Maple Cinnamon Pecan Scones;served with Fig Jam & Mascarpone

  • Maple Cinnamon Pecan Scones;served with Fig Jam & Mascarpone
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Rated 3.5 out of 5 based on 1 votes


  • 2.5 cups self-raising flour, sifted
  • 1/2 tspn ground cinnamon
  • 3 Tbls soft butter (tablespoons)
  • 1 cup milk
  • 2 Tbls pure maple syrup (tablespoons)
  • 2 tspn soft brown sugar
  • 2 tspn water
  • 10-12 handfuls pecan nuts
  • 1 x mascarpone (to serve)
  • 1 x jar good quality fig jam (to serve)


Preheat oven to 180°C (fan-forced). Place a sheet of baking paper over a flat baking tray. Combine brown sugar & water together in a bowl until combined & let sit. Sift flour & cinnamon into medium sized bowl. Rub butter into flour until it resembles fine bread crumbs. Mix milk & maple syrup together and slowly add to the mixture, combining lightly with a knife to form a dough. Turn dough out lightly onto a floured board & knead lightly. Pat gently to approximately 5cm thickness & cut round shapes using a floured glass, placing onto baking tray. Glaze tops of scones with brown sugar/water mix & place a whole pecan nut on top, also glaze nuts with sugar/water mix. Bake for approximately 20 minutes or until slightly golden brown on top. Makes approx 10-12 (or more depending on the size of your glass). Serve with good quality fig jam and mascarpone. Enjoy!

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