Maple Oat Pecan Scones
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Category
Dessert
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Cusine
American
What do you need?
How to make?
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
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
Directions
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 . 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.
Whisk together all glaze ingredients in a small mixing until well combined. Thin with additional cream as needed, 1 tsp at a time.