Homemade Maple Oat Pecan Scones
These tender scones are packed with toasted oats, crunchy pecans, and a lovely touch of maple sweetness.
recipesbynani.comThere is nothing quite like a warm scone with your morning coffee. These treats have a wonderful buttery texture that stays soft in the middle while getting beautifully golden and crisp on the edges.
My favorite part is the maple glaze. By toasting the nuts and oats first, you get a deep flavor that makes every bite taste extra special. These are perfect for a weekend breakfast when you have a little extra time to bake.
🧺 Ingredients
- 2 cups all purpose flour
- 1/2 cup rolled oats
- 1/2 cup chopped pecans
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream
- 1 large egg
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar for the glaze
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- 2
Toast the oats and pecans in a dry skillet over medium heat for about 5 minutes until fragrant, then remove them from the heat.
- 3
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 4
Cut the cold butter into the flour mixture using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
- 5
Stir in the toasted oats and pecans.
- 6
In a separate small bowl, whisk the cream, egg, maple syrup, and vanilla together.
- 7
Pour the wet ingredients into the flour mixture and stir until just combined.
- 8
Turn the dough onto a floured surface and pat it into a circle about one inch thick.
- 9
Cut the circle into 8 even wedges and place them on your prepared baking sheet.
- 10
Bake for 15 to 18 minutes until the edges are golden brown.
- 11
Whisk the powdered sugar with a splash of maple syrup and drizzle over the cooled scones.
💡 Tips
Store these scones in an airtight container at room temperature for up to two days. They also freeze beautifully if you wrap them tightly in plastic wrap before glazing. Serve them slightly warm for the best texture.
Made this recipe? Let us know how it went.
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