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Maple Pecan Prune Scones Recipe

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★★★★★

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.

Ingredients

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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

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