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Pecan and Maple Oatmeal Scones

This is a stellar recipe for pecan and maple oatmeal scones. The key to the scones is to toast the oats and pecans in a warm (350° F) oven for about 15 minutes. This results in a 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.

Maple Pecan Oatmeal Scones

Diet: Vegetarian, Contains Nuts

Prep Time: 20 Minutes
Cook Time: 33 Minutes
Total Time: 53 Minutes
Servings: 8


  • 1½ cups rolled oats
  • ¼ cup pecans, raw, coarsely chopped (can be substituted with walnuts or omitted entirely)
  • 1½ cup all purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 10 Tbsp unsalted butter, cold, cut into half-inch cubes
  • 1 large egg
  • ½ cup half & half
  • ¼ cup pure maple syrup
  • ___GLAZE___
  • 1 cup powdered sugar
  • ¼ to ½ cup pure maple syrup


  1. Toast oats by spreading evenly on baking sheet and placing in a 350° F oven for 10 minutes, add pecans and toast 5 minutes more. Increase oven temperature to 450° F after removing oats and pecans.

  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 get too warm.

  3. Allow oats and pecans to cool and add to flour mixture. Don’t melt the butter when combining.

  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° F until edges 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.

Recipe By: Chef at Castle in the Country - January 23, 2024