Sundays are special for one reason or another, and I usually make a good breakfast. During the week, it’s usually another story. But the rain is here, and it just seems right to bake something comforting in the morning.
My husband loves scones, and I keep adapting the same recipe that I’ve been using for years. I started using it with strawberries, moved on to blackberry and sage, and now I’m trying maple-pecan. This combo seems very ’fall-ish’, so here we are. Fall is almost over, so it must be enjoyed while it’s here.
I like this recipe because it only uses a half-stick of butter, rather than the whole stick (or more!) that most recipes call for. They don’t have a lot of sugar, either, so there’s a lot less guilt there, too. The icing is sweet enough, so they balance out.
Best of all, they are delicious, and they make Sunday that much more special.
Maple Pecan Scones
For the Scones
- ¾ cup all-purpose flour
- ¾ cup oat flour (or whole wheat flour)
- 3 Tbsp maple sugar (or brown sugar, if maple’s not available)
- 1-½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ stick unsalted butter, cut into pieces + more for greasing
- ⅔ cup buttermilk
- 1 Tbsp maple syrup
- ⅓ cup chopped pecans
For the Icing
- ¾ cup powdered sugar
- 1-2 Tbsp buttermilk
- 2 Tbsp maple syrup
- 1 Tbsp brown sugar
- 1 Tbsp butter, softened
- Pinch of salt
Preheat oven to 400º F. You can either line a baking sheet with parchment paper or grease a 10-in baking pan, pie plate, or cast-iron frying pan with butter.
Whisk together the flour, maple sugar if using, baking powder, baking soda, and salt in a medium bowl.
Drop the butter pieces into the bowl and either blend the butter into the flour with a pastry cutter or press them together with your fingers. (Sometimes, it works better to get hands-on!)
When the flour mixture and butter are crumbly, stir in the buttermilk and maple syrup. Stir until the mixture is somewhat incorporated. Add the pecans and mix until combined but not over-mixed. Add the mixture to the prepared pan, or shape it into six balls and place them on the prepared baking sheet. If using a pan, score the scones by cutting the dough evenly into sixths—it will make it easier to remove them when done. Brush the tops of the scones with buttermilk and top with pecans, lightly pressing them in.
Bake for 30 minutes, checking for doneness with a toothpick. It may take about 10 minutes longer if baking in a pan. Once it passes the toothpick test, remove from the oven and allow to cool.
Meanwhile, make the icing:
I usually make this in a 2-cup measuring cup, but a small bowl will work.
Combine all ingredients, stirring until all the lumps are out. While the scones are still warm, drizzle the icing over them. Makes 6 scones.
