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Maple Pecan Small Batch Scones

These Maple Pecan Small Batch Scones are the perfect addition to afternoon tea or your morning coffee. The perfect sweetness.
Course Breakfast
Prep Time 25 minutes
Cook Time 20 minutes
Servings 8

Ingredients

Scone

  • 1 Cup All-Purpose Flour
  • 1/4 Cup Granulated Sugar
  • 1 1/4 tsp Baking Powder
  • 1/4 Cup Unsalted Butter Frozen
  • 1/4 Cup Buttermilk
  • 1 small Egg Room Temperature
  • 1 tsp Pure Vanilla Extract
  • 1/2 Cup Toasted Pecans chopped

Maple Icing

  • 1/2 Cup Powdered Sugar
  • 1/2 Tbsp Maple Syrup
  • 1-2 Tbsp Milk

Instructions

Scone

  • Mix all dry ingredients into a bowl.
  • Preheat oven to 400 degrees.
  • Cut the frozen butter into the bowl. Using a pastry cutter cut the butter in so that it’s small little crumbs.
  • Place mixture in freezer while mixing other ingredients.
  • Whisk together buttermilk, egg, and vanilla extract together. Mix in with dry ingredients. Mix in chopped pecans until well combined.
  • Make one flattened disk with the dough. Cut into 8 triangles.
  • Place a few inches apart on a parchment lined sheet pan. Have the point of the scone pointed inwards.
  • Put in fridge for 10 minutes before putting in the oven for 18 to 22 minutes until golden brown on top.
  • Let cool on wire rack.

Maple Icing

  • Stir maple syrup, milk, and powdered sugar together, until well combined without clumps.
  • Once scones are completely cooled, dip into icing to cover completely.