Pair your morning Frosted Pumpkin Spice coffee with our custom Maple Glazed Pecan Scones recipe. Rich, buttery, and built for slow autumn mornings!
Ingredients:
- 2 cups all-purpose flour
- ⅓ cup brown sugar (packed)
- 1 tbsp baking powder
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- ½ cup chopped pecans
- ¾ cup heavy cream (plus 1 extra tablespoon for brushing)
- 1 tsp vanilla extract
For the Maple Glaze:
- 1 cup powdered sugar
- 2–3 tbsp pure maple syrup
- 1–2 tsp milk (to thin if needed)
- A pinch of cinnamon
Instructions:
-Prep the Oven & Pan: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
-Whisk Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, and salt until fully combined.
-Cut in the Butter: Add the cold, cubed butter into the flour mixture. Using your fingers or a pastry cutter, cut the butter into the flour until it resembles coarse crumbs with pea-sized bits of butter remaining.
-Add Pecans & Cream: Stir in the chopped pecans. Combine the heavy cream and vanilla extract, then pour it gently into the dry ingredients, stirring just until a shaggy dough forms.
-Shape & Slice: Turn the dough out onto a lightly floured surface. Pat it into a ¾-inch thick circle and cut it into 8 equal triangles.
-Bake: Transfer the scones to your prepared baking sheet, brush the tops lightly with the remaining tablespoon of heavy cream, and bake for 15 to 18 minutes, or until the edges are golden brown.
-Glaze & Serve: Whisk the powdered sugar, maple syrup, milk, and a pinch of cinnamon together until smooth. Drizzle evenly over the cooled scones, pour a fresh cup of Frosted Pumpkin Spice, and enjoy.