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
  1. To make the scones:
  2. Preheat oven to 350 degrees F. Line a baking sheet with parchment or a non-stick baking sheet.
  3. 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.
  4. 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.
  5. 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.
  6. To make the glaze:
  7. 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.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/maple-pecan-and-oat-scones/