Maple Pecan Chocolate Chip Scones

I’m just going to say it…I’m pretty sure these are the best scones ever. They have a golden crunchy top with a soft center. Each bite is filled with a nice amount of chocolate chips and pecans. They could pass as the perfect on-the-go breakfast or a treat after dinner. These are not overly sweet and would taste amazing dipped in coffee or a chai tea latte. I’m just drooling thinking about it.

The biggest tip when making these is to make sure your butter is cold and to not over work the dough! Make sure you do not skip the step on kneading the dough, that’s what will give your scone more flaky layers. You can also cut these into squares or make them into circles using a biscuit cutter. The maple glaze is a perfect addition but if you don’t want the sweetness you can do without.

If you make this recipe please share and tag me on Instagram. I would love to see! @bakethedgeoff


  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 tablespoons brown sugar
  • 1 1/2 sticks cold butter, 1/2 inch diced
  • 2/3 cup buttermilk
  • 1 egg
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 cup semi-sweet or dark chocolate chips
  • 3/4 cup chopped pecans

Maple Glaze:

  • 1/2 stick butter
  • 2 tablespoons maple syrup
  • 1/2 teaspoon maple extract, can sub for vanilla extract
  • 1 cup confectioners sugar

Egg Wash:

  • 1 egg
  • 2 tablespoons buttermilk
  • coarse sugar


  1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. In a large bowl combine all dry ingredients: flour, baking powder, salt, spices and brown sugar. Add in your cubes of cold butter and use your hands to massage butter into the flour mixture until most of the butter chunks are the size of small peas.
  3. In a small bowl whisk together buttermilk, egg, vanilla and maple syrup. Drizzle over dry ingredients and use a spatula to fold wet ingredients into dry. Fold until just combined, do not over mix.
  4. Add in chopped pecans and chocolate chips and fold into mixture until combined. Carefully dump dough onto a lightly floured work surface and gently knead the dough to create layers. *to knead dough fold one side of dough to the other and lightly push with the palm of your hand, turn dough to the other side and repeat 5-8 times.*
  5. Pat into a 1-inch thick circle. Using a sharp knife cut the dough into 8 pizza slices. Place scones on prepared baking sheet and brush with egg wash mixture. Sprinkle with sugar. Bake in oven for 18-20 minutes or until tops are golden brown and when you lightly push the center it springs back.
  6. Make the glaze. Wait until scones are completely cool before starting this, approximately 30 minutes. Once you make the glaze you will want to use it immediately before it hardens. Melt butter in saucepan over stove. Add maple syrup and maple extract. Take off the heat and slowly add in your powder sugar. Stir until smooth. Drizzle over scones.

“Time is non-refundable. Use it with intention. “

2 thoughts on “Maple Pecan Chocolate Chip Scones

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