Next, in a separate bowl, whisk together the eggs, melted butter, vanilla extract, and sugar-free maple syrup. The mixture should become creamy and almost velvety. Then, pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overwork the dough; you want those soft, tender scones! Once combined, fold in the chopped pecans, which add that lovely crunch and nutty flavor.
Now comes the fun part! Turn the dough out onto a lightly floured surface and shape it into a round disc about 1 to 1.5 inches thick. Use a knife or dough cutter to slice it into 8 equal wedges. Arrange the scones on your prepared baking sheet, and if you want to be a little fancy, you can brush some melted butter on top before baking. I usually sprinkle a little extra erythritol for a sweet crust. Bake them for 20-25 minutes, or until they’re golden brown and your kitchen is filled with the heavenly smell of baking!
Once baked, let the scones cool on the baking sheet for about 5 minutes and then transfer them to a cooling rack to finish cooling. I love the way they look on the cooling rack, glistening with a touch of butter and ready to dive into.
Pro Tips for Best Results
I tested this recipe three ways: with different sweeteners and mixing methods. I found that erythritol gives the best sweetness without the weird aftertaste that other sweeteners sometimes have. You can experiment with monk fruit or stevia, but adjust according to your taste preferences since they can be sweeter.
Another tip I learned is to let your butter cool slightly before mixing it in. If it’s too hot, it can cook the eggs, and we don’t want scrambled eggs in our scones! Cooling it just for a few minutes does wonders. Plus, it helps the batter come together better.
Lastly, find a good pecan brand! Fresh, crunchy pecans can elevate the flavor of the scones immensely. I’ve made these with stale nuts before, and trust me, it’s not the same. A touch of toasting before chopping can enhance the nuttiness even more!
Common Mistakes to Avoid
One common mistake I made initially was over-mixing the dough. This will lead to tough scones, which is the last thing you want. The trick is to mix just until everything comes together. If you see some dry flour at the bottom, it’s okay; just a gentle fold will do the trick! (See the next page below to continue…)