If you’re anything like me, you know the magic that happens when cozy oats meet the rich sweetness of maple. Today, I’m so excited to share my Glazed Oatmeal Maple Scones with Pecans & Currants Recipe—a scone that’s not just tasty but perfectly tender with a hint of rustic charm from oats, crunchy pecans, and chewy currants. This recipe has become a staple in my kitchen because it’s approachable, bakes up beautifully, and the maple glaze? Absolutely irresistible. Stick with me, and I’ll walk you through every step so your scones come out just like mine—golden, flavorful, and so good that you’ll want to make them again and again.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The oats, pecans, currants, and maple glaze harmonize beautifully without overwhelming each other.
- Moist and Tender Texture: The addition of cream and cold butter creates scones that are crumbly yet soft inside.
- Versatile and Freezer-Friendly: You can freeze the dough or baked scones—ideal for quick breakfasts or snacks.
- Easy to Follow: Clear steps and simple ingredients make it beginner-friendly without sacrificing flavor.
Ingredients You’ll Need
What really makes these scones stand out is how thoughtfully the ingredients come together. Rolled oats give them hearty texture, while the pecans add a toasty crunch. Currants bring a hint of tart sweetness that pairs incredible with maple syrup’s warm notes. Here’s a quick look at what you’ll want in your pantry.
- Unbleached all-purpose flour: This gives your scones structure without being too heavy—think soft but sturdy.
- Old-fashioned rolled oats: Avoid quick or instant oats here; the larger flakes provide that beautiful chew.
- Baking powder & baking soda: Together, they help your scones rise nicely and give a light texture.
- Salt: Just a pinch pulls out the flavors and balances the sweetness.
- Pecan halves: Toast them for extra depth and then chop roughly to keep a nice bite.
- Currants: Small, sweet-tart bites that brighten every mouthful—you could swap raisins if needed.
- Cold unsalted butter: Cutting it into small pieces keeps the dough flaky and tender—a must for scones.
- Cold heavy cream: Adds richness and moisture, helping the dough come together smoothly.
- Maple syrup: Both inside the dough and for the glaze—don’t skimp on real maple for that authentic flavor.
- Cold egg: Helps bind the dough and contributes to that golden color once baked.
- Confectioners’ sugar: For the glaze—gives a smooth, delicate sweetness on top.
- Water: A small amount to adjust glaze thickness for perfect drizzling.
Variations
One of the things I adore about this Glazed Oatmeal Maple Scones with Pecans & Currants Recipe is how easy it is to customize. Sometimes I swap currants for dried cranberries for a bit more tartness. Other times, a sprinkle of cinnamon or nutmeg sneaks into the batter for a cozy fall vibe. Don’t be afraid to make this your own!
- Dairy-Free Variation: Substitute vegan butter and use a plant-based cream to keep things dairy-free without losing richness.
- Nut-Free Option: Leave out pecans or replace them with sunflower seeds if you have allergies—still totally delightful.
- Seasonal Twist: Swap currants for chopped dried apricots or incorporate fresh berries when they’re in season for a burst of freshness.
- Maple Glaze Alternatives: If you’re out of maple syrup, honey or agave work well, just adjust quantities to taste.
How to Make Glazed Oatmeal Maple Scones with Pecans & Currants Recipe
Step 1: Mix Dry Ingredients and Incorporate Butter
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper—that’s essential for easy cleanup and prevents sticking. In a mixer fitted with the paddle attachment (or with a handheld mixer), blend the flour, oats, baking powder, baking soda, salt, chopped toasted pecans, and currants on low speed. This only takes about 10 to 15 seconds—just enough to combine. Next, scatter cold, cubed butter over the mixture and beat again on low for 30 seconds or so. You want the butter to break down into grape-sized chunks; this is key to those tender flakes in the scones. Pro tip: Keep the butter cold to get that flaky texture—if it gets too warm, your scones might turn out dense.
Step 2: Add Wet Ingredients and Form the Dough
In a small bowl, whisk together cold heavy cream, maple syrup, and the cold egg until smooth. Pour this wet mix into your dry mixture while running the mixer on low speed, mixing just until the dough holds together—it’ll look fairly wet, which is perfect. Stop mixing once combined to avoid tough scones. Then, scrape down the sides of the bowl with a rubber spatula to pick up any last bits of flour. Here’s a trick I learned: using a rubber spatula to gently bring everything together ensures even mixing without overworking the dough.
Step 3: Portion and Bake Your Scones
Use an ice cream scooper to drop generous mounds (about ⅓ cup each) of dough onto the parchment-lined baking sheet. Space them about 2 inches apart—they won’t spread much, but a little room helps with even baking. You should get about 8 scones. Pop them into the oven and bake for 25-30 minutes, until edges are golden and tops have that lovely light golden color. My oven tends to run warm, so I start checking at 25 minutes. Let the scones cool for at least 30 minutes on a wire rack—this step is vital for the glaze to set properly later.
