Maple Pecan Scones
User Reviews
5
Maple Pecan Scones
Description
This recipe produces scones with a hearty texture thanks to the addition of ground quick oats combined with all-purpose flour, delivering some chew alongside the typical crumbly scone feel. The inclusion of both brown and granulated sugar balances sweetness and depth of flavor. Butter is grated frozen and cut into the flour and oat mixture, preserving cold butter pieces that create flaky layers on baking.
Once the wet ingredients including heavy cream, egg, maple extract, and vanilla are mixed in, the dough is handled briefly to maintain tenderness. Chopped pecans add crunch and a nutty note throughout the scones. Baking at a high temperature encourages a golden exterior with a soft interior.
Finally, drizzling a glaze made from powdered sugar, heavy cream, milk, and maple extract complements the scone’s flavors with smooth sweetness and a maple aroma. These scones make a satisfying morning treat or afternoon snack when paired with tea or coffee.
Ingredients
Scone
- 10 Tbsp unsalted butter frozen for 30 minutes
- 3/4 cup (75g) quick oats
- 1 3/4 cups (248g) all-purpose flour
- 1/4 cup (55g) light brown sugar packed
- 1/4 cup (55g) granulated sugar
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup (105g) pecans divided, chopped
- 1/2 cup + 1 Tbsp (150ml) heavy cream divided
- 1 egg large
- 1 tsp maple extract
- 3/4 tsp vanilla extract
Glaze
- 1 cup (130g) powdered sugar
- 1 Tbsp heavy cream then more as needed
- 1 Tbsp milk
- 1 1/2 tsp maple extract or more to taste
Instructions
- For the scones: Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone liner. In a food processor, pulse oats until ground into a flour, about 1 - 2 minutes.
- Pour oats into a large mixing bowl along with flour, brown sugar, granulated sugar, baking powder, baking soda and salt. Whisk well to combine while breaking up clumps of brown sugar.
- In a small mixing bowl whisk together 1/2 cup of the heavy cream, the egg, maple extract and vanilla extract. Grate butter on the small holes of a box grater and add to flour mixture (use a butter knife to scrape any excess from grater).
- Cut butter into flour mixture using a pastry cutter or fork until it resembles a coarse meal. Stir in 2/3 cup of the pecans.
- Pour cream mixture into flour mixture and toss with a rubber spatula until evenly moistened and it starts to come together in large clumps, then gently knead mixture in bowl by hand several times until it comes together.
- Pour into a lightly floured surface and gently pat and shape into a 8 1/2-inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet and brush tops with remaining 1 Tbsp heavy cream.
- Bake in preheated oven until golden, about 13 - 15 minutes.
- Cool on a wire rack slightly then spoon and spread glaze over scones and sprinkle with remaining 1/3 cup pecans. Allow glaze to set at room temperature, store in an airtight container once cool.
- For the glaze: Whisk together all glaze ingredients in a small mixing until well combined. Thin with additional cream as needed, 1 tsp at a time.
User Reviews
Overall Rating
5
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