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Maple Pecan Scones

Categories: Biscuits & Scones

Submitted by: Mani Niall

I use a combination of regular sugar and maple sugar to keep costs down, but feel free to use all maple sugar if you prefer.


  • 2 1/2 c. unbleached all-purpose flour
  • 1/4 c. sugar
  • 1/4 c. maple sugar
  • 2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. sea salt
  • 8 tbsp. unsalted butter chilled and cut into 1/2-inch pieces
  • 3/4 c. pecans
  • 2/3 c. half and half plus more for glazing the scones
  • 1 egg whites
  • 1 lg. eggs
  • 2-3 tbsp. maple sugar for glazing the scones


Position shelf rack in the center of the oven and then preheat to 425 F.

Line a baking sheet with parchment paper or a silicone baking mat. Spread layer of pecans on sheet and bake for about 5 minutes. Set pecans aside to cool.

In a large bowl combine flour, sugar, Clabber Girl Baking Powder, salt. Mix these dry ingredients together and then add butter to the bowl. Using a pastry blender, two forks, or your hands cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in most of the pecans (reserve a few to garnish). Make a well in the center of coarse crumbs mixture and pour in the half-and-half and the egg. Mix just until combined- the dough will look rough. Knead a few times in the bowl to smooth the dough a little. Do not overwork the dough.

Turn the dough onto a very lightly floured board. Pat into an 8 1/2-inch diameter round about 3/4-inch thick. Using a sharp knife, cut dough into 10 equal wedges. Lightly brush the top of the round with half-and-half, sprinkle with the maple sugar, and press the reserved pecans into top of dough. Gently lift each scone onto the baking sheet, placing them about 1-inch apart.

Bake 12 to 15 minutes until golden brown. Allow to cool for a few minutes on the baking sheet, then serve warm.