Pecan Scones with Molasses Glaze

Who doesn’t love scones! I call these my fall scones. Molasses, maple syrup and pecans make these so scrumptious! And so easy to make, stirring is all by hand, no mixer!

Makes 6 Scones:

  • 3/4 cups of chopped pecans
    2 cups of all purpose flour
    3/4 cup of brown sugar (packed)
    1 tsp of baking powder
    1/2 tsp of baking soda
    1/2 tsp of salt
    6 Tbs of chilled unsalted butter, cut into small cubes
    2/3 cup of buttermilk
    2 large egg yolks
    1/2 tsp of of vanilla
    2 tsp of pure maple syrup


  • 1/2 cup of brown sugar
    4 Tbs of butter
    2 Tbs of heavy cream
    2 tsp of molasses
    2/3 cup of powdered sugar


Preheat the oven to 400°
Toast the pecans in a dry skillet over medium heat, just until fragrant, about 5 minutes.Add the flour, brown sugar, baking powder, baking soda and salt in a large bowl and whisk together. Add in 6 Tbs of butter and rub with your fingers until the butter is pea sized.Then mix in the pecans.In another bowl, whisk together the buttermilk, egg yolks, vanilla and maple syrup. Add to the flour mixture.

Stir with a fork until the dough comes together in moist clumps. Turn out onto parchment or plastic wrap, shape into a ball, wrap it up and refrigerate for 20 -30 minutes. Place the dough on a baking sheet lined with parchment and press with floured hands into an 8 inch round, 1 inch thick and cut into 6 equal wedges.Move the wedges 1 inch apart. Bake about 16 – 17 minutes, test with a skewer, it should come out clean.
Make the glaze while the scones are baking. In a small saucepan over low heat, whisk together the brown sugar, butter, cream and molasses until smooth. Remove from the heat and stir in the powdered sugar, stir until very smooth. Remove the scones from the oven and drizzle on the glaze.Let the scones rest and set up before serving. Enjoy!

Note to cooks:
I tried something different and baked these scones in a round and then cut them after they were baked, I did score them first, worked just fine! This dough tends to be a little sticky, don’t worry, keep your hands well floured.





Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>