Scones have become a favorite weekend breakfast item in our house. They come together quickly and the variation options are endless, making it a great canvas to experiment with seasonal flavors. This maple and pecan version is a fall favorite. I opted to let the pecan and maple flavors shine, but a little cinnamon or warm spices in the scone dough wouldn’t be the wrong choice. Either way, these have the power to make your house smell amazing on a crisp fall day.
Maple, Pecan, and Oat Scones
Prep time
Cook time
Total time
Serves: 9 scones
Ingredients
- Scones:
- 1½ cups all-purpose flour
- 1¼ cups rolled oats
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup pecans, toasted, cooled, and chopped
- ½ cup (1 stick) butter, cold, cut into small ½ inch pieces
- ⅓ cup heavy cream
- ½ cup maple syrup
- 1 large egg
- 1 teaspoon vanilla
- Glaze:
- 1 cup confectioners’ sugar
- 3 tablespoons maple syrup
- 1 tablespoon water
- ¼ teaspoon vanilla
Instructions
- To make the scones:
- Preheat oven to 350 degrees F. Line a baking sheet with parchment or a non-stick baking sheet.
- In a mixing bowl, stir together the flour, oats, baking powder, baking soda, salt, and pecans. Add the butter pieces and using a pastry cutter, mix in butter until butter is incorporated a little but but still in large pea-sized chunks.
- In a small bowl, whisk together remaining scone ingredients. Pour over the flour and butter mixture and stir until dough comes together. Dough will be wet.
- Using a ¼ cup measuring cup, drop dough by large, rounded scoops onto prepared baking pan. Baking in preheated oven for 30-35 minutes, until scones are set and beginning to lightly brown. Remove from oven and let cool until still warm but not hot.
- To make the glaze:
- While the scones are cooling, whisk together glaze ingredients in a small bowl until smooth. If glaze is too thick (should be a little thick but still able to pour over scones), add a little bit more water to thin. When scones are mostly cooled, brush glaze over the tops evenly. Serve or store in an airtight container for 2-3 days.
Notes
Adapted from Flour, Too.
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