Pecan Birch Scones

Who says best friends don't grow on trees?

Pecans grow on trees and birch syrup certainly does. Put the two together and you have one delicious set of companions. This scone recipe makes lovely puffy, light scones using a standard scone baking method. The secret to a great light scone is not to overmix the dough. When the recipe says, mix until just combined, it means it! It's better to use a fork until the dough is not quite together and then hand-bomb the rest of the way.

Preparing these scones is quick and doesn't require fancy cutting or shaping if you don't have the time. Ours turned out lovely just cut into plain squares and they achieved a high stacked look during the baking process as a bonus. 

Don't forget to set aside time to take a break and enjoy the fruits of your labor. Check out these easy to make tea latte recipes to sip with your freshly baked scones: Birch Winter Fog Latte AND Birch Chai Latte

Pecan Birch Scones


NOTES: Scones are best when enjoyed on the same day, but can be stored in an airtight container for up to 3 days.

Toasted pecans are more tasty. Toast in a shallow baking dish in a 350 F oven for 5 minutes or until starting to brown.

Preheat: 400 F

Serves: 8

Prep Time: 20 min

Prep Notes:

Line a baking sheet with parchment paper.






For The Scones

2 1/4 cups all-purpose flour
1 1/2 tablespoons baking powder
1/4 cup brown sugar
1/4 teaspoon salt
3/4 cup heavy cream
1 large egg
2 teaspoons Amber Birch Syrup1 teaspoon vanilla
1 stick cold unsalted butter, cut into pieces


For The Maple Glaze

2 cups confectioners' sugar
1/4 cup heavy cream
2 TBSP Amber Birch Syrup
1 teaspoon vanilla extract
1/4 cup pecans, chopped
  1. Preheat oven to 400 degrees F. 
  1. In a medium bowl, whisk together flour, baking powder, sugar and salt.
  1. In another bowl, slightly whisk together heavy cream, egg, birch syrup and vanilla extract.
  1. Using a pastry cutter, mix butter into the flour mixture until coarse crumbs form. Add wet ingredients and using a wooden spoon, combine only until just incorporated. Be careful not to over mix. The dough might not come together into one big ball, but into separate lumps, which is just fine. Turn dough out onto your work surface and using your hands, press into a 7-inch circle. Using a pizza cutter, cut circle into 8 equal triangles (like a pizza). Place triangles onto the prepared baking sheet. Place in the oven and bake for 15-16 minutes or until edges are slightly brown. Remove from the oven transfer scones to wire racks to cool completely.
  1. Once scones have mostly cooled, combine confectioners' sugar, heavy cream, birch syrup and vanilla in a medium bowl. Whisk until smooth and no lumps remain. Spoon desired amount of glaze over the scones. Sprinkle with chopped pecans. Let sit for 5 minutes and then enjoy!


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