Maple Oat Nut Scones
User Reviews
4
Maple Oat Nut Scones
Description
The recipe begins with blending flours, salt, baking powder and soda, and sugars in a food processor. Cold butter is pulsed in until grainy. The liquid mixture contains beaten egg, maple syrup, maple extract, and cold buttermilk to moisten the dough. Pecans are added and the liquid is incorporated until just combined to keep the dough tender. The dough is formed into an 8-inch disk on a floured surface and cut into wedges.
Chill time allows the dough to firm up before baking at 400°F, producing scones with a moist interior and golden edges. Glazing is done with powdered sugar and maple syrup for sweetness and a touch of stickiness, topped with nuts. The texture balances a soft crumb with nutty crunch, showcasing maple flavor throughout.
For smaller scones, cut the dough into eight wedges and bake slightly less. These scones suit breakfast or tea-time, eaten plain or with butter.
Ingredients
- 1 1/2 cup flour
- 1 cup oat flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 cup brown sugar
- 1/4 cup maple sugar substitute regular sugar if you can't find
- 1/2 cup unsalted butter cold, cut in chunks
- 1 large egg
- 1/2 - 2/3 cups buttermilk cold, or substitute half and half or milk
- 2 tbsp maple syrup
- 1/2 tsp maple extract or substitute vanilla or almond extract
- 1 cup pecans heaping, halves or large pieces
Maple Glaze:
- 1 cup powdered sugar heaping
- 4-6 Tbsp maple syrup
- nuts chopped, for topping
Instructions
- Set the oven to 400F
- Put the flours, salt, baking powder, baking soda, and sugars into the bowl of a processor and pulse to combine.
- Add the cold butter and pulse about 30 times until the large chunks of butter are incorporated and the mix is grainy.
- In a liquid measuring cup beat the egg, and then add the maple syrup, and extract. Then add enough cold buttermilk to bring the liquid up to 1 cup.
- Add the pecans to the processor, and then, while you are pulsing the machine, pour the liquid into the dry just until it starts to come together. You may not need all the liquid.
- Transfer the dough to a floured surface and bring together into an 8 inch disk. If it is VERY wet, knead in a little more flour until it comes together. Cut the disk into 6 scones and lay them carefully on a silicone or parchment lined baking sheet. The dough will be wet, almost like a drop biscuit consistency.
- Put the tray in the refrigerator or freezer, if possible, for 15 minutes, while you clean up.
- Bake for about 20-25 minutes, until firm on top and lightly browned. Cool them on a rack while you make the glaze.
- Stir or whisk together the powdered sugar and -the maple syrup, beating until smooth and glossy. You want to get a thick but pourable consistency. Add more syrup if it's too thick, or a little more sugar if it's too thin.
- Spread a layer of glaze on each cooled scone and top with crushed pecans.
Notes
- To make smaller scones, cut the dough into 8 wedges and bake for about 15 minutes instead of the time for larger scones.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6scones
Amount Per Serving
Calories 666 kcal
% Daily Value*
| Calories | 666kcal | 33% |
| Carbohydrates | 89g | 30% |
| Protein | 10g | 20% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 423mg | 18% |
| Potassium | 450mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 51g | 102% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 163mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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