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Buttery Maple Pecan Scones with Brown Butter Glaze

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Tender, flaky scones with toasted pecans and a rich brown butter maple glaze, perfect for breakfast or brunch. This easy recipe balances crisp edges with a soft center and a deeply flavored glaze.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 tablespoon baking powder
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, cold and cubed
  • 1 cup (240ml) buttermilk, cold
  • 1 teaspoon vanilla extract
  • 3 tablespoons pure maple syrup
  • 1 cup (120g) toasted and chopped pecans
  • ½ cup (60g) powdered sugar (for glaze)
  • 3 tablespoons unsalted butter (for glaze)
  • 2 tablespoons pure maple syrup (for glaze)
  • 2–3 teaspoons milk or cream (for glaze)
  • A pinch of salt (for glaze)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned. Remove from heat and let cool.
  3. In a large bowl, whisk together flour, baking powder, sugar, and salt.
  4. Add cold, cubed butter to the dry ingredients. Use a pastry cutter or fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter visible. Do not overwork.
  5. In a separate bowl, whisk together buttermilk, vanilla extract, and maple syrup.
  6. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Fold in the toasted pecans evenly.
  7. Turn dough onto a lightly floured surface. Press into a 9-inch (23 cm) circle about 1 inch (2.5 cm) thick. Cut into 8 wedges.
  8. Transfer wedges to the prepared baking sheet, spacing slightly apart.
  9. Bake for 18-22 minutes until golden brown and a toothpick inserted in the center comes out clean.
  10. While scones bake, melt butter in a small saucepan over medium heat. Swirl occasionally until butter foams and turns golden with a nutty aroma (about 4-5 minutes). Remove from heat.
  11. Whisk in powdered sugar, maple syrup, a pinch of salt, and milk until smooth. Adjust milk to desired glaze consistency.
  12. Once scones are cool but still slightly warm (about 10 minutes), drizzle the brown butter glaze generously over the tops.

Notes

Use cold butter and buttermilk to create flaky layers. Do not overmix dough to avoid dense scones. Brown the butter carefully for the glaze to avoid burning; the nutty aroma is your guide. Glaze scones while still slightly warm for best adhesion. Dough can be refrigerated up to 24 hours before baking to improve flavor. For gluten-free, use almond flour with gluten-free baking blend and xanthan gum. For dairy-free/vegan, substitute butter with coconut oil and buttermilk with plant-based yogurt mixed with lemon juice.

Nutrition

Keywords: scones, maple, pecan, brown butter glaze, breakfast, brunch, easy recipe, homemade, toasted pecans

Find it online: https://tastypierecipes.com/buttery-maple-pecan-scones-recipe-easy-homemade-brown-butter-glaze/