Maple Pecan Scones

At least once over the weekend I bake something for breakfast. Sometimes it’s pancakes, a coffee cake, caramel rolls etc. but often enough, I make scones. About 4 years ago I found this recipe on Allrecipes and haven’t bothered to look for another scone recipe. This one always turns out flaky and moist, unlike many scones I have eaten that are mealy, bland and very dry. Any time I make a flavored scone, it is a variation of this recipe. The most recent issue of Food Network Magazine has a recipe for a Maple Pecan Scone and so I had to try it. This is my version:

Maple Pecan Scones


3 C. all-purpose flour

½ C. sugar

5 tsp. baking powder

½ tsp. salt

1/2 tsp. orange zest

1/4 tsp. nutmeg

1/4 tsp. cinnamon

1/2 C. chopped pecans

¾ C. unsalted butter

1 egg, beaten

1 C. milk plus additional for brushing


1/4 C. confectioners sugar

3 T. maple syrup

Preheat oven to 400 degrees. Lightly grease a baking sheet or line it with a silicone baking mat.

In a large bowl, combine flour, sugar, baking powder, salt, orange zest, spices and pecans. Cut in butter. Mix the egg and milk in a small bowl. Stir into flour mixture until just moistened.

Turn dough onto a floured surface and knead briefly. Form dough into a ½ inch thick round. Cut into 8 wedges and place on prepared baking sheet. Brush tops with milk.

Bake 15 minutes. Allow to cool about 10 minutes. Mix glaze and pour into a plastic zip-top bag. Snip one corner off the bag and pipe the glaze in a criss-cross pattern over each scone.

Serve immediately. Keep any leftovers in an airtight container for just a few days. May freeze unbaked scones for later use.

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