I’d Totally Scone That

Some delicious and pretty scones made with ground pecans, butter, cream, and topped with a nice maple glaze.


I’d Totally Scone That

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If you didn’t know, scones are one of they most flexible baked goods out there. You can make them sweet, savory, or anywhere in between. The dough is really flexible and you can incorporate a ton of stuff into it.

That said, some combinations obviously work better than others. So when I see a few ingredients that I think might work well together, I think to myself:

“I’d totally scone that.”

In this case, I happened to walk by my pantry after my loving wife had reorganized it for me. She placed the pecans very close to the maple syrup and the first thing I said when I saw that shelf was, “I’m gonna scone that!”

And scone it I did.

Maple Pecan Scones

10 Scones
Prep Time:
Total Time:

Just a moment please...

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Helpful Equipment:

food processorSmall food processor

Some delicious and pretty scones made with ground pecans, butter, cream, and topped with a nice maple glaze.


1/2 Cup pecans, ground (plus some for topping)
1 1/2 Cups all-purpose flour
1 Teaspoon salt
4 Teaspoons baking powder
2 Tablespoons sugar
6 Tablespoons butter, cold and cubed
2 Eggs
3/4 Cups cream (plus some for brushing on the scones)
Maple Glaze:
1 Cup powdered sugar
3 Tablespoons maple syrup
A drizzle of water

Show Directions

1) Add 1/2 Cup of pecans to a processor and process it into a course flour.

2) Add pecan flour to large bowl with flour, baking powder, salt, and sugar.  Then cut in cold butter until it’s in small balls.

3) In a separate bowl, mix together eggs and cream.

4) Add liquid to dry ingredients and stir the dough together.  Don’t over-mix it!

5) Scoop dough out onto a well-floured surface and top with some flour also.  Then roll it out until it’s about 1/4 inch thick and cut it into shapes.  I like circles for this recipe.  You’ll need to re-roll it once to get 10-12 scones probably.

6) Add scones to a few baking sheets lined with parchment paper and brush with cream.  Top each scone with a few whole pecans.

7) Bake scones at 450 degrees for 8-10 minutes.

8) Let scones cool for a few minutes while you make glaze.  For glaze, add a few tablespoons of syrup to powdered sugar.  If it’s thick still, add a drizzle of water.

9) Drizzle glaze over scones and serve them immediately! These are best the day they are made.

Making the dough

You have a few options when getting pecans in a scone. A lot of people might just chop them up and fold them into the batter, but I wanted a smoother texture. So I decided to make a pecan flour of sorts and then also top the scones with some whole pecans.

It worked great and I recommend it.

Pretty things.

Use a processor of some sort (I use my mini one) to grind up about half a cup of pecans. You want them to be pretty fine, almost like a flour.

Then just add this pecan flour to a bowl.

Pecan Flour! Why not?!

Then add all your dry ingredients to the pecan flour and stir it together well.

Next, take your cubed butter and cut it into the dry mixture. I just use my (clean) fingers for this. Just kind of rub the butter until it resembles small peas in the mixture.

As an alternative method, you could use a larger processor and just make the whole dough batch in the processor! Just be careful that you don’t over-process the butter.

dry stuff
Dry stuff and butter. Of course.

In a separate bowl, mix together the cream and eggs. Then add this to the dry ingredients and stir it together until the dough comes together in a loose ball. It should be pretty wet.

This dough is a nice color.

Shaping the scones

Add a good amount of flour to a clean surface. Then turn out the dough, flour the top of the dough really well, and roll it out until it’s about a quarter of an inch thick. I actually rolled mine a bit too thin.

Next time I’d go a little thicker.

Then you can cut these into any shape that you want really. I went with a circle for these guys.

You might have to re-roll your dough to get 10 or 12 scones out of the dough. When all your circles are cut, add them to a baking sheet (you’ll need two probably) lined with parchment paper.

Then brush the scones with some cream and top them with a few whole pecans.

I got a little artsy…

Baking the scones

Once these beauties are ready to go, bake them at 450 degrees for about 8-10 minutes. They should puff up slightly and be nice and golden brown around the edges.

Meanwhile, mix together your maple glaze if you’re using it. This is as easy as adding some powdered sugar to a bowl with a few tablespoons of maple syrup. Stir it together until it’s a thick syrup consistency. If it’s too thick, add a drizzle of water to thin it out.

maple glaze

Once your scones come out of the oven, let them cool for a few minutes and then use a fork to drizzle the glaze all over all the scones.

I really liked the glaze on these guys, but you could leave it off.


Like I said, mine were a bit on the thin side, but man were they good. They were really flaky and had a lot of pecan flavor even though you couldn’t see any pecans other than the big ones on top.

In terms of all things baking, scones are pretty easy and people are always impressed by them. So give these guys a shot and keep your eyes peeled for things that you’d like to scone!

9 Responses to “I’d Totally Scone That” Leave a comment

  1. I plan on making these tonight since I have all the ingredients in my kitchen right now. I was wondering what I was going to do with those leftover pecans I used during the holidays over valentines day.

    I figure these would go well with molasses if your to cheap to buy the real maple syrup as well. Molasses would give them an entirely different dimension in flavor too.

    Great recipe dude…..Glad to meet a fellow sconer……..sorry I could not pass the pun up…..please forgive me for I have sinnned :D
    My recent post The Economics Of Waste

  2. Scones are my Kryptonite – as often as I'm giving Macheesmo a hard time about butter and other fat – when it comes to scones there is no talking, just eating and the smile in my tummy.

    These look great and hope my come out as great as yours look. Kevin

  3. Too true! I had a couple of nectarines rolling around in the fridge looking sad. And now I have nectarine mint scones! First time I ever used my base scone recipe (Orangette's Scottish scones) with fresh fruit though. Definitely going to need some tweaking.

  4. Also, the reason your scones might have been on the thin side is because of the amount of baking powder you had. It's too much. You need 1 tsp of baking powder per 1 cup of flour. Since you had 1.5 cups flour, you only really needed 1.5 tsp baking powder. If you have too much, the air bubbles expand and then collapse–so no rise.

  5. I just baked these, and others should take note before attempting the recipe: if you do not grind the pecans down to a flour-like consistency, the dough will be far too wet to work with. I used chopped pecans, and after adding the liquids what I had was way closer to batter than dough. I considered pouring it into muffin cups to see what would happen, but chickened out. I ended up adding flour, about 3/4 cup, which threw everything else off a little. The finished product tastes okay, but not great. Oh well. The glaze is awesome, though, and makes a big difference.

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