Comments on: Maple Oat Pecan Scones

By: Megan

Megan — Thu, 26 Aug 2021 13:02:07 +0000

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!

By: Lauren Keating

Lauren Keating — Mon, 24 Aug 2015 01:11:26 +0000

In reply to Shari. 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.

By: Shari

Shari — Mon, 24 Aug 2015 00:16:55 +0000

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?

By: Amy Christensen

Amy Christensen — Wed, 06 Nov 2013 15:54:00 +0000

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!

By: Lauren Keating

Lauren Keating — Sun, 13 Oct 2013 13:57:19 +0000

In reply to Kim Heyer.

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.

By: Kim Heyer

Kim Heyer — Sun, 13 Oct 2013 13:09:00 +0000

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.

By: april n.

april n. — Mon, 04 Mar 2013 15:53:03 +0000

Oops…. never mind. Guess I should read the whole post instead of skipping to the recipe :/

By: april n.

april n. — Mon, 04 Mar 2013 15:51:57 +0000

How much maple extract? I see both maple syrup measuments but not the extract.

By: Kitchen Ninja

Kitchen Ninja — Thu, 01 Nov 2012 19:06:01 +0000

Scones with maple — excellent combination. I can’t wait to try these!

By: lauren

lauren — Wed, 31 Oct 2012 01:40:49 +0000

In reply to kelli@eat.pray.read.love. 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.