Pecan & Maple Oatmeal Scones

Hubby and I visited the Castle in the Country Bed & Breakfast Inn in Allegan, MI for an anniversary trip. What  a perfect venue for some time away to celebrate our 1stanniversary. The grounds were beautifully kept and we enjoyed a charming spacious room right inside the castle. We really enjoyed breakfast, which was prepared daily by the Innkeeper, Herb. One of our favorites was their pecan and maple oatmeal scones. They were so incredibly delicious and I just had to ask for the recipe. Apparently, they have always been a big hit as they make the recipe available to all of their guests. They’re light and flaky with just a hint of sweetness…just the way a scone was meant to be! What exactly is a scone, you may ask. The best way to explain it would be not quite a cake and not quite a cookie, but somewhere nestled right in betwixt the two. I just love ’em. I enjoy making them small in stature so that I don’t feel guilty for eating two or maybe even three ;).

The night before I make them, I place 10 T. of unsalted butter into the freezer. The key to great scones is frozen butter. This will ensure flaky layers and pockets, which makes them just delightful! Did I mention that I really like these scones? The morning of, on a cookie sheet, you want to toast 1 and 1/2 cups of oatmeal for 10 minutes in 350 degree oven and then add 1/2 cup of pecans and toast for an additional 5 minutes. Ummm…smell that? It should be nice and fragrant. Yes, your nose will tell you when they’re done. Now let’s combine 1 and 1/2 cups of cake flour, 2 tsp. of baking powder and 1/2 tsp. kosher salt in a medium size bowl. Grate your frozen butter, using only your fingertips to hold the sticks. You want to make sure that your palms don’t warm up the butter. This is critical! Some use a food processor or a mixer, but I feel like these appliances warm up the butter as it’s being processed. Just grate it by hand..it takes just a few minutes. Now toss the frozen, grated butter into the flour mixture and toss until the butter is coated. Add your COOLED oatmeal and pecans to your flour mixture. Please don’t melt the frozen butter that we worked so hard for :). In another small bowl, whisk 1 beaten egg with 1/2 cup of cold heavy whipping cream, 1/4 cup of pure maple syrup and 1 tsp. of vanilla extract. Add the wet ingredients to the dry and combine with a knife. This will help to ensure that you don’t overwork the dough. It should be wet and sticky. Spray a mini scone pan with baking spray and fill each well with the dough. My pan fits 16 mini scones. If you don’t have a scone pan, feel free to shape the mixture into a round 8 inch disk and cut into small wedges. Now place the scones into the fridge to ensure that the butter is still chilled. Don’t skip this step! Remove from the fridge after about 10 minutes and brush the tops with 2 T. of melted butter and then 2 T. of whipping cream. Bake in a 400 degree oven for 13-17 minutes. They should be just barely browned. Allow them to cool for about 10 minutes in the pan before transferring them to a cooling rack. In the meantime, make the glaze by combining 1 cup of powdered sugar with 1/4 cup of maple syrup, 1 tsp. vanilla and 2 T. melted butter. You should end with something rather thick but still pourable. Now drizzle until your heart’s content! Say grace and enjoy!

Pecan & Maple Oatmeal Scones

Felesha Bell

A light and flaky crumb with a hint of sweet makes these scones just perfect for a light and healthy breakfast!

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Prep Time 35 minutes mins

Cook Time 17 minutes mins

Total Time 52 minutes mins

Servings 16

Ingredients

  

1x2x3x

• 10 T unsalted butter frozen
• 1 and 1/2 cups rolled oats
• 1 and 1/2 cups cake flour
• 2 tsp. baking powder
• 1/2 tsp. kosher salt
• 1 egg
• 1/2 cup cold heavy whipping cream
• 1/4 cup pure maple syrup
• 1 tsp. of vanilla extract
• 2 T. butter melted
• 2 T. whipping cream
• 1 cup powdered sugar
• 1/4 cup maple syrup
• 1 tsp. vanilla
• 2 T. butter melted

Instructions

 

• Toast 1 and 1/2 cups of oatmeal for 10 minutes in 350 degree oven and then add 1/2 cup of pecans and toast for an additional 5 minutes.
• Combine 1 and 1/2 cups of cake flour, 2 tsp. of baking powder and 1/2 tsp. kosher salt in a medium size bowl.
• Grate your frozen butter, using only your fingertips to hold the sticks. You want to make sure that your palms don't warm up the butter. This is critical!
• Now toss the frozen, grated butter into the flour mixture and toss until the butter is coated. Add your COOLED oatmeal and pecans to your flour mixture.
• In another small bowl, whisk 1 beaten egg with 1/2 cup of cold heavy whipping cream, 1/4 cup of pure maple syrup and 1 tsp. of vanilla extract.
• Add the wet ingredients to the dry and combine with a knife. This will help to ensure that you don't overwork the dough. It should be wet and sticky.
• Spray a mini scone pan with baking spray and fill each well with the dough. If you don't have a scone pan, feel free to shape the mixture into a round 8 inch disk and cut into wedges. Now place the scones into the fridge to ensure that the butter is still chilled.
• Remove from the fridge after about 10 minutes and brush the tops with 2 T. of melted butter and then 2 T. of whipping cream.
• Bake in a 400 degree oven for 13-17 minutes. They should be just barely browned.
• Allow them to cool for about 10 minutes in the pan before transferring them to a cooling rack.
• Make the glaze by combining 1 cup of powdered sugar with 1/4 cup of maple syrup, 1 tsp. vanilla and 2 T. melted butter. You should end with something rather thick but still pourable. Now drizzle until your heart's content! Say grace and enjoy!

Tried this recipe?Let us know how it was!

Adapted from Herb Boven’s recipe at Castle in the Country