There’s something truly special about waking up to the smell of freshly baked scones, especially when they’re made with our Millican pecans. These pecan scones are a delightful twist on the classic British treat, and they’ve quickly become a favorite in our household. The combination of sweet maple, fragrant cinnamon, and our own pecans creates a flavor that’s both comforting and indulgent. But let’s not forget the best part – the glaze. Oh, that sweet, sticky glaze! It adds just the right amount of sweetness, perfectly complementing the nutty, buttery richness of the scones. Whether you’re enjoying them as part of a lazy weekend breakfast, or sneaking one as a mid-afternoon treat, these scones are a little piece of heaven. And trust me, once you’ve had a scone made with Millican pecans, you’ll never go back!
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Pecan Scones with Maple Cinnamon Glaze
Pecan Scones with Maple Cinnamon Glaze
Ingredients:
Scones:
2 cups all purpose flour (274 g)
1 tbsp baking powder
¾ tsp ground cinnamon
½ tsp salt
½ cup chopped pecans, toasted (68 g)
¼ cup packed light brown sugar (61 g)
4 tbsp butter, cold and cut into small pieces (57 g)
¾ cup + 2 tbsp heavy whipping cream (plus more to brush the tops of the scones)
Glaze:
1 cup powdered sugar, sifted (109 g)
2 tbsp unsalted butter, softened (28 g)
2 tbsp maple syrup
1 tsp vanilla extract
¼ tsp ground cinnamon
½ tsp milk plus more to thin glaze if necessary
Pinch of salt
Instructions:
Preheat oven to 400 deg F. Add a silicone baking mat or parchment paper to a cookie sheet.
In a medium bowl, whisk the flour, baking powder, cinnamon, and salt. Work the butter into the flour mixture using a pastry cutter or your fingers to break into unevenly sized pieces. Add the pecans.
Add 3/4 cup of the heavy whipping cream and stir to combine with a fork. If the dough is still crumbly and won’t stick together, add more heavy whipping cream a tablespoon at a time until the dough comes together. Transfer the dough to a well-floured work surface.
Pat the dough into a 7” disk about ¾” thick. Transfer the disk to the prepared cookie sheet and use a knife or bench scraper to cut it into 8 wedges. Separate the wedges a bit to give them room to rise (less than an inch). Brush the top of the scones with some cream to help the tops brown.
Bake for 15 - 20 minutes until scones are lightly brown on top. Allow to cool on sheet for a few minutes before transferring to a wire rack to cool completely.
After the scones are cool, prepare the glaze. Combine all ingredients in a medium bowl and mix well. Add additional milk as needed to thin glaze. If glaze is too thin, add more sifted powdered sugar. Frost the cooled pecan scones. Enjoy!
Pecan Scones with Maple Cinnamon Glaze
Ingredients:
Scones:
2 cups all purpose flour (274 g)
1 tbsp baking powder
¾ tsp ground cinnamon
½ tsp salt
½ cup chopped pecans, toasted (68 g)
¼ cup packed light brown sugar (61 g)
4 tbsp butter, cold and cut into small pieces (57 g)
¾ cup + 2 tbsp heavy whipping cream (plus more to brush the tops of the scones)
Glaze:
1 cup powdered sugar, sifted (109 g)
2 tbsp unsalted butter, softened (28 g)
2 tbsp maple syrup
1 tsp vanilla extract
¼ tsp ground cinnamon
½ tsp milk plus more to thin glaze if necessary
Pinch of salt
Instructions:
Preheat oven to 400 deg F. Add a silicone baking mat or parchment paper to a cookie sheet.
In a medium bowl, whisk the flour, baking powder, cinnamon, and salt. Work the butter into the flour mixture using a pastry cutter or your fingers to break into unevenly sized pieces. Add the pecans.
Add 3/4 cup of the heavy whipping cream and stir to combine with a fork. If the dough is still crumbly and won’t stick together, add more heavy whipping cream a tablespoon at a time until the dough comes together. Transfer the dough to a well-floured work surface.
Pat the dough into a 7” disk about ¾” thick. Transfer the disk to the prepared cookie sheet and use a knife or bench scraper to cut it into 8 wedges. Separate the wedges a bit to give them room to rise (less than an inch). Brush the top of the scones with some cream to help the tops brown.
Bake for 15 - 20 minutes until scones are lightly brown on top. Allow to cool on sheet for a few minutes before transferring to a wire rack to cool completely.
After the scones are cool, prepare the glaze. Combine all ingredients in a medium bowl and mix well. Add additional milk as needed to thin glaze. If glaze is too thin, add more sifted powdered sugar. Frost the cooled pecan scones. Enjoy!
