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Maple Pecan Cinnamon Scones
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Chef Eddy Recipe
Maple Pecan Cinnamon Scones
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Scones may have their roots in Europe but this variation showcases its very American interpretation. Serve these still warm and for that extra touch drizzle a generous amount of maple syrup right on top. 

Prep time
Bake/Cook time
0:15 to 0:20
10 Scones
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Maple Pecan Cinnamon Scones
Light Brown Sugar
Prep time :
Bake/Cook time :
0:15 to 0:20
Yield :
10 Scones


  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup maple syrup + more for drizzling
  • 3 cups all-purpose flour*
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/4 cup Imperial Sugar Light Brown Sugar
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 cup unsalted butter, very cold
  • 1 cup pecan halves or pieces

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 400°F
  2. In a bowl whisk egg, vanilla extract, dairy product and maple syrup. Set aside.
  3. In a large bowl sift together flour, baking powder, baking soda, brown sugar, salt and cinnamon.  
  4. Cut cold butter directly into the flour mixture using a box or multi grater. Use the largest grating suface.
  5. Pour egg mixture and pecans on top of flour mixture and mix lightly by hand. Do not over mix. Shreds of butter are desired in the mixture to create light and delicious scones.
  6. Press dough into a 10-inch diameter round. Cut in 10 equal pieces. Sprinkle with granulated sugar and place on a parchment lined cookie sheet.
  7. Place in oven until golden, about 15-20 minutes or until edges are browned. 


Shreds of butter are desired in the mixture to create light and delicious scones.

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