These Maple Pecan Oat Scones are tender, nutty, and just sweet enough — the kind of cozy morning treat that fills the kitchen with the scent of maple syrup and toasted pecans. With a buttery crumb, hearty oats, and a drizzle of maple glaze, they’re perfect for breakfast, brunch, or an afternoon coffee break. Fans of the famous Starbucks scones will find these delightfully familiar — perhaps even better, since they’re homemade with real maple syrup and a touch of love.
INGREDIENTS:
For the scones:
1 cup oats (quick or old-fashioned)
1 1/2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons pure maple syrup
2 1/2 tablespoons cold butter, cut into small pieces
1 large egg
1/2 cup half-and-half or heavy cream
1/2 teaspoon maple extract
2/3 cup coarsely chopped pecans
Maple glaze:
1 1/2 cups powdered sugar
1/2 teaspoon maple extract
5 teaspoons water
METHOD:
Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
Place oats in a food processor or blender and pulse until finely ground, resembling coarse flour.
In the bowl of a stand mixer (or a large mixing bowl), combine flour, ground oats, sugar, salt, and baking powder.
Add the cold butter pieces and maple syrup. Mix on low speed or use a pastry cutter until the mixture resembles coarse crumbs with pea-sized bits of butter.
In a small bowl, whisk together the egg, cream, and maple extract. Add this to the dry mixture and stir gently until just combined. Do not overmix — the dough should be soft and slightly sticky.
Fold in the pecans by hand. Turn the dough onto a lightly floured surface and gently pat it into an 8–10-inch circle, about ¾ inch thick. Cut into 8 wedges with a sharp knife or bench scraper.
Arrange wedges on the prepared baking sheet about 2 inches apart. Bake for 13–15 minutes, or until light golden brown and firm to the touch.
Transfer scones to a wire rack and cool for 3–5 minutes. Meanwhile, whisk together powdered sugar, maple extract, and water until smooth and slightly thick. Adjust consistency if needed.
Spread glaze evenly over warm scones and let set for about 15 minutes before serving.
SERVING IDEAS:
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Enjoy warm with coffee or tea for a cozy breakfast.
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Serve with whipped butter or clotted cream for a brunch spread.
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For an indulgent twist, sprinkle the glaze with a few toasted pecans while it’s still soft.
YIELD: 8 scones
