Maple Pecan Scones Recipe

Flour: The base of the scone, providing structure and texture.

Maple syrup: Adds natural sweetness and a distinct maple flavor.

Pecans: Chopped and added for a delightful crunch and nutty taste.

Coconut oil: Used in solid form to create a flaky texture in the scones.

Baking powder: A leavening agent that helps the scones rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Almond milk: A dairy-free alternative that adds moisture and a subtle nutty flavor.

Vanilla extract: Adds a hint of sweetness and depth of flavor.

When cutting in the coconut oil to the dry ingredients, use a pastry cutter or two knives to ensure the mixture resembles coarse crumbs. This technique helps distribute the fat evenly, creating a flaky texture in the scones.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the scones healthier.

• maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency, making it a good vegan alternative.

• chopped pecans - Substitute with walnuts: Walnuts provide a similar texture and nutty flavor, and they are often easier to find.

• coconut oil, solid - Substitute with vegan butter: Vegan butter can mimic the texture and richness of coconut oil while being solid at room temperature.

• baking powder - Substitute with baking soda and cream of tartar: Mixing baking soda with cream of tartar can create a homemade baking powder substitute.

• salt - Substitute with sea salt: Sea salt can provide a more nuanced flavor and is often less processed than regular table salt.

• almond milk - Substitute with oat milk: Oat milk has a creamy texture and neutral flavor, making it a great alternative to almond milk.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor that can enhance the nuttiness of the scones.

• Allow the scones to cool completely before storing. This prevents condensation, which can make them soggy.

• Store the scones in an airtight container at room temperature for up to 2 days. Line the container with a paper towel to absorb any excess moisture.

• For longer storage, place the scones in a resealable plastic bag or airtight container and refrigerate for up to a week. Reheat in a preheated oven at 350°F (175°C) for about 5-7 minutes to refresh their texture.

• To freeze, wrap each scone individually in plastic wrap or aluminum foil. Place the wrapped scones in a resealable freezer bag or airtight container. They can be frozen for up to 3 months.

• When ready to enjoy, thaw the scones at room temperature for a few hours or overnight in the refrigerator. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to regain their fresh-baked taste.

• For added convenience, you can freeze the dough before baking. Shape the dough into wedges, place them on a baking sheet, and freeze until solid. Transfer the frozen dough wedges to a resealable freezer bag or airtight container. Bake from frozen, adding a few extra minutes to the baking time.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the scones on a baking sheet lined with parchment paper.
  3. Lightly cover the scones with aluminum foil to prevent them from drying out.
  4. Bake for about 10 minutes or until they are warmed through.
  5. Remove the foil for the last 2 minutes if you want a slightly crispier exterior.

• Microwave Method:

  1. Place a scone on a microwave-safe plate.
  2. Cover it with a damp paper towel to keep it moist.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the scone and add an additional 10 seconds if needed, but be careful not to overheat as it can become tough.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the scones directly on the toaster oven rack or on a small baking sheet.
  3. Heat for 5-7 minutes, checking halfway through to ensure they don’t over-brown.
  4. Remove and let cool slightly before enjoying.

• Stovetop Method:

  1. Preheat a non-stick skillet over low heat.
  2. Place the scones in the skillet and cover with a lid.
  3. Heat for about 2-3 minutes on each side, checking frequently to avoid burning.
  4. Remove from the skillet and let cool slightly before serving.

• Oven: Preheat to 400°F (200°C) to bake the scones until golden brown.

• Baking sheet: Line with parchment paper to prevent the scones from sticking.

• Parchment paper: Used to line the baking sheet for easy cleanup and to prevent sticking.

• Large mixing bowl: Used to whisk together the dry ingredients and combine the dough.

• Whisk: Used to mix the flour, baking powder, and salt together evenly.

• Pastry cutter: Used to cut in the solid coconut oil until the mixture resembles coarse crumbs.

• Measuring cups: Used to measure out the flour, maple syrup, coconut oil, and almond milk accurately.

• Measuring spoons: Used to measure the baking powder, salt, and vanilla extract.

• Small mixing bowl: Used to mix together the almond milk, maple syrup, and vanilla extract.

• Spatula: Used to stir the wet ingredients into the dry ingredients until just combined.

• Floured surface: Used to turn out the dough and shape it into a circle.

• Knife: Used to cut the dough into 8 wedges.

• Cooling rack: Used to allow the scones to cool slightly before serving.

Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the baking process.

Use a food processor: Quickly cut in the coconut oil by pulsing it with the dry ingredients in a food processor.

Chill the dough: Prepare the dough in advance and chill it in the fridge. This makes it easier to handle and shape.

Batch bake: Double the recipe and freeze extra scones for a quick treat later.