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Maple Oat Pecan Scones

Maple Oat Pecan Scones
  • Meal


  • Cusine



10 Tbsp unsalted butter

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

1/2 cup + 1 Tbsp

1 large egg

1 tsp maple extract

3/4 tsp vanilla extract

1 cup powdered sugar

1 Tbsp heavy cream

1 Tbsp milk

1 1/2 tsp maple extract


For the scones: Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone liner. In a food processor, pulse oats until ground into a flour, about 1 - 2 minutes. Pour oats into a large mixing bowl along with flour, brown sugar, granulated sugar, baking powder, baking soda and salt. Whisk well to combine while breaking up clumps of brown sugar. In a small mixing bowl whisk together 1/2 cup of the heavy cream, the egg, maple extract and vanilla extract. Grate butter on the small holes of a box grater and add to flour mixture (use a butter knife to scrape any excess from grater). Cut butter into flour mixture using a pastry cutter or fork until it resembles a coarse meal. Stir in 2/3 cup of the pecans. Pour cream mixture into flour mixture and toss with a rubber spatula until evenly moistened and it starts to come together in large clumps, then gently knead mixture in bowl by hand several times until it comes together. Pour into a lightly floured surface and gently pat and shape into a 8 1/2-inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet and brush tops with remaining 1 Tbsp heavy cream. Bake in preheated oven until golden, about 13 - 15 minutes. Cool on a wire rack until lukewarm then spoon and spread glaze over scones and sprinkle with remaining 1/3 cup pecans. Allow glaze to set at room temperature, store in an airtight container. For the glaze: Whisk together all glaze ingredients in a small mixing until well combined. Thin with additional cream as needed, 1 tsp at a time.