If there’s one thing I’ve been more obsessed with than Brussels sprouts lately, it’s maple. It all started with a drive to Vermont to take in the foliage. Along the way, we stopped at one of our favorite chocolate shops and I picked up a small package of maple shortbread cookies and the most adorable little jug of syrup I’ve ever seen. Since then, it’s pretty much been all maple all the time.
When it came time to pick a recipe to make for this month’s secret recipe club, I crossed my fingers and hoped to find something maple-y. Success! These maple pecan scones from Baking & Creating with Avril fit the bill perfectly, and they’re delicious to boot!
Some scones can be dry and crumbly, but these are just about perfect. They fall apart into large, moist crumbs when you bite into them and chopped pecans and pulverized oats give them a great texture and nutty flavor. A simple maple glaze on top gives them a little bit of crunch and an extra burst of maple goodness. The flavor reminds me of my favorite butter pecan ice cream, but with a sophisticated maple twist. They’re perfect for breakfast or as an afternoon treat with a cup of tea.
The original recipe called for maple extract, but I don’t know where to get that and I didn’t feel like hunting it down. I used extra maple syrup instead and it worked just fine – I’ll happily make them that way again. Actually, the only thing I wold change is that next time I’d make the scones a little smaller (for a total of 12 or 16) as these were pretty big (think bakery-sized).
Maple Oat Pecan Scones
Prep Time: 10 minutes; Total Time: 45 minutes
- 1 cup Old Fashioned Oats
- 1 1/2 cups Flour
- 2 Tablespoons Sugar
- 1/2 teaspoon Salt
- 1 Tablespoon Baking Powder
- 4 Tablespoons Maple Syrup
- 2 1/2 tablespoon Cold Butter, cut into small pieces
- 1 Egg
- 1/2 cup Fat Free Half and Half
- 1/2 cup Chopped Pecans
- 1/2 cup Powdered Sugar
- 1 Tablespoon Maple Syrup
- 2 teaspoons Warm Water
- Preheat oven to 425ºF. Line a baking sheet with parchment paper and set aside.
- Using a food processor or blender, finely grind the oats. Mix together flour, oats, sugar, salt and baking powder in a large bowl. Add in maple syrup and butter pieces. Use a fork to cut the butter into the dry ingredients – it should have a coarse, sandy texture. In a second bowl, beat together egg, cream and maple extract. Pour mixture into flour mixture and mix until combined. Add in chopped pecans and mix just until incorporated.
- Separate dough into 8 pieces. Form each piece into a flattened disk, about 2 inches high and 4 inches across. Place onto prepared baking sheet. Bake for 12-14 minutes or until lightly brown. Let cool completely – at least 10 minutes.
- Combine powdered sugar, maple syrup and water all together until smooth in a medium bowl. Adjust water to get to the desired consistency. Drizzle scones with glaze. Let sit 15 minutes before serving.
23 thoughts on “Maple Oat Pecan Scones”
These have become a family favorite breakfast in my house! I use whole wheat flour in the recipe and I actually prefer them without the glaze, but instead with some butter on top. Thanks for sharing!
These look perfect for a big family breakfast I’m planning. One question though–can I bake these in advance? If so, how should they be stored and should the glaze be added just before serving? I’d love to make them, but need to do as much in advance as possible, at least 4 days in advance. Help?
They do keep, but 4 days might be a little long. I’d try freezing them (unglazed) and pulling them out to defrost the night before.
wow, these were perfect! I followed your recipe (Sort’ve), but I added about a quarter cup of greek yogurt, and a quarter cup of oil instead of the butter. And I used an egg glaze to make the outside crispy, and added some dates, 1 TBS more maple syrup and no sugar. They were by far the most amazing scones I’ve ever had/made. YUM!
I made these and for some reason my dough was very wet, like a drop biscuit dough. I followed the recipe… I’m assuming my flour or oat measurements were off; like not packing the flour or grinding the oats too much? They still turned out delicious, just more biscuit like than scone.
I’m glad that they tastes good, but I’m sorry that the texture was off. The dough definitely shouldn’t be that wet – it should be thick enough to shape with your hands. It could have been that your oats weren’t ground finely enough (I process them until they resemble flour) but honestly even the weather can have an effect on baking. I cannot for the life of me get scones to come out right when it’s humid! I’m not sure what it’s like whee you are, but that might have had something to do with it as well.
Oops…. never mind. Guess I should read the whole post instead of skipping to the recipe :/
How much maple extract? I see both maple syrup measuments but not the extract.
Scones with maple — excellent combination. I can’t wait to try these!
Um these look pretty much amazing. I wonder how they would work with substituting 1/2 of the flour with whole wheat? I might have to find out! 🙂
If you try it, let me know how it turns out! I had considered doing that myself but thought it might be overkill since there’s already oat flour in the. Having tried them as us though, I do think it might be good with whole wheat.
I made a maple vinaigrette the other day for a salad and it definitely jump-started the maple obsession in me also! these scones look like the perfect way to keep fueling it!
Yummmmmy! These sound like the perfect breakfast! If only I were more organized in the evening…
Beautiful photos by the way! 🙂