Maple Pecan Prune Scones Recipe

Introduction

These Maple Pecan Prune Scones are a delightful twist on a classic treat, combining rich pecans and sweet prunes with a touch of warm cinnamon. Finished with a smooth maple cinnamon glaze, they make a perfect breakfast or afternoon snack.

Ingredients

• 2 ½ cups all purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• ½ cup unsalted butter, cold & cut into ¼” cubes
• ½ cup California prunes, roughly chopped
• ½ cup pecans, roughly chopped
• 2 large eggs
• ½ cup buttermilk
• 2 tablespoons maple syrup

• For the Maple Cinnamon Glaze:
• 1 cup powdered sugar
• ½ teaspoon ground cinnamon
• 2 tablespoons maple syrup
• 1-2 teaspoons water

Instructions

1. Step 1: In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
2. Step 2: Add the cold butter cubes to the dry ingredients. Using a pastry blender or two knives, cut the butter into the mixture until pieces are pea-sized or slightly larger.
3. Step 3: Gently stir in the chopped prunes and pecans until just combined.
4. Step 4: In a separate bowl, whisk together the eggs, buttermilk, and maple syrup.
5. Step 5: Add two-thirds of the wet mixture to the dry ingredients and gently mix with a fork until the dough begins to come together. Then add the remaining wet mixture and mix until a rough, slightly scrappy dough forms with visible chunks of butter and flour. Avoid over-mixing.
6. Step 6: Turn the dough onto a lightly floured surface. Pat it gently 2 to 3 times to bring it together without kneading. The dough should be rough and textured.
7. Step 7: Form the dough into one 7”-8” disk for large scones or two 3”-4” disks for smaller scones, about 1 ½” to 2” thick. Place the disk(s) on a lined baking sheet and chill in the freezer for 20-30 minutes.
8. Step 8: Using a sharp knife, cut the large disk into 8 wedges or the smaller disks into 6 wedges each. Return the wedges to the freezer while preheating the oven to 375°F.
9. Step 9: Arrange the scones on baking sheets lined with parchment paper or Silpat mats, spacing them 1” to 1.5” apart. Bake on the middle rack for 20-22 minutes (large scones) or 14-16 minutes (small scones), until golden brown.
10. Step 10: Let the scones cool on the baking sheet or a wire rack while you prepare the glaze.
11. Step 11: For the glaze, sift powdered sugar and cinnamon into a bowl. Add maple syrup and whisk together. If the glaze is too thick, add water 1 teaspoon at a time until it flows smoothly off the whisk.
12. Step 12: Drizzle the glaze over the cooled scones and allow it to set for 15-20 minutes before serving.

Tips & Variations

• Use cold butter and handle the dough lightly to ensure tender, flaky scones.
• Swap prunes for dried cherries or raisins for a different flavor.
• For extra crunch, toast the pecans lightly before adding them.
• Serve warm with additional maple syrup or butter if desired.

Storage

Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the unglazed scones wrapped tightly for up to 3 months. Reheat thawed scones in a 350°F oven for about 10 minutes. Add glaze after reheating for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

You can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity, which helps tenderize the scones.

How do I keep the scones from becoming dry?

Do not over-mix the dough and avoid over-baking. Keeping butter cold and handling the dough gently ensures moist, flaky scones.

Maple Pecan Prune Scones Recipe

Print Recipe

★★★★★

4.5 from 80 reviews

Delight in these tender and buttery Maple Pecan Prune Scones, perfectly spiced with cinnamon and enriched with chopped California prunes and pecans. Finished with a sweet maple cinnamon glaze, these scones offer a comforting breakfast or snack option with a rich depth of flavor and a delightful crumbly texture.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 8 large scones or 12 smaller scones 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pecan Prune Scones

• 2 ½ cups all purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• ½ cup unsalted butter, cold & cut into ¼” cubes
• ½ cup California prunes, roughly chopped
• ½ cup pecans, roughly chopped
• 2 large eggs
• ½ cup buttermilk
• 2 tablespoon maple syrup

Maple Cinnamon Glaze

• 1 cup powdered sugar
• ½ teaspoon ground cinnamon
• 2 tablespoons maple syrup
• 1–2 teaspoons water

Instructions

1. Mix Dry Ingredients: Whisk together the flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl to ensure an even distribution of leavening and spices.
2. Cut in Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or two knives, cut the butter into the mixture until the pieces are pea-sized, creating pockets that will give the scones a flaky texture.
3. Add Prunes and Pecans: Gently stir the roughly chopped prunes and pecans into the flour and butter mixture, taking care not to overwork the dough.
4. Combine Wet Ingredients: In a separate bowl, whisk together eggs, buttermilk, and maple syrup until smooth. Add about two-thirds of this wet mixture to the dry ingredients and mix gently with a fork until the dough just starts to come together. Then add the remaining wet ingredients and gently mix until the dough is rough and patchy with visible chunks of butter and flour.
5. Form Dough: Turn the dough onto a lightly floured surface. Gather and gently pat it 2-3 times to bring it together, avoiding kneading to keep the texture tender and crumbly.
6. Shape and Chill: Form the dough into either one large 7-8 inch disk or two smaller 3-4 inch disks about 1 ½ to 2 inches thick. Place on a lined baking sheet and chill in the freezer for 20-30 minutes to firm up.
7. Slice Scones: Using a sharp knife, cut the large disk into 8 wedges or the smaller disks into 6 wedges each. Return the wedges to the freezer while the oven preheats to 375°F (190°C).
8. Bake: Place the scones spaced 1 to 1.5 inches apart on baking sheets lined with Silpat mats or parchment paper. Bake in the center of the oven for 20-22 minutes for large scones or 14-16 minutes for smaller ones, until golden brown and a toothpick inserted comes out clean.
9. Cool: Allow the scones to cool on the baking sheet or wire rack before glazing.
10. Make the Maple Cinnamon Glaze: While the scones bake or cool, sift powdered sugar and cinnamon into a bowl. Add maple syrup and whisk until combined. If too thick, add water one teaspoon at a time until the glaze flows in a smooth ribbon.
11. Glaze and Set: Drizzle the glaze over the cooled scones and let set for 15-20 minutes before serving for a sweet, glossy finish.

Notes

• Do not over-mix the dough; visible chunks ensure a tender crumb.
• Chilling the dough and scones before baking helps maintain shape and creates flakier texture.
• Use cold butter straight from the fridge for best results.
• The glaze can be adjusted in thickness by adding water slowly; it should be pourable but not runny.
• Store leftover scones in an airtight container and reheat gently before serving.

Keywords: Maple pecan scones, prune scones, cinnamon scones, glazed scones, breakfast scones