Maple Oat Pecan Scones

Ingredients

• 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 chopped Fishers pecans,
• 1/2 cup + 1 Tbsp heavy cream,
• 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,

Directions

1. 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.
2. 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.
3. 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).
4. 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.
5. 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.
6. 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.
7. Bake in preheated oven until golden, about 13 – 15 minutes.
8. 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.
9. 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.