Weloob

Topics

Maple Glazed Candied Ginger and Pecan Scones

  • 4 min read
featured 2915

These candied ginger pecan scones are tender and buttery with warm ginger spice, crunchy toasted pecans, and bits of spicy candied ginger. A simple maple glaze finishes them for a cozy balance of sweet, spicy, and nutty flavors.

Candied ginger pecan scones recipe

If you enjoy wandering through specialty grocery aisles, it’s easy to come away with small treasures like candied ginger. Instead of letting it sit in the pantry, I adapted it into a scone recipe and created these ginger pecan scones. The candied ginger adds bright, spicy-sweet pops while the toasted pecans add crunch and depth. A light maple glaze ties everything together for an autumnal flavor profile that works perfectly with coffee or tea.

Mixing and baking the scones

  • Keep ingredients cold: cold butter, cold heavy cream, and a cold egg help create tender, flaky scones.
  • Handle the dough gently and mix as little as possible. Overworking develops gluten and makes scones tough.
  • After the dough comes together, avoid kneading. Press it into shape by hand, then cut into pieces.
  • Bake until the tops are lightly golden and the bottoms are golden brown. For a slightly drier, crisper exterior, you can bake a few minutes longer; the center should remain slightly moist.

The recipe calls for 1/2–3/4 cup of liquid. You may not need the full amount. The goal is to hydrate the dough so it is just barely moist—do not overhydrate.

Bowls with ingredients for making scones.
Mix dry ingredients together
Bowls with ingredients to make scones, a large bowl with flour and butter.
Incorporate the cold butter into the flour
Pouring cream into a bowl with flour and chopped pecans.
Add the cold cream and egg, then gently press the dough into a square.
Scones dough shaped into a square.
Shape the dough into a 6-inch square.
four squares of unbaked dough.
Cut into four 3-inch squares, then into triangles.
8 unbaked scone triangles.
Eight scone triangles ready to bake.

Make Ahead

You can prepare the scones ahead of time: shape and place them on a baking sheet, then refrigerate overnight or freeze them raw. When ready to serve, bake directly from the refrigerator (or from frozen, adding a few minutes to the bake time) for fresh-baked scones in the morning.

Candied ginger pecan scones topped with maple glaze.

Candied Ginger Pecan Scones With Maple Glaze

Buttery, tender scones flavored with ground ginger, candied ginger, and toasted pecans, finished with a simple maple glaze.

Recipe details

  • Prep time: 10 minutes
  • Cook time: 18–22 minutes
  • Servings: 8 scones
  • Author: Dikla Levy Frances

Ingredients

  • 2 1/2 cups (300g) all-purpose flour
  • 1/3 cup (70g) sugar
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 1/2 tsp sea salt
  • 10 tbsp (140g) cold unsalted butter, cut into small pieces
  • 1/2 cup (65g) chopped pecans
  • 1/4 cup (60g) candied ginger, finely chopped
  • 1/2 cup (120ml) very cold heavy cream (you may need less)
  • 1 large cold egg

Maple Icing

  • 1 cup (125g) powdered sugar
  • 1 tbsp maple syrup
  • 1 tbsp milk, if needed to adjust consistency

Instructions

  1. Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, ground ginger, and salt.
  3. Place the cold butter pieces into the flour mixture. Use a pastry cutter, fork, or two knives to cut the butter into the flour until the mixture resembles coarse, wet sand and the butter pieces are evenly coated.
  4. Stir in the chopped pecans and chopped candied ginger.
  5. In a measuring cup, whisk together the cold egg and the cold heavy cream. Keep this mixture chilled until needed.
  6. Slowly drizzle the cream-and-egg mixture into the flour mixture, about 1/4 cup at a time, stirring gently after each addition. Stop as soon as the dough forms a ball that is barely moist; you may not need all the liquid.
  7. Turn the dough out onto a lightly floured surface. Press it into a 6-inch square about 3/4 inch thick. Cut the square into four 3×3-inch squares, then cut each square diagonally to form eight triangles.
  8. Place the scones on the prepared baking sheet. Brush the tops and sides with any remaining cream mixture.
  9. Chill the scones in the refrigerator or freeze the baking sheet while the oven finishes preheating—this helps generate a better rise and flakier texture.
  10. Bake for 18–22 minutes, until the bottoms are golden brown and the tops are lightly golden. Remove from the oven and allow to cool slightly.

To make the icing

  1. In a small bowl, whisk the powdered sugar with the maple syrup. If the glaze is too thick, whisk in the milk, 1 teaspoon at a time, until it reaches a drizzling consistency.
  2. When the scones have cooled to room temperature, drizzle the maple glaze over the tops with a spoon.
  3. Store scones at room temperature for up to three days in an airtight container. For longer storage, freeze and reheat gently before serving.

Tips and serving suggestions

  • Use very cold butter and keep the dough cold to maximize flakiness.
  • Adjust the amount of candied ginger to taste—finely chopped pieces distribute best through the dough.
  • Serve warm or at room temperature with coffee, tea, or a bowl of fruit for a cozy brunch or snack.