Learn how to make these easy Maple Pecan Scones, with buttery, pecan-studded middles and a cozy maple glaze on top. A must-make breakfast or dessert for fall!
Breakfast and brunch only get better when vegan scones are on the table. Check out my Vegan Blueberry Scones or my Peach Scones if you want to try even more recipes.
There’s nothing better than freshly baked Maple Pecan Scones on chilly fall mornings. They’re buttery and tender in the middle with golden, crispy edges and chopped pecans throughout. To finish, I decorated them with a drizzle of maple icing and extra pecans for crunch. A perfect fall treat!
Even if you’ve never made vegan scones before, you’ll be surprised at just how easy it is. A handful of baking staples, cold vegan butter, and pecans are mixed together in one bowl before the dough is shaped into triangles and baked. If you’re hooked after the first try, I recommend making my Vegan Pumpkin Scones next.
Why you’ll love these vegan maple pecan scones
- Cozy, sweet, and buttery – These scones are packed with crunchy pecans and cold vegan butter for a tender, flaky crumb that isn’t dry or dense.
- Irresistible maple glaze – It’s sweet, comforting, and tastes like fall! I always give the scones an extra generous drizzle.
- Easy 1-bowl treat – All of the ingredients come together in one bowl. Just mix, shape, and bake!
How to make maple pecan scones
Find the complete printable recipe with measurements below in the recipe card.
Whisk the dry ingredients together in a large bowl. Add the cold butter cubes and use a pastry cutter to work it into the dry mixture until it resembles coarse crumbs.
The vegan butter HAS to be cold
I like to cube my vegan butter, then keep it in the freezer until I need it. Cold butter melts slowly in the oven, creating little pockets of moist, buttery goodness inside the scones.
Gently stir in the milk and vanilla until just combined. Fold in the pecans.
Knead the scone dough on a lightly floured surface until it comes together. Use floured hands to gently flatten and shape the dough into a circle.
Cut the dough into 8 scones.
Transfer the dough pieces onto a prepared baking sheet and bake until the scones are golden brown on top.
Meanwhile, make the maple glaze by whisking the melted vegan butter with the maple syrup, powdered sugar, and vanilla extract.
Once the scones are somewhat cool, drizzle the maple glaze over top. Sprinkle the remaining pecans over top and set the scones aside while the glaze hardens.
Serve and enjoy!
Frequently asked questions
I always have great results with Earth Balance butter! My homemade Vegan Butter is also great to bake with. I often use Country Crock as well.
Sure! Make sure the coconut oil is cold and solid, just like with the butter.
I haven’t tried it, but replacing the all-purpose flour with a quality 1:1 gluten-free flour blend should work well.
Yes, you could shape and cut the scone dough the night before baking. Keep the pieces covered in the fridge overnight, then bake them straight from the fridge the next morning. Just give them an extra 3 to 5 minutes in the oven.
For the best texture, I recommend eating the scones within a few hours of being baked. If you want to store the leftovers, freeze the scones (without the glaze on top) in a freezer-safe container for up to 3 months.
Maple Pecan Scones
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup packed brown sugar
- 1/2 cup vegan butter cold and cut into cubes
- 1/2 cup unsweetened soy milk plus more if needed
- 1 teaspoon pure vanilla extract
- 1 cup chopped pecans divided
Maple Glaze
- 2 tablespoons vegan butter melted
- 1/3 cup pure maple syrup
- 1 1/4 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
- In a large bowl, stir together the flour, baking powder, salt, and sugar.
- Add the cold and cubed vegan butter. Use a pastry cutter to work the butter into the dry ingredients until it resembles coarse crumbs.
- Pour in the milk and vanilla extract, and stir until just combined. If the dough seems really dry and crumbly, add just a little bit more milk (up to 1/4 cup more). Fold in 3/4 cup chopped pecans.
- On a lightly floured surface, knead the dough a few times until it comes together. Flatten the dough a bit with your floured hands, into a circle about 1-inch thick.
