These Maple Glazed Oatmeal-Pecan Scones are easy to make and SO good. With Mother’s Day coming this weekend I just couldn’t think of anything other than a coffee treat to work on this week.
After tweaking this recipe a couple of times we had a lot of maple glazed oatmeal-pecan scones around the house. They are ALL gone now. Every time I turned around my husband had another one in his hand. I noticed because I was right there behind him looking for another myself!
Let’s talk about scones for a sec…
Scones have a dense texture somewhere between a biscuit and a cookie. They can be lightly sweetened with sugar, chocolate, dried fruit and butter or made savory by adding cheese, bacon and or onion. Whether you are making your scones sweet or savory either way it screams brunch or breakfast coffee treat to me.
In this recipe I used maple syrup as well as a little sugar as my sweeteners. The oats and pecans were toasted in the oven first to bring out their flavor. Before the scones go in the oven you give them an egg wash and a sprinkle of sugar so that they come out with a lightly sweetened crust on top that is delightful!
Let’s do it…
Step by Step
Maple Glazed Oatmeal-Pecan Scones
Ingredients:
- 1 1/2 cups (120g) old-fashioned oats
- 1/4 cup whole milk
- 1/4 cup heavy cream
- 1 large egg
- 1 1/2 cups (225g) all-purpose flour
- 1/3 cup (68g) sugar plus 1 tablespoon for dusting
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 10 tablespoons unsalted cold butter cut into 1/2″ pieces
- 1/2 cup pecans chopped
- 1/3 cup maple syrup plus 6 tablespoons for glaze
- 1 cup (112g) powdered sugar
Directions:
- Preheat oven to 375°.
- Place the oats and pecans on a baking sheet and toast in oven until fragrant, about 7-9 minutes.
- Increase oven temperature to 450°.
- Combine flour, sugar, salt, and baking powder in a food processor. About 3-4 pulses.
- Combine egg, milk, cream and 1/3 cup maple syrup. Reserve 1 tablespoon and set aside.
- Scatter butter pieces over the dry ingredients in the food processor and pulse until you have a cornmeal consistency, about 14-16 pulses.
- Pour into a mixing bowl and add pecans and oats (RESERVE two tablespoons of oats for dusting dough.
- Stir in wet ingredients until dough is clumpy and sticky.
- Finish bringing dough together by hand.
- Put 1 tablespoon of oats on your work service. Form the dough into a large ball and place on oats. Sprinkle oats on top and shape in to a 7″ circle.
- Cut in to 8 equal triangles and place on baking sheet lined with parchment.
- Brush the tops of the scones with reserved egg mixture and sprinkle with 1 tablespoon sugar.
- Bake for 12-14 minutes and cool on a rack.
- Combine powdered sugar and 6 tablespoons of maple syrup to make glaze and drizzle over cooled scones.
- ENJOY
