These soft maple buttermilk scones are a perfect recipe for fall! Super quick and easy to make, they have a sweet maple glaze and chopped pecans on top.
I’m pretty sure Maple is the best flavor of all for scones. There’s a possibility I’m biased by the time of year it is, being smack dab in the middle of November, but maple + pecans is lovely.
What’s striking to me about scones is all the different ways you can make them. Some with cream, some with buttermilk, some crumbly, some soft and extremely fluffy (like these English scones). These buttermilk scones are somewhere in the middle of soft and crumbly. They’ve got a sweet maple glaze on top and some chopped pecans. Perfect for fall!
In a large bowl, combine flour, brown sugar, baking powder, and salt:
Whisk to combine, then add in cold, diced butter:
Use your fingertips to squish the butter cubes into smaller pieces, coating them in the dry ingredients, until the butter is broken down into pea-sized pieces:
Add buttermilk and a splash of vanilla into the middle:
Toss everything around with a spatula until a dough forms:
Shape the dough into a square (or, you could do a circle), and cut into even pieces:
Spread the scones out on a sheet pan:
Into the oven they go!
After the scones have baked and cooled, make a simple maple syrup glaze, made of maple syrup, powdered sugar, and milk:
Drizzle each scone with glaze, then with chopped pecans:
For another maple dessert, try this Peanut Butter Fudge from Texanerin, which has maple in it!.
The full recipe is below, and here’s a video on how to make the scones from start to finish:
Maple Buttermilk Scones
For the scones:
- 2 cups flour
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 stick unsalted butter cut into cubes (8 tbsp or 1/2 cup butter)
- 3/4 cup buttermilk
- 1 tsp vanilla extract
For the maple glaze:
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 2-3 tbsp milk
- 1/4 cup pecans chopped
- Preheat the oven to 400 degrees F.
- Whisk to combine the flour, brown sugar, baking powder, and salt. Add the butter cubes and work them into the flour, breaking them down into small pieces with your fingertips and coating them in the flour mixture. When no large butter pieces remain, add the buttermilk and vanilla extract. Stir around until the dough is moist and cohesive.
- Shape the dough into a square (or circle, if you desire triangles instead), and cut into 9 even pieces. Spread them out on a baking sheet and bake for 15 minutes, until cooked through. Let cool completely.
- To make the glaze, whisk together the powdered sugar, maple syrup, and milk. Drizzle over the scones, then sprinkle on the pecans.