The aroma of warm cinnamon and pure maple syrup wafting from the oven is pure comfort. These Maple Spice Scones are a bakery-style treat with a tender, flaky crumb and a delightful crunch from candied pecans. After extensive testing, I’ve perfected the balance of spice and sweetness, ensuring a foolproof recipe that yields consistently delicious results every time.

Maple Spice Scones with Pecans

Print Recipe

Author: Dorothy Miller

Ingredients

All-purpose flour: 2 cups (240 grams)
Baking powder: 1 tablespoon (15 grams)
Ground cinnamon: 1 teaspoon (2.5 grams)
Ground nutmeg: 1/2 teaspoon (1.25 grams)
Salt: 1/4 teaspoon (1.5 grams)
Unsalted butter: 1/2 cup (115 grams), cold and cubed
Maple syrup: 1/3 cup (80 ml)
Heavy cream: 1/2 cup (120 ml)
Candied pecans: 1/2 cup (75 grams), chopped

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt.

In a separate bowl, mix together the maple syrup and heavy cream until fully combined.
Pour the wet mixture into the dry ingredients and stir gently until just combined.

Fold in the chopped candied pecans and turn the dough out onto a lightly floured surface.
Pat the dough into a circle about 1-inch thick and cut into 8 wedges or use a round cutter.

Place the scones on the prepared baking sheet, spacing them about 2 inches apart, and bake for 15-20 minutes until golden brown.
Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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Maple Spice Scones with Pecans Recipe