Maple Pecan Prune Scones Recipe

Introduction

These Maple Pecan Prune Scones are a delightful twist on a classic favorite. With tender crumb, bursts of sweet prunes, crunchy pecans, and a rich maple cinnamon glaze, they’re perfect for breakfast or an afternoon treat. Easy to make and irresistibly 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

• 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 flour mixture until the pieces are pea-sized.
3. Step 3: Gently stir in the chopped prunes and pecans until just combined.
4. Step 4: In a separate bowl, whisk together eggs, buttermilk, and maple syrup. Add two-thirds of this wet mixture to the dry ingredients and gently mix with a fork until the dough begins to come together.
5. Step 5: Add the remaining buttermilk mixture and mix gently. The dough should look rough with visible chunks of butter and flour—do not overmix.
6. Step 6: Turn the dough out onto a lightly floured surface. Gather and pat it together 2 to 3 times to form a cohesive dough. Avoid kneading for a tender texture.
7. Step 7: Shape the dough into one 7–8 inch disk for large scones or two 3–4 inch disks for smaller ones, about 1½–2 inches thick. Place the disks 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 pie-shaped wedges or each smaller disk into 6 wedges. Return the wedges to the freezer while preheating the oven to 375°F.
9. Step 9: Place the scones on a baking sheet lined with parchment or a Silpat mat, spacing them about 1–1.5 inches apart. Bake in the center of the oven for 20–22 minutes for large scones or 14–16 minutes for small, until golden brown.
10. Step 10: Allow the scones to cool on the baking sheet or wire rack.
11. Step 11: For the glaze, sift together powdered sugar and cinnamon in a bowl. Add maple syrup and whisk until smooth. If too thick, add water one teaspoon at a time until the glaze flows in a slow, steady ribbon.
12. Step 12: Drizzle the glaze over cooled scones and let it set for 15–20 minutes before serving.

Tips & Variations

• Use cold butter straight from the fridge for the best flaky texture.
• Swap California prunes for dried cherries or raisins for a different flavor.
• For a nut-free version, omit pecans and add extra prunes or chopped dried apricots.
• Serve warm with extra maple syrup or butter for added indulgence.

Storage

Store scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze unglazed scones wrapped tightly for up to 2 months. Reheat in a warm oven before glazing for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these scones dairy-free?

Yes, substitute butter with a dairy-free alternative and use a plant-based milk with a splash of lemon juice or vinegar to mimic buttermilk.

How do I know when the scones are fully baked?

They should be golden brown on top and feel firm to the touch. A toothpick inserted into the center should come out clean or with just a few moist crumbs.

Maple Pecan Prune Scones Recipe

Print Recipe

★★★★★

4.9 from 85 reviews

Delightfully tender and flavorful Maple Pecan Prune Scones that combine the natural sweetness of California prunes and the crunch of pecans, all enhanced with a touch of warm cinnamon and a luscious maple cinnamon glaze. Perfect for breakfast or an afternoon treat, these scones are buttery, moist, and irresistibly good.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 8 large scones or 12 smaller scones 1x
• Category: Breakfast, Snack, Dessert
• 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: In a large mixing bowl, whisk together the all purpose flour, granulated sugar, baking powder, ground cinnamon, and fine sea salt until well combined.
2. Cut in butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender or the two-knife method, cut the butter into the flour mixture until the butter pieces are about the size of peas or large pearls.
3. Add prunes and pecans: Gently stir in the roughly chopped California prunes and pecans until they are evenly distributed throughout the mixture.
4. Prepare wet ingredients: In a separate bowl, whisk together the eggs, buttermilk, and maple syrup.
5. Combine wet and dry: Add two-thirds of the wet mixture to the dry ingredients and gently mix with a fork until the dough just comes together. Then add the remaining wet mixture and continue mixing gently. The dough should be rough and scrappy with visible chunks of butter and flour; do not over-mix.
6. Form the dough: Turn the dough onto a lightly floured surface. Gather and pat it gently 2 to 3 times to bring it together, avoiding kneading to maintain texture.
7. Shape and chill: Form the dough into a single 7-8 inch diameter disk (about 1½ to 2 inches thick) for large scones, or two smaller disks about 3-4 inches in diameter. Place the disks on a lined baking sheet and chill in the freezer for 20 to 30 minutes.
8. Slice scones: Using a sharp knife, cut the large disk into 8 pie-shaped wedges, or the smaller disks into 6 wedges each. Return the wedges to the freezer to chill while you preheat the oven.
9. Preheat oven: Heat the oven to 375°F (190°C).
10. Bake scones: Arrange the scones on baking sheets lined with Silpat mats or parchment paper, spacing them 1 to 1.5 inches apart. Bake in the middle of the oven for 20-22 minutes for large scones or 14-16 minutes for smaller scones, until a rich golden brown color develops.
11. Cool scones: Remove the scones from oven and let them cool on the baking sheet or a wire rack.
12. Make maple cinnamon glaze: While the scones bake or cool, sift powdered sugar and ground cinnamon into a bowl. Add maple syrup and whisk together. If too stiff, add water 1 teaspoon at a time until the glaze pours smoothly in a slow, steady ribbon.
13. Glaze scones: Once completely cooled, drizzle the maple cinnamon glaze over the scones. Allow the glaze to set for 15-20 minutes before serving.

Notes

• Do not over-mix the dough; keeping chunks of butter helps create flaky, tender scones.
• Chilling the dough and scones before baking helps maintain their shape and improves texture.
• If you prefer, you can substitute half-and-half or milk for buttermilk though flavor and tenderness may be slightly affected.
• Use a sharp knife to cut the scones cleanly without crushing the dough.
• Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: maple pecan scones, prune scones, cinnamon scones, breakfast scones, bake scones, maple glaze, pecan prune pastry