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+ servings

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!
Prep Time 35 mins
Cook Time 17 mins
Total Time 52 mins
Servings 16

Ingredients
  

  • 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!
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