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I’ve added a fall/autumn twist to traditional British scones. These naturally sweetened scones use maple syrup in place of sugar with scattered pecans to round it out with a nutty/buttery flavour and texture.

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Simply:

Rub flour and butter with fingers until crumbly
Slowly mix in milk and maple syrup
Add pecans into dough
Flatten and cut dough using round cutter
Bake at 200c/390f for 15mins

You’ll need

INGREDIENTS

200 grams self raising flour
60 grams chilled unsalted butter
100 ml milk
80 ml maple syrup
100 grams pecans

EQUIPMENT

Mixing bowl
Butter knife
Baking paper
Baking tray
Cookie cutter
Kitchen scales

Q’s and tips

Using maple syrup in place of sugar.
Traditional scone recipes use caster sugar to sweeten the deal, this recipe uses the natural sweetness of the maple syrup, which gives the scones a subtly sweet and slightly caramelised taste.

Try to avoid overmixing the dough.
Overmixing can change the texture of your scones, making them tougher and cakier. I avoid this by only mixing the dough until a loose dough forms and moving on to the next step of the recipe, the dough will stick together once you start kneading- trust me!

What to serve with?

Scones pair well with clotted cream/whipped cream and jam. Since the flavour combo is a bit different from your usual plain scone, I have a few more suggestions.

Try:

Fresh sliced fruit; apples, pears, berries
Cream cheese
Smashed banana

Step by step video

How to store scones?

You can store your scones on your kitchen counter. If scones are covered in plastic wrap or stored in a container, they can be kept for up to two days.

Like most baked goods, scones are best eaten the day of baking, although they shouldn’t turn stale for a couple of days if stored correctly.

To mimic the freshly baked goodness that you had previously, use the microwave or oven to warm up the scones- 10 seconds in the microwave or 5 minutes in the oven should do the trick.

Can you freeze scones?

Yes, freshly baked scones can be stored for up to 3 months in the freezer. Let scones cool and place in an air-tight container before placing them in the freezer.

You can also freeze scone dough!

To make the baking process more simple for your future self, roll and shape your dough before storing it in the freezer. When it comes time to use the frozen dough, simply transfer the frozen dough to a baking tray and bake – no need to thaw it out first!

Scone dough can be kept for up to 3 months if stored in an airtight container.

The rundown

Add flour and butter into a large bowl, use your fingers to rub flour and butter together until mixture is crumbly
Add half of the milk and slowly stir through the mixture a few times

Combine remaining milk and maple syrup into mixture until a loose dough forms
Knead pecans into dough

Gently flatten dough into a 1 inch thick rectangle and cut out scones using a round cutter
Place scones onto a lined baking tray and bake at 200c/390f for 15 minutes or until golden brown

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