Indulge in the delightful combination of maple syrup and toasted pecans with these scrumptious scones. Perfect for breakfast or an afternoon treat, these scones are easy to make and will fill your home with a warm, inviting aroma.
While most of the ingredients for this recipe are common pantry staples, you might need to pick up a few items at the supermarket. Maple syrup is essential for that rich, sweet flavor, and toasted pecans add a delightful crunch. Make sure to get heavy cream for the perfect texture and richness in your scones.
Ingredients For Maple Pecan Scones Recipe
Flour: The base of the scone, providing structure and texture.
Sugar: Adds sweetness to the scones.
Baking powder: Helps the scones rise and become fluffy.
Salt: Enhances the flavors of the other ingredients.
Butter: Adds richness and helps create a flaky texture.
Toasted pecans: Provide a nutty flavor and crunchy texture.
Heavy cream: Adds moisture and richness to the dough.
Maple syrup: Infuses the scones with a sweet, distinctive flavor.
Vanilla extract: Enhances the overall flavor profile.
Egg: Used for the egg wash to give the scones a golden brown finish.
Technique Tip for Perfect Scones
When cutting in the cold butter for the scones, use a pastry cutter or two knives to ensure the butter is evenly distributed throughout the flour mixture. This will help create a flaky texture. Alternatively, you can use your fingertips to rub the butter into the flour, but be careful not to overwork the dough. The goal is to have small, pea-sized pieces of butter that will melt during baking, creating pockets of steam that make the scones light and airy.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the fiber content, though it may make the scones slightly denser.
sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the scones, though you may need to reduce the liquid slightly.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.
cold butter - Substitute with coconut oil: Coconut oil can be used in the same quantity and provides a subtle coconut flavor, though it may alter the texture slightly.
toasted chopped pecans - Substitute with toasted chopped walnuts: Walnuts provide a similar texture and nutty flavor, making them a good alternative.
heavy cream - Substitute with coconut cream: Coconut cream adds richness and a hint of coconut flavor, making it a suitable dairy-free alternative.
maple syrup - Substitute with agave nectar: Agave nectar provides a similar sweetness and consistency, though it has a slightly different flavor profile.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor, adding a unique twist to the scones.
egg - Substitute with milk: Milk can be used for the egg wash to achieve a similar golden-brown finish on the scones.
Other Alternative Recipes
How to Store or Freeze Your Scones
Allow the scones to cool completely on a wire rack before storing. This prevents condensation from forming, which can make them soggy.
For short-term storage, place the scones in an airtight container. They will stay fresh at room temperature for up to 2 days.
To extend their shelf life, store the scones in the refrigerator. They can last up to a week when kept in an airtight container.
If you plan to freeze the scones, wrap each one individually in plastic wrap. This helps to maintain their texture and flavor.
Place the wrapped scones in a resealable freezer bag or an airtight container. Label with the date to keep track of freshness.
Scones can be frozen for up to 3 months. When ready to enjoy, thaw them at room temperature or reheat directly from frozen.
To reheat, preheat your oven to 350°F (175°C). Place the scones on a baking sheet and warm for about 10 minutes, or until heated through.
For a quicker option, microwave the scones on a microwave-safe plate for 20-30 seconds. This method works best if you prefer a softer texture.
If you like a crispier exterior, brush the thawed scones with a little melted butter before reheating in the oven. This adds a delightful crunch.
Enjoy your maple pecan scones with a fresh cup of coffee or tea, and savor the delicious blend of flavors and textures!
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the maple pecan scones on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Heat for about 10-15 minutes or until they are warmed through. This method helps retain the scones' original texture and crispiness.
Microwave Method: Place a scone on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals. This method is quick but may slightly alter the texture.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the scones directly on the toaster oven rack or on a small baking tray. Heat for about 5-7 minutes or until warmed through. This method is great for maintaining the scones' crisp exterior.
Stovetop Method: If you don't have access to an oven or microwave, you can use a skillet. Preheat a non-stick skillet over low heat. Place the scones in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, checking frequently to avoid burning. This method can give the scones a slightly toasted flavor.
Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the scones in the air fryer basket in a single layer. Heat for about 3-5 minutes, checking halfway through to ensure they don't overcook. This method is quick and helps retain a crispy texture.
Best Tools for Baking
Oven: Preheat to 400°F (200°C) to bake the scones until golden brown.
Baking sheet: Line with parchment paper to prevent the scones from sticking.
Parchment paper: Used to line the baking sheet for easy cleanup and non-stick baking.
Large mixing bowl: Whisk together the dry ingredients and combine with the wet ingredients.
Whisk: Used to mix the flour, sugar, baking powder, and salt together.
Pastry cutter: Cut in the cold butter until the mixture resembles coarse crumbs.
Small mixing bowl: Mix the heavy cream, maple syrup, and vanilla extract.
Spatula: Stir the wet ingredients into the dry ingredients until just combined.
Floured surface: Turn the dough out onto this surface to knead gently and pat into a circle.
Knife: Cut the dough into 8 wedges.
Pastry brush: Brush the tops of the scones with the beaten egg.
Cooling rack: Let the scones cool slightly before serving.
How to Save Time on This Recipe
Prepare ingredients in advance: Measure and chop all ingredients like pecans and butter ahead of time to streamline the process.
Use a food processor: Quickly cut in the cold butter by pulsing it with the dry ingredients in a food processor.
Pre-toast pecans: Toast the pecans in bulk and store them for future use to save time on multiple recipes.
Mix wet ingredients together: Combine the heavy cream, maple syrup, and vanilla extract in one bowl to reduce steps.
Shape dough efficiently: Pat the dough into a circle directly on the parchment paper to avoid transferring and extra cleanup.
Maple Pecan Scones
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold butter cut into small pieces
- ½ cup chopped pecans toasted
- ½ cup heavy cream
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 egg for egg wash
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the chopped pecans.
- In a separate bowl, mix the heavy cream, maple syrup, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Turn the dough out onto a floured surface and knead gently. Pat into a circle about 1-inch thick.
- Cut into 8 wedges and place on the prepared baking sheet.
- Brush the tops with the beaten egg.
- Bake for 18-20 minutes, or until golden brown. Let cool slightly before serving.
Nutritional Value
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