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