Maple Oat Pecan Scones
This Maple Oat Pecan Scone is filled with pecans, maple flavorings and then iced with a maple-coffee glaze and then topped with chopped pecans.
For the Scones:
- 2-3/4 cups flour
- 1/2 cup regular oats ground in a food processor (or blender)
- 1/3 cup sugar
- 2 tbsp baking powder
- 1/4 tsp salt
- 2 sticks 1 Cup Cold Butter (cut into small cubes)
- 1/2 cup pecans finely chopped
- 3/4 cups heavy cream more if needed
- 1 egg
- 1 tsp maple extract
For the Glaze:
- 5 cups powdered sugar
- 1/4 cup milk I used 1% but whole works well
- 2 tbsp melted butter
- 2 tbsp strong coffee
- 2 tsp maple extract
To Make the Scones:
Preheat oven to 350 degrees. Line baking sheet with a silicon baking sheet or with parchment paper.
In a large bowl, combine the dry ingredients: flour, ground oats, sugar, baking powder, and salt. Stir to combine.
Add butter pieces and use your clean hands or a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs.
Stir in the chopped pecans.
Whisk together the wet ingrdients: cream, egg, and 1 teaspoon maple extract.
Pour into flour mixture, stirring gently with wooden spoon, until it all comes together. The mixture will not come together into a ball like bread dough would. It should be in a few big clumps with some crumbs in the bowl. If it is too crumbly and will not come together at all, simply add a couple of tablespoons (one at a time) of extra cream and work it in.
Turn the scone dough out onto a floured surface and using your hands press into a 7-inch circle about 3/4 inch thick.
Cut into 8 equal wedges.
Transfer to your prepared baking sheet and bake for 20-24 minutes, or until poufy and set and just barely golden. You won't see that much color on the tops of the scones.
Remove from the oven and allow to cool completely before glazing.
To Make the Glaze:
Combine all the glaze ingredients and mix. You want the glaze to to be thick but still pourable.
Drizzle the glaze over each scone - don't be shy. You want each scone to be covered and then sprinkle on more chopped pecans.
Allow the glaze to set completely, then serve.
Scones will keep nice and fresh for days in sealed plastic container or plastic resealable bag
Recipe adapted from The Pioneer Woman