Maple Oat Pecan Scones

Ingredients

• 10 Tbsp unsalted butter, frozen for 30 minutes
• 3/4 cup quick oats
• 1 3/4 cups all-purpose flour
• 1/4 cup packed light-brown sugar
• 1/4 cup granulated sugar
• 2 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 cup chopped Fishers pecans, divided
• 1/2 cup + 1 Tbsp heavy cream, divided
• 1 large egg
• 1 tsp maple extract
• 3/4 tsp vanilla extract
• 1 cup powdered sugar
• 1 Tbsp heavy cream, then more as needed
• 1 Tbsp milk
• 1 1/2 tsp maple extract, or more to taste

Directions

1. For the scones, heat the oven to 425 degrees. Cover a baking sheet with a silicone liner or parchment paper.
2. Use a food processor to turn the oats into oat flour, roughly 1 – 2 minutes. Move the ground oats to a large mixing bowl, then add the flour, brown sugar, granulated sugar, baking powder, baking soda and salt. Whisk thoroughly, breaking up any little brown sugar lumps as you go.
3. In a separate small mixing bowl, whisk 1/2 cup of the heavy cream with the egg, maple extract and vanilla extract.
4. Using the fine holes of a box grater, grate the butter and add it to the flour mixture, scraping any stubborn bits from the grater with a butter knife. Work the butter in with a pastry cutter or fork until the mixture looks like rough meal. Stir through 2/3 cup of the pecans.
5. Add the cream mixture to the flour mixture, then toss with a rubber spatula until everything is evenly dampened and begins gathering into large clumps. With your hands, gently knead the dough in the bowl several times, just until it comes together.
6. Turn the dough onto a lightly floured surface and gently pat and shape it into an 8 1/2-inch round. Slice it into 8 equal wedges. Move the wedges to the prepared baking sheet and brush the tops with the remaining 1 Tbsp heavy cream.
7. Bake until golden, about 13 – 15 minutes.
8. Let the scones cool on a wire rack until lukewarm. Spoon the glaze over the tops, spread it around, and sprinkle with the remaining 1/3 cup pecans. Let the glaze set at room temperature, then store in an airtight container.
9. For the glaze, whisk all the glaze ingredients together in a small mixing bowl until well combined. Thin it with more cream as needed, 1 tsp at a time.