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To make these tasty scones, gather the following ingredients: - 2 cups all-purpose flour - 1/3 cup brown sugar, packed - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1/2 cup pecans, chopped - 1/2 cup heavy cream - 1/4 cup pure maple syrup - 1 teaspoon vanilla extract - 1 egg, lightly beaten (for egg wash) - Extra maple syrup and chopped pecans for drizzling and garnish Each ingredient serves a purpose in these scones. The flour gives structure, while brown sugar adds sweetness and moisture. Baking powder helps the scones rise and become fluffy. Cold butter creates those lovely flaky layers. Pecans bring a nice crunch and nutty flavor. Heavy cream and maple syrup keep the dough rich and moist. Vanilla extract adds a warm, aromatic touch. Lastly, the egg wash gives a beautiful golden finish. You can swap some ingredients if needed. For a lighter option, use whole wheat flour instead of all-purpose flour. If you don’t have brown sugar, granulated sugar works fine, but it won’t be as rich. For a dairy-free version, coconut cream can replace heavy cream. You can also use maple extract instead of vanilla for an extra maple kick. If you want, try walnuts or almonds in place of pecans to mix things up. Start by gathering all your ingredients. You will need 2 cups of flour, 1/3 cup of brown sugar, and other items listed in the recipe. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This setup makes baking easier and cleaner. 1. In a large bowl, mix the flour, brown sugar, baking powder, and salt. Use a whisk to blend them well. 2. Add cold, cubed butter. Use a pastry cutter or your fingers to work it in. Aim for a mix that looks like coarse crumbs. Some pea-sized butter pieces should still be visible. 3. Stir in the chopped pecans. They add great texture and flavor. 4. In another bowl, mix heavy cream, maple syrup, and vanilla extract. 5. Pour the wet mix into your dry mix. Stir until just combined. Don’t overmix! The dough should feel slightly sticky. 6. Turn the dough onto a floured surface. Shape it into a disk that is about 1 inch thick. 7. Cut the disk into 8 wedges. Place them on your baking sheet, spaced apart. 8. Brush the tops with the beaten egg to give them a nice golden color when baked. 9. Bake for 15-18 minutes. Watch for a light brown top. 10. Let them cool slightly after baking. Drizzle with extra maple syrup and sprinkle with chopped pecans before serving. - Use cold butter. This keeps your scones flaky. - Don’t overmix the dough. This helps keep them tender. - If your dough feels too sticky, add a bit more flour. - Remember to shape the dough gently. Press it, don’t knead it. This ensures the right texture. - Serve warm for the best taste. The flavors shine when they are fresh! To make the best Bakery Style Maple Pecan Scones, start with cold butter. Use a pastry cutter or your fingers to mix it into the flour. You want some small chunks of butter. This helps the scones rise. Next, don't overmix the dough. Stir until just combined for a tender texture. If the dough is sticky, that’s okay. Dust your hands with flour to help shape it. One common mistake is using warm butter. This can lead to flat scones. Always keep your butter cold. Another mistake is overmixing. This can make your scones tough. Mix gently until you see no dry flour. Lastly, be careful with your oven temperature. An oven that is too hot can burn the scones. Always preheat your oven to 400°F (200°C) for the best results. For extra flakiness, make sure to cut the dough into wedges instead of rolling it out. This keeps the layers intact. You can also fold the dough a few times to create more layers. Chilling the dough for about 15 minutes before baking can help too. This allows the butter to firm up again. When baked, your scones will be light and flaky. Enjoy the crunch of pecans and the sweetness of maple syrup in every bite! {{image_2}} You can mix up your scones with different flavors. Try adding chocolate chips for a sweet twist. They add a nice richness to the scones. You can also use dried cranberries or blueberries. These fruits give a burst of flavor and color. For a nutty touch, swap pecans for walnuts or almonds. Think about adding spices like cinnamon or nutmeg. These spices can give your scones a warm, cozy taste. If you need gluten-free scones, use a gluten-free flour blend. Make sure your baking powder is gluten-free as well. For a vegan option, replace heavy cream with almond or oat milk. You can use coconut oil instead of butter. For the egg wash, you can brush the tops with plant-based milk. These swaps keep the scones tasty while meeting your dietary needs. Serving your scones can be a fun part of the experience. I love to serve them warm on a rustic wooden board. A small dish of maple syrup beside them makes for a delightful touch. You can also add fresh fruit or whipped cream for extra flair. For a brunch, pair them with coffee or tea. Adding a sprinkle of powdered sugar on top makes them look extra special. Be creative and enjoy your scones! To keep your maple pecan scones fresh, store them in an airtight container. This helps keep moisture in and prevents them from drying out. You can stack them, but place a layer of parchment paper between each scone. This avoids sticking. Keep the container at room temperature for up to two days. If you want to store them for longer, consider freezing. To enjoy your scones warm, preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat them for about 10 minutes. This warms them up and makes them nice and flaky again. You can also use a microwave, but be careful. Heat them for only about 10-15 seconds to avoid making them tough. If you want to freeze the scones, do it right after they cool. Wrap each scone in plastic wrap and then place them in a freezer bag. This keeps them fresh for up to three months. When you're ready to enjoy, take them out and let them thaw in the fridge overnight. You can also reheat them straight from the freezer. Just add a few extra minutes in the oven. The best way to serve these scones is warm. Place them on a rustic wooden board. Add a small bowl of maple syrup for drizzling. You can also sprinkle extra chopped pecans on top. This creates a beautiful display for breakfast or brunch. People will love the sweet, nutty flavor. You will know the scones are done when they are lightly browned on top. They should look firm and set. A toothpick inserted in the center should come out clean. Keep an eye on them during the last few minutes. If they look golden, it's time to take them out. Yes, you can make the dough ahead of time. Shape the dough into a disk and wrap it tightly in plastic wrap. Store it in the fridge for up to 24 hours. When you are ready to bake, simply cut and bake. This makes it easy to enjoy fresh scones any time. If your scone dough is too sticky, add a little more flour. Start with one tablespoon at a time. Mix it in gently until the dough holds together better. Be careful not to overmix. You want the dough to remain tender and flaky. In this post, we explored how to make bakery-style maple pecan scones. We covered main ingredients, key highlights, and substitutions. We detailed step-by-step instructions and shared tips for perfecting the texture. Variations offered ideas for different flavors and dietary needs. Lastly, we discussed storage and reheating methods. Baking doesn't have to be hard. With these tips, you’ll create delicious scones. Enjoy the process, experiment with flavors, and share your creations with friends. Happy baking!