- Using a large knife or pizza cutter, cut it like you would a pizza, into 8 pieces.
- Place the scones onto the prepared baking sheet and bake for 20-24 minutes, until lightly golden brown on top.
- Make the Maple Glaze: Melt the vegan butter in a microwave, then add it to a bowl with the maple syrup, powdered sugar, and vanilla extract. Whisk well to combine. If it's too thick, add just a little bit of maple syrup or soy milk to thin. If it's too thin, add a bit more powdered sugar to thicken.
- Let the scones cool for 15 minutes, then drizzle generously with the maple glaze. Top with the rest of the chopped pecans and let set before serving. Enjoy!
What can I serve this with for breakfast?
Perhaps Tofu Scramble, Potato Leek Frittata, Vegan Breakfast Casserole.
Everything I was hoping for and more! These disappeared within a morning, with rave reviews from vegans and non-vegans alike. I’m about to make a second batch at everyone’s request.
Note: the only changes I made were oat milk instead of soy (it’s what we have around) and toasting the pecans (I’ve watched too many baking shows where contestants are roasted [pun intended] for not toasting their nuts, and I like the depth of flavor).
So Yummy! As are all of your recipes!! I ended up using the 1/2 cup soy milk plus an additional 1/8 cup. I baked these scones for 20 mins and thought they came out on the drier side. I’m not sure if 20 min was too long for my oven or the size of my scones (I cut into 8 wedges). Since I wanted them softer like your blueberry scones and pumpkin scones, I added 1/4 cup applesauce and no additional soy milk to my 2nd batch. The batch with applesauce turned out exactly how i hoped! And the frosting is PERFECT! I love the taste of pure maple syrup, but hate the taste of imitation maple, so it’s so nice to enjoy a true maple treat! You’re AMAZING, Nora! Thanks!!
Hmmm, you should maybe consider adding a disclaimer, that immediately after they are frosted, they ‘disappear’. I made these and I could not believe it. They vanished immediately! So I tried it again the very next day, and would you believe, it happened AGAIN!!! Yep, they completely vanished!!!
But seriously, kidding, but not, kidding! They came out so good. Whenever I am wanting a vegan sweet treat, you NEVER fail me!!! I know I can look you up and it NEVER disappoints. You are seriously my go-to!! I just love you! Thank you so very much!
Thank YOU, Lorrie, for your amazing recipe feedback! I smiled all the way through your fun and fabulous recipe feedback! I am thrilled that you are all loving the scone recipe! I appreciate you and your support and love for my recipes! Wishing you lots of happy cooking!
Hi Nora
Love your site! I just found out that I am gluten free. Do you know if this will work with gf flour or do you recommend a gf flour to use? Also, someone told me to seltzer water to bake, have you heard about this also
Thanks
Bari
Hi Bari! Yes, they do work well with a gluten-free flour, I have use gf flour with my other scones recipes as well with success. You can test out different brands to find what you prefer, but I have good luck with King Arthur’s Measure for Measure flour. Bob’s Red Mill 1:1 flour works quite well, but sometimes I feel like it’s a bit grainy tasting. I love Better Batter, but you have to order it online and it’s a bit expensive. I’ve never heard of using seltzer water to bake with, like specifically with scones? Haven’t tried it!
My husband made these scones, but with walnuts because we did not have pecans on hand, and they are AMAZING!
Hi Jen. Thank you for getting back to me and letting me know that the scones turned out wonderful for you guys, and that you loved them! I appreciate your stellar review! Wishing you lots of happy cooking!
Nora, I love your recipes and have been saving them to my OrganizeEat files for a long time. Suddenly OrganizeEat is telling me that your site does not support their format. Did you change something?
Katharine
I haven’t changed anything, and I’ve never heard of OrganizeEat so I have no idea honestly. It sounds like it’s one of those places that unfortunately just steals recipes from food bloggers/creators/sites and then charges you to organize all recipes in one place. I don’t love it!