Brown Butter Pecan and Toffee Scones with Maple Glaze

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This easy scone recipe is full of rich buttery flavor with chunks of sweet toffee and crunchy pecans.  Brown Butter Pecan and Toffee Scones with Maple Glaze are a delicious treat, perfect with your morning coffee for a luxurious breakfast.  

The interior has a flaky, tender, and moist crumb surrounded by a crunchy exterior, especially along the edges.  These scones are a delightful combination of nutty brown butter, crunchy pecans, sweet toffee bits, and a drizzle of velvety maple glaze that you will find irresistible.

Common Questions about Scones

1. Are scones difficult to make? Scones are generally easy to prepare, using basic pantry ingredients.  They require combining dry ingredients with cold butter, adding liquid, often buttermilk, and baking for a short time.
2. How can I achieve a light and fluffy texture in my scones? To achieve a light and fluffy texture of a good scone, it's important not to overmix the dough. Use cold butter and work it into the dry ingredients until it resembles coarse crumbs. Overmixing can result in dense and tough scones.
3. Why do my scones turn out dry? Dry scones can result from overbaking or using too much flour in the dough. Make sure you measure your ingredients accurately and avoid overbaking to keep the scones moist.

Ingredients

• Unsalted butter - The milk solids in the butter are browned and toasted adding a nutty flavor and a caramel aroma.
• Dry Ingredients - All-purpose flour, granulated sugar, baking powder, baking soda, and salt are the basic ingredients for the scone dough.
• Wet Ingredients - Buttermilk is used because it reacts with the chemical leaveners creating rise in the scones as they bake.  It also adds a tangy flavor.  A splash of vanilla extract adds it floral scent and enhances the flavor of the dough.
• Mix-ins - Toffee chips and chopped pecans are a great combination.  The buttery flavor of the pecans pairs well with the caramel sweetness of the toffee chips.
• Maple Drizzle - Browned butter, maple syrup, and powdered sugar create a velvety glaze with a depth of flavor that is similar to butterscotch.

Step by Step Instructions

Browning the butter is a crucial step in achieving that distinct nutty flavor. It needs to chill until it hardens which could take an hour in the refrigerator.  You can do this step ahead of time, chilling the butter until you are ready to use it.

If you like the rich flavor of brown butter, here is another recipe to try - https://tenpoundcakecompany.com/brown-butter-cherry-blondies/

Brown the butter

• Add the butter to a small skillet over medium heat. Let the butter melt as large bubbles start to form. There may be some spitting as it melts.  The milk solids will start to turn brown and coat the bottom of the skillet as the butter continues to cook.  Keep stirring the melted butter so that the brown bits are incorporated throughout. When the butter is nut-colored brown and there is a layer of small-bubbled foam, it is time to remove the butter from the pan. This takes less than 5 minutes. Pour it into a small bowl, scraping the bottom of the pan to release the brown bits. If you leave the butter in the pan, it will continue to brown until it is burned.
• Remove 2 tablespoons of the brown butter and set aside.
• Place the 6 tablespoons of butter in the refrigerator to solidify. The butter needs to be solid before it is added to the dry ingredients.  This can take up to an hour.  

When the butter is solid and you are ready to make the recipe, preheat oven to 350 degrees. Line a sheet pan with parchment paper.

Combine Dry Ingredients

• Combine the flour, sugar, cardamom, baking powder, baking soda, and salt in a medium bowl.  Use a whisk to combine the dry ingredients, making sure there are no lumps and that the baking powder and baking soda are thoroughly mixed in the flour.

Adding the Brown Butter

• Once the butter is solid again, cut it into small cubes and add to the dry ingredients. Toss the butter to coat it with the flour.

• Smash the butter into the flour by pinching with your fingers or by using a pastry cutter. The butter should start to look chunky and the flour will be slightly yellow in color. Continue this until you have coarse crumbs the size of small peas.

• Add the chopped pecans and the toffee pieces to the bowl of the flour mixture. Toss everything together to coat it with the flour.

Add the Wet Ingredients

• Add 1 teaspoon of vanilla extract to the buttermilk.
• Add the buttermilk to the bowl of flour. Use a rubber spatula to combine the ingredients, pressing any dry flour into the dough. It may seem there isn't enough of the buttermilk, but there is.
• Mix only until the flour is completely incorporated. If the dough is mixed too much, the scones can be dry and tough.

Shape the Scones

• Transfer the dough to the prepared baking sheet.
• Have a small amount of flour nearby to dip your fingertips. Press the dough into a circle, ½" thick and 6½ - 7 inches in diameter. The dough is sticky. Dip your fingers into the flour to help keep them from sticking to the dough. Don't add too much flour, use just a little bit. An excess of flour will make the scones dry.  
• With a sharp knife or a bench scraper, cut the circle of dough into 8 equal wedges. If the dough is sticking to the bench scraper or knife, dip it into some flour. 

• Carefully remove the dough triangles from the circle and place them at least two inches away from each other on the prepared baking sheet.
• Whip the egg with 1 tablespoon of water. With a pastry brush glaze the top surface of the scones with the egg wash and sprinkle the raw sugar.

• Place the tray in the oven and bake the scones for 20-22 minutes. The scones will be a golden brown color and have a craggy surface. The toffee bits will melt creating crispy edges.  

• Remove the scones from the baking sheet and place on a wire rack to cool.  

 Maple Glaze

• While the scones are baking, combine the remaining 2 tablespoons of brown butter with 3 tablespoons of maple syrup and ⅜ of a cup of powdered sugar. Combine until there are no lumps.
• Drizzle the glaze across the top of the warm scones.

FAQ

Q: How should I store these scones?

To keep your scones fresh, store them in an airtight container at room temperature. They should stay good for a few days.

Q: Can I use different nuts in this recipe?

 Absolutely! While the recipe calls for toasted pecans, you can experiment with other nuts like walnuts or almonds for a different flavor.

Tips

• Use real maple syrup for the glaze.  The difference in flavor makes the expense of the syrup worth the splurge.
• You can use a different sweetener for the glaze such as honey.  However, the flavor of the glaze will be different.  Another option is a simple powdered sugar and milk glaze. 
• You can use unsalted butter in place of browned butter for the scones.  The rich nutty flavor will be missing though.
• Use heavy whipping cream to brush the scones instead of egg wash if you prefer.  

Rich flavors and Crispy Edges

Enjoy the delightful crunch of toasted pecans and the sweet, buttery notes of toffee in the scones with a steaming cup of coffee on a lazy morning or during a cozy afternoon tea.

An easy recipe, Brown Butter Pecan and Toffee Scones with Maple Glaze have a rich and fluffy crumb with bits of crunch and texture.  The addition of the maple glaze drizzle takes these scones to a whole new level, infusing them with a hint of autumnal warmth.

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