These Mini Maple Pecan Scones with Maple Glaze taste like they came straight from your favorite fall bakery and they are so much easier to make at home than you think. I actually had a scone with this flavor combination from a bakery over the summer and thought although delicious, it was just a bit artificial tasting so I had to make my own without any flavorings or extracts.
These scones are made with real maple sugar, whole milk, and cold butter for a scone that is buttery, flaky, and packed with warm maple flavor in every bite. The chopped pecans add a satisfying crunch and the simple maple glaze on top takes them completely over the top.
They make 18 mini scones so there is plenty to share, and they are the perfect recipe for a fall brunch, a holiday cookie tray, or just a cozy Saturday morning! Looking for another fall treat? Try these Pumpkin Banana Muffins or these Brown Butter Pumpkin Spice Chocolate Chip Cookies.
30 minutes
Beginner-friendly
Quick Look: Mini Maple pecan Scones with Maple Glaze
- ⏱️ Prep Time: 15 minutes
- 👩🍳 Cook Time: 14 minutes
- 🕖 Total Time: 29 minutes
- 🍁 Servings: 18 servings
- ⚡️ Calories: 133 calories per serving (based on nutrition panel)
- 🔥 Cooking Method: Bake in oven at 400F
- 🛒 Main Ingredients: Flour, Maple Sugar, Pecans
- ⭐️ Difficulty: Easy! A beginner-friendly intro into scones!
Why You’ll Love This Recipe
- Tastes like straight from a bakery – Buttery, flaky, and packed with warm maple flavor, it is hard to believe these can be made in your own kitchen and that they come together in under 30 minutes!
- Perfect mini size – every time I have a standard scone with a cup of coffee I think it’s the perfect size to split, but if I’m alone its just a little too much scone for me. A mini scone solves this problem and is truly the perfect size for an afternoon treat OR to give to kids.
- Mini has its advantages! – Mini scones bake faster (about 12-14 minutes vs 18-22 for full sized), they are easier to portion evenly, and they are perfect for serving at parties, brunches, or gifting since everyone can grab one without committing to a big scone. (Just keep a close eye on them since mini scones can go from golden to overbaked very quickly!)
- Freezer friendly – Make two batches – one for now and one to save time for later! The scone dough can be shaped and frozen unbaked for up to one month.
If you’re looking for another fall scone recipe, try these Chocolate Chip Pumpkin Scones.
Ingredients You’ll need
Here’s a quick look at the ingredients you need to make these mini maple pecan scones. For a full list of ingredients and amounts please head to the full recipe.
- All purpose flour – if you would like to make this recipe gluten free, you can substitute 1 for 1 gluten free flour
- Maple Sugar – Granulated maple sugar is pure maple syrup that has been cooked and crystallized into a dry sugar. It has a more concentrated, rich maple flavor than regular maple syrup and gives these scones a deeper maple taste throughout the entire dough rather than just in the glaze. It can be found at most specialty grocery stores, Trader Joe’s, and online. If you cannot find it, you can substitute light brown sugar for a similar result but the maple flavor will be milder.
- Cinnamon – adding cinnamon adds even more fall flavor to this recipe!
- Unsalted butter – must be very cold; cold butter is what creates those flaky, tender layers in a scone. The pieces of cold butter release steam as the scones bake and puff up the dough. If the butter is too warm it will incorporate into the dough and you will end up with dense, heavy scones instead of light and flaky ones. For best results, freeze the butter for 20 minutes before grating it directly into the flour.
- Whole Milk – helps the scone dough reach the right consistency
- Chopped Pecans – one of my favorite fall additions for baking!
- Pure maple syrup and powdered sugar – makes a delicious maple glaze with the right amount of sweetness
Looking for another yummy sweet treat with a glaze? Try this Lemon Blueberry Bread with Lemon Glaze.
How to make Mini Maple Pecan Scones with Maple Glaze
Step 1: Mix all purpose flour, maple sugar, baking powder, baking soda, cinnamon and kosher salt. Cut cold butter into cubes and pour into the bowl. Mix into the dry ingredients with a pastry cutter or the back of a fork until you are left with smaller crumbles of butter.
