Pecan & Maple Oatmeal Scones Recipe

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)

Dry:

• 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!)

Wet:

• 1 Large Egg
• ½ C Half&Half
• ¼ C Maple Syrup

Glaze:

• 1C Powdered Sugar
• ¼ to ½ C Maple Syrup

Procedure:

1. 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.
2. 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.
3. Allow oatmeal and nuts to cool and add to flour mixture. Don’t melt the butter.
4. Combine all wet ingredients in a separate bowl and whisk to combine.
5. Add wet ingredients to dry ingredients and gently combine. Do not over mix.
6. 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.
7. Bake for 18 minutes at 450 until extremities are dark brown.
8. As scones are cooling, combine powdered sugar with maple syrup to make a thick glaze and pour over scones in decorative pattern.

Enjoy!