Thick, hearty, flaky whole wheat scones studded with toasted pecans and finished with a simple two-ingredient maple icing and an extra sprinkle of pecans. Use your favorite vegan butter for an easy vegan version.
A rainy morning left me craving scones—something warm, slightly sweet, and nutty to enjoy with a spiced latte while my dog slept at my feet. I expected to find a maple-pecan scone recipe already on the site, but when I didn’t, I dug through my archive and pulled together an incomplete version. Several test batches later, this is the recipe that stuck: flaky whole wheat scones with toasted pecans and a small, caramel-like maple butter icing.
The first attempts taught me a few valuable lessons: keep the butter cold for the right texture, toast the pecans separately so they stay crunchy and flavorful, and don’t overwork the dough. The final scones are made with white whole wheat flour, a touch of cinnamon and cardamom for warmth, and full-fat canned coconut milk to keep them tender and moist. The glaze is remarkably simple—maple syrup and butter cooked briefly, cooled until thick, then drizzled over the warm scones for a glossy, rich finish.
If you’re unsure about making scones, here are the key tips to get them right:
Here’s what you need to know to make the absolute best scones:
Use Cold Butter. Cold butter creates flaky layers. Whether you use vegan or dairy butter, keep it straight from the refrigerator and cut it into small pieces just before mixing.
Don’t Overmix. Mix until the dough just comes together. Overworking develops gluten and makes scones tough instead of tender and flaky. A few dry streaks are fine—pressing the dough into a disc helps bring it together without extra mixing.
Toast the Pecans. Toasting intensifies flavor and crunch. Spread raw pecans on a baking sheet and toast at 350°F (175°C) for 7–9 minutes, or until golden. Cool them completely—briefly freezing them works well—so they don’t soften the butter in the dough.
Making scones is straightforward: similar to a muffin or pancake batter, they come together quickly and bake in about 20 minutes. These whole wheat maple pecan scones are tender, slightly nutty, and excellent with coffee or tea. Use vegan butter for a dairy-free version and expect to fall in love.
If you make them, I’d love to hear how they turned out—leave a comment or share a photo on Instagram so I can see your batch.
Whole Wheat Maple Pecan Scones with Maple Icing
Time: 30 minutes
Yields: 6–8 scones
Ingredients:
- 1/2 cup toasted pecan halves
- 2 cups white whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon sea salt
- 6 tablespoons cold salted butter
- 1/2 cup full-fat canned coconut milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Icing
- 3 tablespoons maple syrup
- 3 tablespoons salted butter
Instructions:
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Roughly chop the toasted pecans and set aside.
- Whisk together the flour, baking powder, cinnamon, cardamom, and salt in a large bowl.
- Cut the cold butter into 6–8 pieces and work it into the flour with a pastry cutter, two knives, or a fork until the pieces are about the size of chickpeas.
- Add the coconut milk, maple syrup, vanilla, and pecans. Stir with a large spoon until just combined; a few floury bits are okay.
- Turn the dough onto a lightly floured surface or cutting board. Press it into an 8-inch disc about 3/4 inch thick. Use a sharp knife to cut into 6 or 8 wedges and carefully transfer them to the prepared pan.
- Bake 18–22 minutes, until the edges are golden.
- While the scones bake, make the icing. Combine the maple syrup and butter in a small saucepan over medium-high heat. Stir constantly; once the butter melts and the mixture is combined, remove from heat and let cool. The glaze will thicken as it cools.
- Let scones cool on the pan until just warm, then drizzle with the maple icing. Serve immediately.
Notes: You can substitute einkorn, spelt, whole wheat pastry, or all-purpose flour for white whole wheat. I haven’t tested grain-free or non-wheat flours extensively, though a 1:1 gluten-free baking blend may work. Scones are best the day they’re made but will keep up to 4 days at room temperature. If storing or making ahead, keep the icing separate and add it just before serving to avoid sogginess.
Make it vegan: use a quality vegan butter (I tested Miyoko’s with excellent results).