Maple is a hard flavor to capture in flour based baking. That's why it took so much in the first place. In general, or rule of thumb, really, toast nuts first. I don't know if you did that. I always look up the time and temp, but it's dead easy and makes a big difference. Also, I'd use small pieces in scones, or just a few whole on top, not to interfere with the crumb. I haven't done it, but enough similar biscuits to think it should work. If little pieces is what you meant about the currants recipe, a similar volume, if there's plenty of airspace in the cup, should work, though maybe start with a little less and see how it goes. Also, I don't know if it's needed n scones, but another normal thing is to coat them with spoon or two of the flour, before mixing in, for a cake. Scone is more like a dough than a batter, so it might not do much. The egg in those recipes is probably to reinforce the rise and help hold things together.

Alternatively, you could glaze whole pecan halves and suspend them in butter, nut butter, cookie butter, toffee, or whatever you'd like and spread on a plain scone, then toast.

Don't be put off by eggs. Plenty of scone recipes have them. But I can't really get behind scones with nuts in. They're already fairly dry and any additions usually add moisture. Nor would I toast a scone. Wouldn't that dry them out even more?

Ah, I agree with you about toasting them, Flora, but Plllog has that cute little pink toaster and one would fit a treat LOL.

I've never seen a recipe with eggs..... I would love a scone with pecans in it. Don't over-think it. Pecans with little chips of candied orange peel!

I still prefer a plain one eaten with cream and jam or a warm cheese scone.

"I still prefer a plain one eaten with cream and jam or a warm cheese scone."

Yes!!! They're meant to be simple and not loaded with sweet stuff.

Mary Berry and Jamie Oliver have eggs. 2 per 450g/500g flour.

American ”scones” often have berries and other kinds of things mixed in. There are plenty of threads here where they are contrasted with British scones and American biscuits. They're all a bit different and eaten differently, while being essentially the same thing. I don't know if I recall this correctly, but I think the OP may be Canadian, which might mean a whole different variety of scone, or a choice between American and British (and French?). In general, other than in a British themed tea room, at least in the West, Americans don't put cream on scones. We put sweetened and/or flavored whipped cream on many desserts (not on scones, biscuits or other quickbreads unless they're used as a base for something sweeter), including cake, pie, pudding (a kind of less airy form of mousse), ice cream sundaes, but also berry or chocolate covered pancakes/waffles/shortcakes, etc., or even a dish of berries. Clotted cream is a specialty item here, and hard to find. A few will make it, but it's not easy to do safely or well at home here.

Adding to what Islay said, when I mentioned toasting, it wasn't meant to golden brown or in a slot toaster. Floral, you're right about toasting and drying. But put in a toaster oven (or regular oven) to crisp up the edges and warm/melt the kind of topping I was talking about, is very nice.

[Trivial point of fact: Amylou has the pink Dash toaster. Mine is aqua. And, yes, perfect size for toasting a scone.]

FWIW, I don't like mixing nuts into batters as much as sprinkling them on top before baking to get toasty and crisp.

Dried fruit, currants, raisins etc., as you ate in Wales, IS traditional. But nuts are not. Clotted cream is not a sine qua non. You can use double cream, butter and/ or jam. Scones are not toasted. They are served, preferably warm, split and spread. Since the top half is therefore served upside down toppings are not used. They should be soft and crumbly, definitely not crispy.

I'm not saying you can't add whatever different ideas and inclusions you like, or serve in any way you fancy. I'm just trying to give a clear picture of what a traditional British scone is.

Clarification: “topping” is what goes on the cut side. “Toasted” is warming it up in a dry way (rather than making it gummy), not browning it.

I love how this thread turned into a cozy little chat about scone traditions across continents! 😄 Linnea, I’m with you—pecans are such a lovely, buttery nut that they deserve the spotlight in something as comforting as a scone. I think adding chopped, lightly toasted pecans to a basic scone recipe (the kind without eggs if you're a purist!) could work beautifully. Just fold them in gently like you would with currants or raisins. Personally, I also like using a touch of brown sugar to enhance the nutty depth, and maybe a sprinkle of cinnamon or orange zest to bring it all together.

As someone who toggles between work calls on my tablet and recipe scrolling on my phone while wearing a accessories that keeps reminding me it's time to stand—I've come to appreciate recipes that offer simple joy without overly fussing. Something like a warm pecan scone with tea is the perfect break from screen time and helps ground me, especially when I’ve been jumping between gadgets all day.

And yes, I get the debate around traditional vs. modern takes—especially when clotted cream is rare or labor-intensive outside the UK. But I say, if it brings a moment of happiness and pairs well with your current lifestyle (whether you’re reading this on a laptop or while baking with smart kitchen timers buzzing from your wrist), then why not? Food, like tech, evolves.

Can’t wait to try a few ideas from this thread. Pecans deserve their time to shine!