Maple Pecan Prune Scones Recipe

Introduction

These Maple Pecan Prune Scones offer a delightful combination of sweet prunes, crunchy pecans, and warm cinnamon, all enhanced by a rich maple glaze. Perfect for breakfast or an afternoon treat, they’re tender yet textured and incredibly flavorful.

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. Use a pastry blender or two knives to cut the butter into the flour until pieces are pea-sized.
3. Step 3: Gently stir in the chopped prunes and pecans until evenly distributed.
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 just begins to come together. Then add the remaining wet mixture and combine gently; the dough should remain slightly rough with visible chunks of butter and flour.
6. Step 6: Turn the dough onto a lightly floured surface. Pat it together 2 to 3 times without kneading to maintain texture.
7. Step 7: Shape the dough into one 7”-8” disk for large scones or two 3”-4” disks for smaller scones, about 1 ½” – 2” thick. Place 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 your oven.
9. Step 9: Preheat the oven to 375°F (190°C). Arrange scones on a baking sheet lined with parchment or a Silpat mat, spacing them 1” to 1.5” apart.
10. Step 10: Bake for 20-22 minutes for large scones or 14-16 minutes for smaller ones until golden brown. Let cool on the baking sheet or a wire rack.
11. Step 11: While baking or cooling, prepare the glaze by sifting together powdered sugar and cinnamon. Whisk in maple syrup and add water, one teaspoon at a time, until the glaze flows off the whisk in a smooth ribbon.
12. Step 12: Drizzle the glaze over cooled scones and allow it to set for 15-20 minutes before serving.

Tips & Variations

• For a nut-free version, simply omit the pecans and increase the prunes slightly or add chopped dried apricots.
• Use cold butter straight from the fridge to achieve the best flaky texture.
• Try adding a pinch of nutmeg or ground ginger to complement the cinnamon.
• If you don’t have buttermilk, substitute with ½ cup milk plus 1 tablespoon lemon juice or vinegar, let sit for 5 minutes before using.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked scones in a sealed bag for up to 1 month. Reheat in a low oven or toaster oven until warmed through, then drizzle fresh glaze if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and freeze it shaped into wedges. Bake directly from frozen, adding a few extra minutes to the baking time.

What can I substitute for California prunes?

Dried figs or dates work well as alternatives, offering similar sweetness and texture.

Maple Pecan Prune Scones Recipe

Print Recipe

★★★★★

4.6 from 122 reviews

Delight in these tender, flaky Maple Pecan Prune Scones featuring a perfect balance of sweet prunes and crunchy pecans, enriched with warm cinnamon and maple syrup. Finished with a luscious maple cinnamon glaze, these scones are an ideal baked treat for breakfast or afternoon tea.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 large scones or 12 smaller scones 1x
• Category: Breakfast, Brunch, 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 tablespoons 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: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and fine sea salt until fully combined.
2. Cut in Butter: Add cold cubed unsalted butter to the dry mixture. Using a pastry blender or two knives, cut the butter into the dry ingredients until the mixture resembles peas or large pearls in size.
3. Add Prunes and Pecans: Gently fold in the roughly chopped California prunes and pecans until just evenly distributed in the flour-butter mixture.
4. Combine Wet Ingredients: In a separate bowl, whisk together eggs, buttermilk, and maple syrup until smooth. Add about two-thirds of this mixture to the dry ingredients, gently mixing with a fork just until the dough begins to come together.
5. Finish Mixing Dough: Stir in the remaining wet mixture, keeping the dough rough and scrappy with visible chunks of butter and flour. Avoid over-mixing to ensure flaky texture.
6. Shape Dough: Turn the dough onto a lightly floured surface and gently gather and pat it 2-3 times until it mostly holds together without kneading.
7. Form Disks: Gently shape the dough into one large 7”-8” disk or two smaller 3”-4” disks about 1 ½ to 2 inches thick. Place the disks on a lined baking sheet and chill in the freezer for 20-30 minutes.
8. Slice Scones: Use a sharp knife to cut the large disk into 8 pie-shaped wedges or smaller disks into 6 wedges each. Return the wedges to the freezer while the oven preheats.
9. Bake Scones: Preheat the oven to 375°F (190°C). Arrange the scones on baking sheets lined with Silpat mats or parchment paper spaced 1 to 1.5 inches apart. Bake large scones for 20-22 minutes or smaller ones for 14-16 minutes until they turn a rich golden brown.
10. Cool Scones: Remove from the oven and allow the scones to cool on the baking sheet or a wire rack.
11. Prepare Maple Cinnamon Glaze: Sift powdered sugar and ground cinnamon into a bowl, then whisk in maple syrup. Add water 1 teaspoon at a time if the glaze is too stiff, until it forms a slow, smooth ribbon when drizzled.
12. Glaze the Scones: Once the scones have cooled completely, drizzle the glaze over them. Let the glaze set for 15-20 minutes before serving for a perfect finish.

Notes

• Do not over-mix the dough; visible chunks of butter and flour create flaky texture.
• Chilling the dough and cutting out wedges while cold helps maintain shape and promotes flakiness.
• Use parchment paper or Silpat mats to prevent scones from sticking and ensure even baking.
• If glaze is too thick, incrementally add water to reach desired drizzling consistency.
• Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: maple scones, pecan scones, prune scones, cinnamon scones, breakfast scones, maple glaze, homemade scones, baking scones