Maple Oat Pecan Scones
Yield: makes 10 scones
Servings: 10 scones
Calories: 496kcal
- 2 cups all-purpose flour (260 g)
- 1 cup rolled oats, (90 g) finely ground in food processor
- 4 Tablespoons maple syrup (or granulated sugar)
- 1 Tablespoon baking powder
- ¼ teaspoon fine sea salt
- 1 cup unsalted butter (226 g) cut into tablespoons, cold
- 1 cup heavy cream, (227 g) chilled
- ½ cup pecans, (60 g) lightly toasted, roughly chopped
- heavy cream, to brush tops
- turbinado sugar, as needed to sprinkle
Maple Glaze:
- 1 ½ cup confectioners' sugar, (170 g) sifted
- ¼ cup whole milk (57 g)
- ½ teaspoon maple extract
Preheat oven to 350℉. Line baking sheet with parchment paper and set aside.
In a large bowl, whisk together all-purpose flour, oat flour, maple sugar, baking powder, and salt.
Cut cold butter into dry mixture using a pastry blender, fork, or your fingers until mixture resembles coarse sand.
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.
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.
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.
Calories: 496kcal, Carbohydrates: 50g, Protein: 5g, Fat: 32g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 199mg, Potassium: 132mg, Fiber: 2g, Sugar: 24g, Vitamin A: 930IU, Vitamin C: 0.2mg, Calcium: 120mg, Iron: 2mg