Bakery Style Maple Pecan Scones

Indulge in the flavors of fall with these Bakery Style Maple Pecan Scones! Perfect for breakfast or brunch, these scones combine cold butter, rich maple syrup, and crunchy pecans for a delightful treat. Follow our easy recipe to whip up a batch in just 30 minutes. Serve them warm, drizzled with extra maple syrup for that cozy touch. Click through to discover the full recipe and elevate your baking game today!
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Ingredients
  

2 cups all-purpose flour

1/3 cup brown sugar, packed

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1/2 cup pecans, chopped

1/2 cup heavy cream

1/4 cup pure maple syrup

1 teaspoon vanilla extract

1 egg, lightly beaten (for egg wash)

Extra maple syrup and chopped pecans for drizzling and garnish

Instructions
 

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

    In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.

      Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

        Stir in the chopped pecans.

          In a separate bowl, combine the heavy cream, maple syrup, and vanilla extract.

            Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix; the dough should be slightly sticky.

              Turn the dough out onto a lightly floured surface and shape it into a disk about 1 inch thick. Cut the disk into 8 wedges and place them on the prepared baking sheet.

                Brush the tops of the scones with the lightly beaten egg for a golden finish.

                  Bake in the preheated oven for 15-18 minutes or until lightly browned on top.

                    Remove from the oven and let cool slightly. Drizzle with extra maple syrup and sprinkle with chopped pecans before serving.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 8

                        - Presentation Tips: Serve the scones warm on a rustic wooden board with a small bowl of maple syrup and some extra pecans alongside for an inviting breakfast or brunch spread.