Maple Pecan Cinnamon Scones

5 from 2 votes

Maple Pecan Cinnamon Scones

These Maple Pecan Cinnamon Scones have a crunchy exterior with moist, flaky centers and are packed with delicious, sweet flavor. They are incredibly easy to make, requiring just a few pantry ingredients, and are ready in less than 30 minutes! The perfect breakfast, brunch, or snack with a cup of coffee or tea.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast and Brunch, Desserts & Sweet Treats

Cuisine: American

Diet: Vegan

Servings:

Calories: 208kcal

Author: Jenn Sebestyen

Equipment

Ingredients

For the Scones

2 cups all-purpose flour
¼ cup coconut sugar
1 tablespoon baking powder
1 tablespoon ground cinnamon
¼ teaspoon salt
¼ cup chopped raw pecans plus more for garnish, if desired
¾ cup full-fat canned coconut milk
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
½-1 teaspoon maple extract optional

For the Maple Glaze, optional

½ cup powdered sugar
¼ cup pure maple syrup

Instructions

For the Maple Pecan Cinnamon Scones

Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the flour, coconut sugar, baking powder, cinnamon, and salt. Add in the chopped pecans and stir to combine.
Whisk together the coconut milk, maple syrup, vanilla, and maple extract, if using. Slowly pour this into the dry ingredients while stirring. Be sure to scrape the bottom of the bowl to ensure all ingredients are fully incorporated. Keep stirring just until the mixture comes together into a large dough ball.
Turn the dough out onto the prepared baking sheet and shape into a circle about 1-inch high. Using a pastry cutter or sharp knife, cut the circle into six equal triangles. Spread the slices out on the baking sheet with a couple inches in between.
Bake for 15 to 18 minutes minutes until a toothpick inserted in the center comes out clean.
Transfer the scones to a cooling rack to cool completely before drizzling the maple glaze over the tops, if using.

For the Maple Glaze, optional

Stir together the powdered sugar and maple syrup until smooth.
Drizzle the glaze over the tops of the scones.
Sprinkle some chopped pecans, if desired, over the glaze while it's still wet.

Notes

~ Measure the flour using the spoon-and-level method. Fluff up the flour using a spoon. Gently spoon it into a measuring cup until the cup overfills. Use the back of a knife to level off the top. Do not scoop the measuring cup directly into the flour and do not pack it down - you will end up with too much flour and your scones will come out dry.

~ Make sure your baking powder is fresh.

~ Use full fat canned coconut milk. This will provide the necessary fat and moisture to create the perfect scone texture. Do not substitute a different kind of milk.

~ The dough should come together easily into a ball, but it won't be perfectly smooth like bread dough (see process photos in the post above). It should be soft, but not sticky. If it is sticky, make sure you have scraped the bottom and the sides of the bowl to fully incorporate all of the ingredients. If it is still sticky, add another 1 tablespoon of flour. On the other hand, if the dough is dry and crumbly, add more coconut milk 1 tablespoon at a time.

~ Allow the scones to cool before adding the optional maple glaze.

Nutrition