Step 2: Pour in the cold milk and mix in with a wooden spoon. Mix in the chopped pecans and then mix the dough together, just enough until it comes together.
Step 3: Cut dough into 9 smaller rectangles and then cut each of those on a diagonal so you are left with 18 triangles.
Bake and allow to cool.
Step 4: While the scones are cooling, prepare the glaze. When both the scones and the glaze are cooled. Dip the top of each scone into the glaze to coat it.
Mad’s Expert Tips for the Best Mini Maple pecan scones with maple glaze 🍁
- Keep the butter cold. This is the single most important rule for flaky scones. Work quickly and if your hands are warming up the dough, pop it in the fridge for 10 minutes before cutting.
- Do not overwork the dough. Mix just until the dough comes together and stop. Overworking develops gluten and makes the scones tough instead of tender and crumbly.
- Use a sharp cutter or knife. Press straight down when cutting the scones without twisting. Twisting seals the edges and stops the scones from rising properly.
- Glaze after cooling slightly. Let the scones cool for at least 10 minutes before adding the maple glaze. If they are too hot the glaze will melt right off. If you want a thicker glaze, wait until they are fully cool.
If you are looking for another recipe to try this fall, try these Pumpkin Blondies.
Recipe FAQs
Can I make these maple pecan scones ahead of time?
Yes! The scone dough can be shaped and frozen unbaked for up to 1 month. Bake straight from frozen and add 3-5 extra minutes to the bake time. Baked scones are best the day they are made but will keep in an airtight container at room temperature for up to 2 days.
Can I substitute regular sugar for maple sugar?
Yes! Light brown sugar is the best substitute. It will not give you the same concentrated maple flavor throughout the scone but it will still taste great with the maple glaze on top.
Can I use maple syrup in the dough instead of maple sugar?
Swapping the maple sugar directly for maple syrup is not recommended as it adds liquid to the dough and changes the texture of the scones. Stick with a dry sugar.
Can I make these into full-sized scones?
Yes! Pat the dough into a thicker round and cut into 8 larger wedges. Bake at 400F for 18-22 minutes until golden and cooked through.
Storage and freezing
These scones can be stored in an airtight container on the counter for up to 3 days. For additional shelf life, store them in the fridge in an airtight container for up to one week.
You can freeze these scones unbaked for up to one month.
Other Fall treat Recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Mini Maple Pecan Scones
Ingredients
Scone Ingredients
- 2 cups all purpose flour – scoop and level measured
- 2 tbsp granulated maple sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp kosher salt
- 1 stick unsalted butter – very cold
- ¾ cup whole milk
- ⅓ cup finely chopped pecans
Maple Glaze Ingredients
- 2 tbsp unsalted butter
- ¼ cup pure maple syrup
- ¾ cup sifted powdered sugar
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper
- In a large mixing bowl, combine all purpose flour, maple sugar, baking powder, baking soda, cinnamon and kosher salt. Keep butter in the fridge until you are at this point. Cut cold butter into cubes and pour into the bowl. Mix into the dry ingredients with a pastry cutter or the back of a fork until you are left with smaller crumbles of butter.
- Pour in the cold milk and mix in with a wooden spoon. Mix in the chopped pecans and then pour the dough onto a lightly floured surface. Mix together with your hands until it JUST comes together – we don’t want the dough to get warm.
- Roll or shape into a 7” x 9” rectangle that is about 1” thick. Cut into 9 smaller rectangles and then cut each of those on a diagonal so you are left with 18 triangles.
- Carefully place the triangles on the baking sheet with a bit of space between them. Place in the oven and bake at 400F for 14 minutes. Remove from the oven and allow the scones to cool completely.
- While the scones are cooling, prepare the glaze. Heat butter and maple syrup together in the microwave for about 45 seconds or until the butter is just melted. Whisk the butter and maple syrup together until smooth then pour into a shallow bowl.
- Whisk in the sifted powdered sugar until you are left with a smooth glaze. When both the scones and the glaze are cooled. Dip the top of each scone into the glaze to coat it and then place on a wire rack for the glaze to harden.
Recipe Notes
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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