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Maple, Pecan & Raspberry Scones

This takes scones to a whole new level

Like regular schones they are easy and quick to make, you simply add some ingredients and change the fruit used to get what I think is one of the best scones I have ever tasted. They also have a great texture due to the bread soda and baking powder.

Have them anytime of the day. Pop into the oven or microwave to reheat then cut in half before topping each half with fresh cream and a drizzle of maple syrup, they are also great with nothing more than some real butter spread on top. Which ever way you choose I can almost guarantee you will love these scones just as much as my friends and I did.

The raspberries are optional, I would add 2 tbsp of maple syrup if leaving them out.

You will find my fruit scone recipe here



Allergens : Contains Gluten & Lactose, Contains Nuts

Self Raising Flour – 700g

Caster Sugar – 80g

Milk – 275ml

Butter / Margarine – 60g + 10g to grease the tray

Maple Syrup – 5tbsp

Pecan Nuts – 100g

Eggs – 3

Salt – Pinch

Fresh Raspberries – 125-175g (Pack)

Baking Powder – 1tsp

Bread Soda – 1tsp



Preheat your oven to 180c GM4 – You will need a rolling pin or use your hands, pallet knife, baking tin (roasting tin will do), line this with baking parchment or slightly grease with butter or margarine, 1 Sieve, 1 Wooden Spoon, 1 Large Bowl, 1 Scone Cutter, 1 food processor or blender for the nuts, (you can also use a rolling pin and strong food bag)


Leave to one side then weight all the ingredients and have them ready to put into the mix


Sieve 700g Flour, 80g Caster Sugar, 1 tsp Bread Soda, 1 tsp Baking Powder and a tiny pinch of salt into a bowl.


Place the pecan nuts in the food processor or food bag then blend or beat until coarse (Do them as chunky or fine as you like) then add to the flour and sugar in the bowl.


Using your fingers rub in 60g of Margarine into the mix, do this by using the tips of your fingers to rub the mix and little bits of the mix together until all the margarine is part of the mix and there are no lumps.


Use a fork to beat 2 of the eggs in a cup then add this to the mix along with roughly 3/4 of the milk and 4 tbsp maple syrup keeping the last tbsp back for the glaze


Wash and add the raspberries then mix really well until you get a soft doughy ball, if it is too dry then add some more milk and mix again.


Sprinkle some flour on a clean surface or use a pro chopping board like I did, then using a rolling pin or your hands roll the dough out so that it is about 1 inch thick, cut it in two before rolling if it is too big for the surface space you have.


Use a circular cutter to cut the dough into little discs, they only spread out a little so make them about the size you want. Use a clean cup or strong glass (don’t use a brittle glass, it has to be good and strong or can break and cut you)


Brush well with a beaten egg or milk if you can’t use an egg, to give lovely brown colour, if you want them really nice brush again 15 minutes into baking.


Bake for 20 minutes remove from the oven and brush with the remaining maple syrup, return to the oven and bake for another 10 – 20 minutes depending on the size.


Tap the bottom with your fingers, if you hear a hollow sound they are cooked. Cool on a wire wrack, or better yet, eat hot out of the oven with whipped cream and maple syrup as I am doing right now, nom nom nom….


    • Bernie Cocoman
    • 22nd February 2017

    Hi Liam ..just made these scones today and they are delicious.Great recipe..

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