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If you don’t know by now, I am all about anything semi-homemade. When I found Sticky Finger’s Bakeries Original Scone Mix, I knew it was heaven sent. Here’s a mix you literally just add water to and get a simple scone, perfect for any occasion. Add any ingredients you like and you’ll have a personal creation that makes you feel like a Master Baker. My Maple Pecan Scones have the warmth of cinnamon, the sweet of maple syrup, and the slightest crunch of pecan nutty goodness. Drizzle my maple frosting over them and you have the perfect accompaniment to your morning cuppa Joe.
Maple Pecan Scone Ingredients are simple: 1 bag of Sticky Finger’s Bakeries Original Scone Mix, ground cinnamon, maple syrup, chopped toasted pecans, and water.
You can choose to drop them by a spoon onto your baking sheet or cut into wedges. I was feeling fancy so we made wedges. You can see from the cuts that you can make 6 or 8 triangle shaped scones depending on the size or quantity preferred. Make sure to use parchment paper on your baking sheet to make clean up a breeze. I use biodegradable parchment sheets by If You Care that are convenient and earth friendly.
Flavor Options
I usually make a couple different varieties of scones for my family when I bake them. Besides Maple Pecan Scones, the other most requested is my Simple Semi-Homemade Lemon Scones. They are quite simply refreshing and comforting; perfect for brunch or any celebration. For a kid pleaser, simply toss chocolate chips in with the original scone recipe. You’ll have scones that can double as dessert!
Maple Pecan Scone
Ingredients
- 1 bag 1 lb Sticky Fingers Bakeries Original Scone Mix
- ½ Cup Toasted Pecans, Chopped Reserve a 8-10 whole pecans to add to top with frosting
- 2 Tbsp Maple Syrup 100% Pure syrup if you can
- ½ Tsp Ground Cinnamon
- ⅔ Cup Cold Water
Frosting: Optional
- ¾ Cup Confectioners Sugar
- 1 Tsp Maple Syrup
- 1½ Tsp Milk, Cream, or Dairy Substitute
- ⅛ Tsp Ground Cinnamon
Instructions
- Preheat oven to 375°.
- Toast the Pecans in a skillet for 2-3 min over low heat until you start to smell an essence of nuttiness. Remove 8-10 Whole Pecans and reserve for top of scones after frosted.
- Add the remaining pecans to a plastic storage bag and crush with a mallet or rolling pin. You want smaller sized chunks.
- Put the scone mix to a bowl and add all ingredients. Gently fold them until all incorporated.
- To create triangle shaped scones, add a little flour to your counter top or cutting board. Place the dough on the floured surface and gently press into a 8-9" circle, about ½ inch high. You could also drop scone mix directly to the baking sheet. This yields up to 10 scones. Reduce cooking time to 12-14 minutes if you choose this method. Proceed to "Frosting" if not creating triangles.
- Take a sharp knife and cut the circle in half.
- At this point decide how many scones you would like to serve. For 6 scones, cut 2 diagonal (pie shaped) cuts per half. For 8, cut each half of the dough in half and then cut each of those quarters in half again to create 8 scones.
- Use a spatula to move each scone to a parchment lined baking sheet.
- Arrange the scones so they will not bake up into each other.
- Bake scones approximately 15-17 minutes depending on your oven. When the edges are turning a golden brown, they should be ready.
Maple Frosting: Optional
- Whisk all ingredient in a small bowl. You may have to add small amounts of confectioners sugar or milk to get a slightly thicker consistency. You want it dense but pourable.
- After the scones have cooled 15-20 minutes, drizzle the frosting lightly over the scones. I find drizzling with a fork is easiest.
- Top with one whole toasted pecan to show guests nuts are an ingredient.
