Maple Oat Pecan Scones

By Sally's Baking Recipes · 75 min

Ingredients

Instructions

1. Toast the pecans and oats in a dry medium skillet over medium heat, stirring, until nutty and toasty, about 4–5 minutes.
2. Add the cinnamon, salt and maple syrup; the syrup will bubble up. Cook, stirring, until it thickens into a glaze coating the pecans and oats, about 2–3 minutes.
3. Take off the heat, move the mixture to a cutting board and let it cool.
4. In a large bowl, whisk the flour, baking powder and salt. Cut in the cold cubed butter with a pastry cutter, forks or fingers until it looks like pea-sized crumbs.
5. In a medium bowl, whisk the brown sugar, cream, egg, vanilla and maple extract until smooth. Pour into the dry ingredients and stir gently with a spatula until the dough starts to come together. Do not overmix.
6. Roughly chop the cooled pecan-oat mixture and fold it into the dough, using floured hands if needed. The dough will be crumbly.
7. Shape the dough into a ball on a floured surface, press into a neat 8-inch disc and cut into 8 equal wedges with a very sharp knife or bench scraper.
8. Refrigerate the shaped scones for at least 15 minutes and up to 1 day.
9. Preheat the oven to 400°F (204°C) and line a large baking sheet with parchment or a silicone mat.
10. Set the chilled scones at least 2 inches apart on the sheet and brush the tops lightly with cream.
11. Bake for 18–24 minutes, until golden brown. Cool for a few minutes while you make the icing.
12. Melt the butter and maple syrup in a small saucepan over low heat, stirring occasionally. Off the heat, whisk in the sifted confectioners' sugar and salt, tasting and adding a pinch more salt if wanted. Reheat over the stove if it sets too fast.
13. When the scones are cool enough to handle, dip the tops in the icing and set them on a rack over a lined sheet to catch drips. Sprinkle oats on the icing before it sets, and drizzle any leftover icing over the tops.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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