Jumbo Maple-Pecan Scone Recipe

Name: Jumbo Maple-Pecan Scone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup buttermilk, plus more for brushing; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour, plus more for dusting; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon grated orange zest; 1/4 teaspoon freshly grated nutmeg; 1/2 teaspoon ground cinnamon; 1/2 teaspoon kosher salt, plus a pinch; ½ tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces and chilled; 1/2 cup pecan pieces, toasted; 1/4 cup confectioners' sugar; 3 tablespoons maple syrup

Servings: persons

3/4 cup buttermilk, plus more for brushing
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon grated orange zest
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt, plus a pinch
½ tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces and chilled
1/2 cup pecan pieces, toasted
1/4 cup confectioners' sugar
3 tablespoons maple syrup

1
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2
Combine the buttermilk and vanilla in a small bowl and set aside.
3
Put the flour, granulated sugar, baking powder, baking soda, orange zest, nutmeg, cinnamon and 1/2 teaspoon salt in a food processor and pulse until combined.
4
Add the butter and continue to pulse until the mixture looks like fine meal.
5
Add the pecans and pulse once.
6
Add the buttermilk mixture and pulse 3 or 4 times, or until the mixture is just moistened.
7
(Do not overmix or the scones will be tough.)
8
Turn the dough out onto a lightly floured surface and gently knead until it just forms a ball.
9
Transfer to the prepared baking sheet and pat into an 8-inch round, about 3/4 inch thick.
10
(To make individual scones, cut into 8 wedges and space apart on the baking sheet.)
11
Brush with buttermilk and bake until golden, about 25 minutes.
12
Let cool 2 minutes on the baking sheet, then transfer to a rack to cool completely.
13
Mix the confectioners' sugar, maple syrup and a pinch of salt in a small bowl until smooth.
14
Drizzle over the scone.
15
Cut into wedges.
16
Photograph by Steve Giralt

906

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup buttermilk, plus more for brushing, 1 teaspoon vanilla extract, 2 1/4 cups all-purpose flour, plus more for dusting, 1/4 cup granulated sugar, and more.

Yes, Jumbo Maple-Pecan Scone falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jumbo Maple-Pecan Scone

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