Buttery Maple Pecan Scones with Vanilla Bean Glaze

2025-07-25

I’ve baked scones for over a decade, and nothing brings that warm, bakery‑style comfort like these Buttery Maple Pecan Scones. They’re crisp-edged, tender in the center, and filled with toasty pecan crunch and sweet maple aroma.

Ingredients

2 cups all‑purpose flour
1 Tbsp baking powder
½ tsp salt
½ cup unsalted butter, cold and cubed
½ cup chopped toasted pecans
⅓ cup maple syrup
1 large egg
¼ cup heavy cream (plus extra for brushing)
1 tsp vanilla extract

Vanilla Bean Glaze

½ cup powdered sugar
Seeds from ½ vanilla bean or 1 tsp paste
2–3 tsp milk

Instructions

Prep: Preheat oven to 400°F. Line a baking sheet with parchment paper.
Mix Dry: Whisk flour, baking powder, and salt. Cut in cold butter until crumbly.
Add Pecans: Stir in chopped pecans.
Wet Ingredients: In another bowl, whisk maple syrup, egg, cream, and vanilla. Add to dry mix. Stir until dough just comes together—don’t overmix.
Shape & Bake: Pat dough into a 1″ thick round. Cut into 8 wedges. Transfer to baking sheet, brush tops with cream. Bake 18–20 minutes or until golden brown.
Glaze: Mix glaze ingredients until pourable. Drizzle generously over cooled scones.

Enjoy warm with a dark roast or oat milk latte. These scones freeze beautifully and reheat well, making them perfect for batch baking ahead of busy weeks.

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