These buttery scones are simple to make (they come together in a flash) and loaded with flavor. The tender, fluffy crumb is studded with pecans and dates, which offer a lovely caramel like sweetness that’s amplified by the maple syrup glaze. For this recipe, we used Schermer Pecans freshly-harvested pecans to enhance the rich nutty flavor these scones need.
Founded in 1946, Schermer Pecans is one of only a few family-owned businesses that still harvest, shell, and distribute their own pecans. Some of the orchards have been in the family for more than five generations, and that care and continuity comes through in the flavor of their fresh and natural pecans. From their trees to your table, you can expect the very best pecans for all of your baking endeavors.
Now more than ever is the perfect time to purchase their pecans. Schermer is in the midst of harvest, and this has been one of the best years yet in terms of quality and quantity. Buying pecans at the peak of harvest promises the finest-tasting pecans. And there’s no need to rush to bake. Store these pecans in the freezer, and you can enjoy them throughout the year. In addition to that, Bake from Scratch readers get an exclusive deal:
- 20% off on all fresh and natural pecans. Simply use the code BAKEFEED at checkout!
You can purchase Schermer pecans online at their website in a variety of sizes, whether in bulk or by the case. Their Baker’s Box offers the perfect supply of pecans for the artisan home baker, including 3 (12-ounce) bags of medium pecan pieces and 3 (12-ounce) bags of fancy pecan halves.
- 3 cups (375 grams) all-purpose flour
- ¼ cup (55 grams) firmly packed light brown sugar
- 1 tablespoon plus 1 teaspoon (20 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- 1 teaspoon (2 grams) ground cinnamon
- ½ cup (113 grams) cold unsalted butter, cubed
- ½ cup (87.5 grams) chopped dates
- ½ cup (57 grams) chopped Schermer pecans
- ¾ cup (180 grams) cold heavy whipping cream
- 2 teaspoons (8 grams) vanilla extract
- 1 large egg (50 grams)
- 1 tablespoon (15 grams) water
- Maple Glaze (recipe follows)
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, brown sugar, baking powder, salt, and cinnamon. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Stir in dates and pecans. Add cold cream and vanilla, stirring with a fork just until dry ingredients are moistened.
- Turn out dough onto a lightly floured surface, and gently knead until it comes together. Press dough into a 7-inch circle, 1 inch thick. Using a sharp knife or bench scraper, cut dough into 8 wedges. Place on prepared pan.
- In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush dough with egg wash.
- Bake until golden brown, 24 to 28 minutes. Let cool on pan for 5 minutes. Dip top of scones in Maple Glaze. Let set. Serve warm.
- 1 cup (120 grams) confectioners’ sugar
- ¼ cup (85 grams) maple syrup
- 1½ teaspoons (7.5 grams) whole milk
- In a small bowl, whisk together all ingredients until smooth. Use immediately.