I fell in love with these scones at a local bakery here in Cambridge. I decided to try to dissect their
recipe so I can make them at home. I think I did a great job! I love that it is not too sweet and
has LOTS of big pecans and just enough maple flavor! The best part is that they are SO easy to
Maple Pecan Scones
1 3/4 cups all purpose flour
1/2 cup whole wheat flour
1/2 cup oats
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
2 sticks cold butter, cut in cubes
2 eggs, beaten
1/4 cup buttermilk
1/2 cup pure maple syrup
1/2 teaspoon pure maple extract (optional)
1 1/2 cup whole pecans, slightly broken, but left on the big side
egg wash and sugar for sanding
1. Preheat oven to 350 degrees. Line a sheet pan with parchment paper. In large bowl combined all
purpose flour, wheat flour, oats, baking powder, sugar and salt. Mix with whisk to incorporate
2. Using finger tips or pastry cutter, cut cold butter into flour mixture. Do not over blend! You want
some big chunks of butter left in mixture.
3. Add eggs, buttermilk, maple syrup, maple extract and pecans. Use a wooden spoon or rubber
spatula to mix together. Again DO NOT OVER MIX! Just until ingredients have been incorporated.
WARNING: Dough will be pretty sticky! Just flour your fingers and don’t panic!
4. Turn out onto lightly floured surface. DO NOT KNEAD! YES STILL STICKY! DO THE BEST
YOU CAN and form a 1 1/2-2 inch high round circle. I like my scones nice and fat! Not flat! Cut
circle into 8 wedges.
5. Place wedges on sheet pan lined with parchment paper. Brush with egg wash and sprinkle each
scone with sugar (because the scones are not that sweet you can go as light or heavy on the sugar
sprinkling as you want!)
6. Bake 350 for 15 minutes. They should be a nice golden brown!