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Maple Pecan Pull-Apart Scones
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2 cups all-purpose flour

1/3 cup firmly packed brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons cold Land O Lakes® Butter, cut into chunks

3/4 cup chopped pecans  

3/4 cup Land O Lakes® Heavy Whipping Cream

2 large Land O Lakes® Eggs (yolks only)

1 teaspoon maple extract

1/4 cup sugar


3/4 cup powdered sugar

1 teaspoon maple extract

2 to 3 teaspoons milk

 *Substitute glazed chopped pecans.

How to make

  1. STEP 1

    Heat oven to 400°F. Spray 12-cup muffin pan with no-stick cooking spray; set aside.

  2. STEP 2

    Combine flour, brown sugar, baking powder, baking soda and salt in bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in pecans.

  3. STEP 3

    Combine whipping cream, egg yolks and 1 teaspoon maple extract in another bowl; beat with whisk until well mixed. Pour whipping cream mixture into flour mixture; stir until moist dough forms. Turn dough out onto lightly floured surface; gently knead 10 times or until smooth.

  4. STEP 4

    Place sugar in bowl. Roll dough into 48 (1-inch) balls. Roll each ball of dough in sugar. Place 3 balls of dough into bottom of each muffin cup; top with another ball of dough. Bake 16-18 minutes or until golden brown. Cool in pan 2 minutes. Remove from pan; place onto cooling rack.

  5. STEP 5

    Combine powdered sugar, 1 teaspoon maple extract and enough milk for desired glazing consistency in bowl until well mixed. Drizzle glaze over warm scones.

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