Maple Oat Pecan Scones Recipe
These easy to make Maple Oat Pecan Scones are filled with a delicious maple flavor, wholesome oats, and crunchy pecans. Topped with a maple glaze and more pecans, this scone recipe is perfect for breakfast or an afternoon snack.
Servings: 8 scones
Equipment
- wooden spoon
- box grater or food processor
- pizza cutter or sharp knife
Ingredients
For the Scones:
- 2 ¾ cups flour
- ½ cup old fashioned oats (not quick cooking oats), ground in a food processor (or blender)
- ⅓ cup sugar
- 2 tablespoons baking powder
- ¼ teaspoon salt
- 1 cup (2 sticks) frozen butter, grated 1 Cup Cold Butter (cut into small cubes)
- ½ cup chopped pecans finely chopped
- ¾ cups cold heavy cream more if needed
- 1 egg
- 1 teaspoon maple extract
For the Glaze:
- 5 cups powdered sugar
- ¼ cup milk I used 1% but whole works well
- 2 tablespoons melted butter
- 2 tablespoons strong coffee
- 2 teaspoons maple extract
Instructions
To Make the Scones:
- Preheat oven to 350 degrees. Line baking sheet with a silicon baking sheet or with parchment paper.
- Using a blender or food processor, finely blend the oats and measure out ½ cup. In a large mixing bowl, combine the flour, finely ground oats, baking powder, sugar, salt, and pecans.
- Grate your frozen butter using a box grater or food processor. Add the grated butter to the dry ingredients and toss it lightly to mix with a wooden spoon.
- In a medium mixing bowl, combine the heavy cream, egg, and maple extract and whisk together. Pour the wet ingredients into the flour mixture. Gently combine to form a dough but do not over mix. It isn’t going to be a smooth dough. Place dough on a lightly floured surface.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.
- Pat out the dough with your hands into a circle about 7 inches around and about 3/4 inch thick. Using a pizza cutter or a sharp knife, cut the dough into 8 equal wedges.
- Place each wedge onto your prepared baking sheet. I used a silicon baking mat but parchment paper works great.
- Bake for 20-24 minutes, or until poufy and set. They will be just barely golden. You won’t see that much color on the tops of the scones. The bottoms will be lightly browned. Remove from the oven and allow to cool completely before glazing.
- Let the baked scones cool on the baking sheet for a few minutes before removing a wire rack. As they cool, prepare the Maple glaze.
To Make the Glaze:
- Combine all the glaze ingredients and mix. You want the glaze to to be thick but still pourable.
- Place a few sheets of wax or parchment paper under your wire rack to catch the drips of glaze. Then pour over the glaze and top each scone with chopped pecans. Let sit till the glaze has hardened
Notes
See blog post for tips and more information