Maple Oat Nut Scones

17 ingredients
7 steps

Ingredients

  • SCONES
  • 2-3/4 cups All-purpose Flour
  • 1/2 cups Regular Oats, Ground In A Food Processor Or Blender
  • 1/3 cups Sugar
  • 2 Tablespoons Baking Powder
  • 1/4 teaspoons Salt
  • 2 sticks (1 Cup) Cold Butter, Cut Into Cubes
  • 1/2 cups Pecans, Finely Chopped
  • 3/4 cups Heavy Cream (more If Needed)
  • 1 whole Egg
  • 1 teaspoon Maple Extract
  • Icing
  • 5 cups Powdered Sugar
  • 1/4 cups Whole Milk
  • 2 Tablespoons Melted Butter
  • 2 Tablespoons Strong Coffee
  • 2 teaspoons Maple Extract

Directions

  1. 1
    Preheat oven to 350 degrees.
  2. 2
    In a large bowl, combine flour, ground oats, sugar, baking powder, and salt. Stir to combine.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.
  6. 6
    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.
  7. 7
    (Scones will keep nice and fresh for days in a plastic zipper bag.)

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