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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.
Author: Lisa Kerhin


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