Print

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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/maple-pecan-prune-scones-recipe-2/