This is a stellar recipe for Pecan and Maple Oatmeal Scones.
The key with to the scones is to toast the oatmeal in a warm (350F) oven for about 20 minutes. This results in better oatmeal flavor throughout the scones. Otherwise this is a basic biscuit recipe that everyone can be successful with. Another trick is how we add a little more liquid in the form of maple syrup along with the half & half to keep them moist and add incredible flavor.
Ingredients (makes 8 scones)
- 1 ½ Cups Rolled Oats
- ¼ Cup Pecans, coarsely chopped (Can be substituted with Walnuts or omitted entirely)
- 1 ½ Cup All Purpose Flour
- 2t Baking Powder
- ½ t Salt
- 10T Unsalted Butter, cut into ½ inch cubes (cold!)
- 1 Large Egg
- ½ C Half&Half
- ¼ C Maple Syrup
- 1C Powdered Sugar
- ¼ to ½ C Maple Syrup
- Toast Oatmeal by spreading evenly on baking sheet and placing in a 350 oven for 10 minutes, add nuts and toast 5 minutes more.Increase oven temperature to 450 after removing oatmeal.
- Combine flour, baking powder and salt. Cut in butter (in your preferred way: use a food processor, or a stand mixer, or by hand) until largest pieces of butter are the size of peas and the flour has taken on a color and texture like cornmeal. Do not allow butter to melt.
- Allow oatmeal and nuts to cool and add to flour mixture. Don’t melt the butter.
- Combine all wet ingredients in a separate bowl and whisk to combine.
- Add wet ingredients to dry ingredients and gently combine. Do not over mix.
- Turn mixture onto a work surface and shape into a disk approximately 8 inches in diameter. Dough should be wet and sticky. Cut into 8 wedges and transfer to baking sheet.
- Bake for 18 minutes at 450 until extremities are dark brown.
- As scones are cooling, combine powdered sugar with maple syrup to make a thick glaze and pour over scones in decorative pattern.