By Chef Alli

Maple Pecan Scones

Maple Pecan Scones


3 cups all-purpose flour

1/3 cup granulated sugar

1 Tbs. baking powder

3/4 tsp. kosher salt

1 cup unsalted butter, chilled, cut into small pieces 

1/4 cup chopped pecans, divided use [SW1] [MC2] 

1 egg

3/4 cup heavy whipping cream


1 lb. powdered sugar

1/4 cup milk or half and half 

1/4 cup unsalted butter, melted

Splash of strongly brewed coffee, cooled 

Smidge of kosher salt 

1 tsp. maple flavoring


Preheat the oven to 350 F. In a large bowl, combine the flour, granulated sugar, baking powder and kosher salt.

Cut the butter pieces into the flour until the mixture resembles crumbs; add 1/4 cup of the chopped pecans. 

In a small bowl, combine the egg and cream together; add to the flour mixture, stirring just until combined, don’t over mix.

Turn the dough mixture onto a clean work surface. The dough will be crumbly in consistency at this point; use your hands to push the mixture together into a large ball, but taking care not to knead the dough too much. 

With a rolling pin, gently roll out the dough into a 10-inch round, approx. 3/4-inches thick. With a sharp knife or bench scraper, cut the round of dough into 8 equal-size wedges.

Transfer the scones to a greased baking sheet; bake for 22 to 26 minutes, until the scones are just barely starting to brown. Cool the scones completely before frosting. 

Meanwhile, in a mixing bowl, combine the icing ingredients until smooth. Generously drizzle the icing over the scones, then sprinkle with pecans, as desired. Allow the icing to set before serving.

  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to