flaky texture. - 19

Maple Scones with Pecans

Equipment

  • Baking sheets

Ingredients

  • 2 cups all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. cinnamon
  • 8 Tbsp. unsalted butter cold
  • 1/2 cup heavy cream cold
  • 1/4 cup brown sugar packed
  • 1 large egg
  • 1 tsp. vanilla extract

For the glaze

  • 1/3 cup pure maple syrup
  • 2 Tbsp. butter
  • 1 1/4 cup confectioners sugar
  • 1 tsp. vanilla
  • 1/3 cup chopped pecans for garnish on top of glaze
Maple Scones with Pecans - 20

Instructions

  • Preheat and prep: preheat the oven to 400°F. Line a baking sheet with parchment paper or a Silicone baking mat (like a Silpat)
  • Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt and cinnamon. 2 cups all-purpose flour, 2 1/2 tsp. baking powder, 1/2 tsp. salt, 1/4 tsp. cinnamon
  • Cut in cold butter: Add the cubed, cold butter into the dry ingredients. Using a pastry cutter, cut butter into the flour until pea-sized coarse crumbs form. 8 Tbsp. unsalted butter
  • Mix wet ingredients: In a medium-sized bowl, whisk together the brown sugar, heavy cream, egg and vanilla. 1/2 cup heavy cream, 1/4 cup brown sugar, 1 large egg, 1 tsp. vanilla extract
  • Combine : Add the wet ingredients into the dry ingredients.
  • Shape dough: Combine using a wooden spoon or rubber spatula until slightly incorporated. Turn out dough onto a lightly floured surface and fold just until combined in a ball and flatten out and form into a circle. Dough may appear dry, but will form together. If dough is sticky, use flour as needed (but not too much!)
  • Cut into 8 scones : Shape the scones by cutting them into 8 triangles using a bench scraper.
  • Optional but recommended: freeze the scones for 15-30 minutes, especially if you feel the dough got warm while you were working with it. Cold dough = best scones.
  • Bake: Place the scones on the prepared baking sheet and bake for 15-16 minutes or until lightly browned on top.
  • Make the glaze: melt the butter in the maple syrup, either in the microwave or on the stove in a small saucepan. Add in the powdered sugar and vanilla extract, mix until smooth. 1/3 cup pure maple syrup, 2 Tbsp. butter, 1 1/4 cup confectioners sugar, 1 tsp. vanilla
  • Garnish : Spread glaze on top of cooled scones and garnish with chopped pecans. 1/3 cup chopped pecans
  • Scones are best the day of, or store in the fridge for 2-3 days. Enjoy!

Video

Notes

  • If you don’t have a pastry cutter to cut the butter into the flour, you can use 2 knives to literally cut the butter into the flour.
  • You can freeze the butter and use a box cheese grater to grate the butter into the flour.
  • You can use the food processor to combine the butter into the flour, be sure to stop when there are still pea-size bits of butter visible in the bowl.

Nutrition