Fluffy Maple Pecan Scones
Tender, buttery scones loaded with oats and pecans, finished with a sweet maple glaze. Fiber-rich, protein-packed, and quick to prepare, these scones make a perfect breakfast or snack for everyday enjoyment.
Equipment
- 1 Food processor
- 1 large mixing bowl
- 1 Small Mixing Bowl
- 1 pastry cutter (or fork)
- 1 Rubber spatula
Ingredients
For the Scones:
- 10 Tbsp unsalted butter frozen
- 3/4 cup quick oats
- 1 3/4 cups all-purpose flour
- 1/4 cup light-brown sugar packed
- 1/4 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped pecans divided
- 1/2 cup + 1 Tbsp heavy cream divided
- 1 large egg
- 1 tsp maple extract
- 3/4 tsp vanilla extract
For the Maple Glaze:
- 1 cup powdered sugar
- 1 Tbsp heavy cream plus more as needed
- 1 Tbsp milk
- 1 1/2 tsp maple extract or to taste
Instructions
- Preheat Oven and Prepare Pan: Before starting the dough, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking. This step ensures your scones bake evenly and develop a golden, slightly crisp exterior without sticking to the pan.
- Process Oats Into Flour: Place 3/4 cup quick oats into a food processor. Pulse continuously for 1–2 minutes until the oats reach a fine, flour-like consistency. This oat flour adds fiber, subtle nuttiness, and a tender crumb to the scones. Pour the processed oats into a large mixing bowl for later use.
- Combine Dry Ingredients: To the bowl of oat flour, add 1 3/4 cups all-purpose flour, 1/4 cup light-brown sugar (packed), 1/4 cup granulated sugar, 2 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt. Whisk everything together thoroughly, breaking up any clumps of brown sugar. This ensures an even distribution of leavening agents and sweetness for a uniform rise and flavor in your scones.
- Prepare Wet Ingredients: In a small mixing bowl, whisk together 1/2 cup heavy cream, 1 large egg, 1 tsp maple extract, and 3/4 tsp vanilla extract until fully combined. This mixture provides moisture, flavor, and richness, helping the scone dough come together smoothly.
- Grate and Incorporate Butter: Using a box grater, grate 10 Tbsp frozen unsalted butter on the small holes. Scrape any remaining butter with a butter knife. The cold, grated butter creates flaky layers in your scones. Add the butter to the dry ingredients.
- Cut Butter Into Dry Mixture: Using a pastry cutter or fork, cut the butter into the flour mixture until it resembles coarse crumbs or a sandy texture. Work quickly to prevent the butter from melting. Stir in 2/3 cup of chopped pecans, reserving the rest for garnish. The pecans provide crunch and a nutty flavor that pairs perfectly with maple.
- Combine Wet and Dry Ingredients: Pour the wet cream mixture over the dry ingredients. Using a rubber spatula, toss the mixture gently until it starts to form large clumps. Avoid overmixing to ensure tender scones. Then, knead the dough gently by hand in the bowl a few times until it comes together into a cohesive mass.
- Shape Dough Into a Round: Lightly flour a clean work surface. Transfer the dough onto the surface and pat it into an 8 1/2-inch round disk about 1 inch thick. Take care to press evenly without compressing the dough too much.
- Cut Scones Into Wedges: Using a sharp knife or bench scraper, cut the round dough into 8 equal wedges. Arrange them carefully on the prepared baking sheet, spacing them slightly apart to allow for expansion during baking.
- Brush With Cream: Brush the tops of each wedge with the remaining 1 Tbsp heavy cream. This helps the scones develop a beautiful golden brown color during baking and adds a touch of moisture for a soft, tender crust.
- Bake Until Golden: Place the baking sheet in the preheated oven. Bake for 13–15 minutes or until the scones are light golden brown on top and firm to the touch. Rotate the pan halfway through baking if your oven has hot spots.
- Cool on Wire Rack: Carefully transfer the baked scones to a wire cooling rack. Allow them to cool slightly for 5–10 minutes before glazing. This step ensures the glaze adheres properly without melting off.
- Prepare Maple Glaze: In a small mixing bowl, whisk together 1 cup powdered sugar, 1 Tbsp heavy cream, 1 Tbsp milk, and 1 1/2 tsp maple extract. Adjust the consistency with extra cream, 1 tsp at a time, until the glaze is pourable but not too thin.
- Glaze and Garnish Scones: Spoon or drizzle the glaze evenly over each scone. Sprinkle the remaining 1/3 cup chopped pecans on top while the glaze is still wet. Allow the glaze to set at room temperature for 10–15 minutes before serving.
- Store Properly: Once fully cooled, store the scones in an airtight container at room temperature for up to 3 days, or freeze for up to a month. Reheat gently before serving for a fresh-baked experience.
Notes
- Butter Temperature Matters: Keep your butter frozen until ready to grate. Cold butter ensures flaky layers and a tender crumb.
- Oat Flour Adds Fiber: Grinding oats to a fine flour boosts fiber and protein while keeping the scones tender.
- Don’t Overmix Dough: Handle the dough gently to avoid dense scones. Stop mixing as soon as the dough comes together.
- Customize Nuts: Pecans are traditional, but walnuts or almonds work well for a different flavor profile.
- Glaze Consistency: Adjust the glaze with a teaspoon of cream or milk at a time for a pourable but thick texture.
