Maple pecan scones with a browned butter maple glaze

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while keeping the scones moist.

maple syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey is a natural sweetener that can add flavor without using maple syrup.

chopped pecans

🥗Healthier: chopped walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor at a lower cost.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour increases fiber content, while bread flour can be less expensive.

Toast the pecans in a frying pan set to medium-high heat for 3-5 minutes until slightly browned, stirring occasionally.

Remove the toasted pecans from the pan and roughly chop them into smaller pieces.

In a bowl, combine 3 cups of all-purpose flour, 1.5 tablespoons of baking powder, 0.75 teaspoon of salt, 1.5 teaspoons of cinnamon, and 0.33 cup of brown sugar (light brown sugar used).

Add 9 tablespoons (or 4.5 ounces) of cold cubed butter to the flour mixture and cut it in using a pastry cutter or your hands until the mixture resembles small peas.

In a separate bowl, whisk together 2 large eggs, 0.25 cup plus 1 tablespoon of heavy cream, and 0.25 cup plus 1 tablespoon of dark maple syrup.

Add the wet mixture to the dry ingredients and mix gently with a spatula, being careful not to overmix.

Add the chopped pecans to the dough and mix until just combined.

Transfer the dough onto a floured piece of parchment paper and shape it into a rough triangle about 9x9 inches and 1 inch thick.

Cut the dough into 9 squares or triangles and place them on a parchment-lined baking sheet.

Refrigerate the cut scones for 30 minutes to prevent spreading during baking (optional).

Preheat the oven to 425 degrees Fahrenheit.

Brush the scones with a mixture of heavy cream and maple syrup before baking.

Bake the scones in the preheated oven for 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens