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Breakfast Pastry

Easy, Small Batch Maple Pecan Scone Recipe

A quick an easy recipe for Maple Pecan Scones. Makes just 4 - perfect for an easy weekend breakfast.

It’s a good thing that Monday was a holiday! No school meant that I got to sleep in a bit and I really needed it after my cruise vacation. I also need something quick and easy to make for out lazy morning breakfast. I opened up my trusty America`s Test Kitchen Magazine and found the perfect Maple Pecan Scones to make. This is a small batch recipe that just makes four scones. It’s the perfect addition to your bacon and eggs if you aren’t in the mood for pancakes or waffles.

My family loves these Light and Fluffy Maple Pecan Scones! Homemade an ready to eat in under an hour!

I find that scones can be kind of unappetizing because they get dried out during baking, but these were light and fluffy and stayed moist on the inside. I’ll also admit that the maple drizzle over the top helped as well. You can’t go wrong with a recipe testing in America’s Test Kitchen. They tested different flours, butter quantity and even types of milk.

They think of everything and it makes it pretty easy for a tired mama to get it right!

A quick an easy recipe for just 4 Maple Pecan Scones. Perfect for an easy weekend breakfast.

Don’t feel like baking in the mornings? No problem! I also enjoyed these maple syrup drenched scones for dessert. Serve them with an after dinner coffee or tea and you’re set!

No pecans? No problem. Substitute walnuts instead!
They were so good! Go and make them!

Whip up just 4 Maple Pecan Scones this weekend for the perfect breakfast!

I think I need to make more scones! I really loved these and would have seriously eaten all four of them if I could have gotten away with it. They were amazing!

Easy Maple Pecan Scones

by Karyn Granrud
Prep Time: 10 minutes
Cook Time: 25 minutes
Keywords: breakfast bread pecans maple syrup scones
Ingredients (serves 4)

    For the Scones

    • 1/2 C heavy cream
    • 1 1/2 Tbsp maple syrup
    • 1 C flour
    • 1 1/2 tsp baking powder
    • 1/2 tsp salt
    • 2 1/2 Tbsp butter
    • 1/4 C pecans (or walnuts)

    For the Glaze

    • 1 Tbsp maple syrup
    • 3 Tbsp powdered sugar
    Toast the pecans in a small skillet over low heat on the stove or in a toaster oven. It should take about 5 minutes to get the edges brown and to smell the pleasant roasted nut scent. Set aside to cool.
    Preheat the oven to 375℉. Line a cookie sheet with a silicone mat or parchment paper.
    Pour the cream and syrup into a large bowl and set aside.
    In your food processor, pulse the flour, baking powder, and salt. Cut the butter into small 1/4 inch pieces and scatter them over the flour. Pulse 5 – 7 times – the butter will be small and the mixture will have a thick cornmeal texture.
    Add the mixture to the large bowl with the cream. Hand stir until the dough comes together.
    Turn the dough out onto a floured surface and knead until a dough ball forms. Shape the dough into a 5-inch circle that’s about 3/4 inch thick. Cut into 4 wedges.
    Place the wedges on the prepared cookie sheet and bake for 20 -25 minutes – turn the pan after 15 minutes.
    Transfer to a wire rack and cool for 20 minutes.
    Prepare the glaze. Mix the maple syrup and powdered sugar together an drizzle over the scones. If possible, wait another 10 minutes to let the glaze dry before devouring them.
    Serve with hot coffee and great company!
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