Maple Oat Pecan Scones

maple scones 1

I used to go to Starbucks all the time.  Back in high school and college, I’d go at least three times a week.  Since moving to Silver Lake almost two years ago, I’ve become addicted to other coffee shops.

I have nothing against Starbucks, but one reason I avoid the store is because I can’t go inside without buying a maple scone.  And when they don’t have any during that visit, my heart breaks a little and my stomach frowns.

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Naturally, to cure myself of this addiction and unwanted habit, I have decided make my own maple scones.  I figure if I eat enough of these, I will eventually get over the maple scone and stop buying them.  Although, once I move on, I am bound to find another sweet addiction.

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I like crumbly, not too sweet scones that I can enjoy with my coffee drink.  The scone itself is pretty plain.  It’s the addition of the sweet maple glaze that brings this scone to life.

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Maple Oat Pecan Scones

Yield: makes 10 scones

Author The Little Epicurean

Ingredients

  • 2 cups all-purpose flour
  • 1 cup rolled oats, finely ground in food processor
  • 4 Tablespoons maple syrup (or granulated sugar)
  • 1 Tablespoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 cup unsalted butter, cut into tablespoons, cold
  • 1 cup heavy cream, chilled
  • 1/2 cup pecans, lightly toasted, roughly chopped
  • heavy cream, to brush tops
  • turbinado sugar, as needed to sprinkle

Maple Glaze:

  • 1 1/2 cup confectioners' sugar, sifted
  • 1/4 cup whole milk
  • 1/2 teaspoon maple extract

Instructions

  1. Preheat oven to 350 degrees F.  Line baking sheet with parchment paper and set aside.

  2.  In a large bowl, whisk together all-purpose flour, oat flour, maple sugar, baking powder, and salt.

  3. Cut cold butter into dry mixture using a pastry blender, fork, or your fingers until mixture resembles coarse sand.

  4. Make a well in the dry ingredients. Add cream. Fold until almost combined. Add chopped pecans and mix until incorporated and all the dry has been hydrated. The dough will be a little sticky.

  5. Turn dough onto a lightly floured surface. Pat into a circle abound 1 inch thick. Using a sharp knife, cut into 10 equal pieces. Transfer to prepared baking sheet. Brush tops of scones with heavy cream and sprinkle generously with turbinado sugar.

  6. Bake for 20-25 minutes until slightly golden brown. Let cool on baking sheet for a couple of minutes before transferring to wire rack to cool completely. Once cooled or at room temperature, proceed with maple glaze.

Maple Glaze:

  1. Whisk all ingredients together in a medium bowl until smooth.  Drizzle over cooled scones and let sit until glaze has set.

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