I saw these Maple Oat Nut Scones on an episode of the Pioneer Woman. Knowing how obsessed I am with Maple (I use a touch of it every morning on my oatmeal), I decided this would be a great recipe to try.
Scones are great because they are generally not too sweet. Unless you put this great Maple icing on them, that is!
You can probably omit the icing if you don’t like things too sweet, but they are totally delicious with it. I brought them to church and they disappeared!
So whether you’re making them for your family or taking to an event, these are surely going to be a hit.
PrintMaple Oat Nut Scones
- Total Time: 42 mins
- Yield: 8 1x
Ingredients
Scale
- Scones:
- 2–3/4 cups All-purpose Flour
- 1/2 cup Regular Oats, Ground In A Food Processor Or Blender
- 1/3 cup Sugar
- 2 Tablespoons Baking Powder
- 1/4 teaspoon Salt
- 2 sticks (1 Cup) Cold Butter, Cut Into Cubes
- 1/2 cup Pecans, Finely Chopped
- 3/4 cups Heavy Cream (more If Needed)
- 1 whole Egg
- 1 teaspoon Maple Extract
- Icing:
- 5 cups Powdered Sugar, sifted
- 1/4 cup Whole Milk
- 2 Tablespoons Melted Butter
- 2 Tablespoons Strong Coffee
- 2 teaspoons Maple Extract
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine flour, ground oats, sugar, baking powder, and salt. Stir to combine.
- Add butter pieces and use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans.
- Whisk together the cream, egg, and 1 teaspoon maple extract. Pour into flour mixture, stirring gently, until it all comes together. (Mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl.) If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra cream and work it in.
- Turn the dough out onto a cutting board or floured surface and use your hands to press into a 6-to-8-inch circle about 3/4 inch thick. Cut into 8 equal wedges (or you can cut into smaller wedges to get more.) Transfer to a baking sheet lined with a baking mat or parchment and bake for 20-24 minutes, or until poufy and set and just barely golden. (Shouldn’t have much color on them at all.) Remove from the oven and allow to cool completely.
- Combine all the icing ingredients. Make sure it’s thick but still pourable. Drizzle a very generous amount on each one, then sprinkle on a few more chopped pecans. Allow the icing to set completely, then serve.
- (Scones will keep nice and fresh for days in a plastic zipper bag.)
- Prep Time: 20 mins
- Cook Time: 22 mins
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