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

1. Prep: Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. Mix Dry: Whisk flour, baking powder, and salt. Cut in cold butter until crumbly.

3. Add Pecans: Stir in chopped pecans.

4. 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.

5. 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.

6. 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.