Step 4: Make and Drizzle the Maple Glaze
While your scones cool, whisk together confectioners’ sugar and maple syrup in a small bowl. The trick is to add water little by little, just enough to make a smooth, pourable glaze that’s not too runny. When your scones are cool, place them back on the parchment-lined tray and drizzle the glaze evenly over each one with a spoon. This finishing touch makes these scones glow—and trust me, your family will go crazy for that sweet maple kiss.
Pro Tips for Making Glazed Oatmeal Maple Scones with Pecans & Currants Recipe
- Keep Ingredients Cold: Particularly the butter, cream, and egg—this helps create that flaky texture and prevents dense scones.
- Don’t Overmix the Dough: Aim for just combined to avoid tough scones. It’s okay if the dough looks a little wet.
- Toast Your Pecans: I love toasting pecans in a dry skillet for a few minutes to bring out their nuttiness—it adds so much depth.
- Cool Completely Before Glazing: The glaze sets best when scones are fully cooled—rushing this step can make your glaze runny.
How to Serve Glazed Oatmeal Maple Scones with Pecans & Currants Recipe
Garnishes
I love to add a little extra flare when serving these scones by topping them with a few extra pecan halves or a dusting of cinnamon sugar—makes them look special without any fuss. A small rosemary sprig on the side adds a lovely fresh aroma that warms up breakfast time.
Side Dishes
These scones are fantastic with a cup of strong coffee or a milky chai tea. Sometimes I serve them with a side of fresh fruit salad or a smear of cream cheese for an extra indulgent breakfast or afternoon snack. They also make a great companion to scrambled eggs if you want a heartier brunch.
Creative Ways to Present
Hosting brunch? Arrange the scones on a tiered cake stand with small bowls of clotted cream, extra maple syrup, and softened butter on the side so everyone can customize their treat. I’ve also wrapped individual scones in parchment tied with twine for gifting—they look adorable and taste wonderful.
Make Ahead and Storage
Storing Leftovers
After baking, let your scones cool fully before storing them in an airtight container. I separate layers with parchment paper to keep them from sticking together. They’ll stay fresh at room temperature for 2 days, but personally, I prefer refrigerating if I plan to keep them a bit longer—to preserve that lovely texture and flavor.
Freezing
This Glazed Oatmeal Maple Scones with Pecans & Currants Recipe is freezer-friendly, which has saved me so many times! I usually scoop the dough into mounds, flash freeze them on a baking sheet, and then transfer to a sealed bag. When I want fresh scones, I bake them straight from the freezer—just add a couple of minutes to the baking time, and you’re good to go. Freezing before baking really locks in that fresh-baked flavor.
Reheating
To refresh leftover scones, I like to warm them up gently in a 300°F oven for about 5-7 minutes. This revives the crisp outer edge and soft crumb inside. Avoid microwaving if you can—it tends to make scones chewy rather than tender. A quick tip: cover loosely with foil to prevent over-browning while reheating.
FAQs
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Can I use quick oats instead of rolled oats in this recipe?
While you technically can, I recommend sticking with old-fashioned rolled oats. They hold up better during baking and give your scones that satisfying chewy texture. Quick oats tend to get mushy and may change the texture of the dough.
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What’s the difference between baking powder and baking soda here?
Baking powder provides most of the rise because it contains both an acid and base, while the small amount of baking soda helps balance acidity from the maple syrup to improve browning and tenderness. Together, they ensure your scones are light and golden.
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Can I make these scones vegan?
Absolutely! Swap out the butter for a vegan alternative and use a plant-based cream substitute, like coconut cream or oat milk with a tablespoon of oil. Use a flax or chia egg in place of the real egg. The texture will be a bit different, but still delicious.
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How should I store leftover scones to keep them fresh?
Store them in an airtight container at room temperature for up to two days. For longer storage, refrigerate or freeze them—just remember to let them come back to room temperature before enjoying or gently reheat as needed.
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Why is it important to let scones cool before glazing?
Glazing warm scones can cause the glaze to melt and run off instead of setting smoothly on top. Letting them cool for about 30 minutes ensures the glaze adheres nicely and creates a pretty, sweet finish.
Final Thoughts
This Glazed Oatmeal Maple Scones with Pecans & Currants Recipe is one of those comforting, feel-good bakes that always reminds me of lazy weekend mornings and the simple joy of sharing a homemade treat. I adore how these scones come together so easily but deliver layers of flavor and texture that feel special. Whether you’re a seasoned baker or just looking for a sweet, wholesome snack, I promise these will quickly become your go-to. So grab your ingredients, turn on some good music, and enjoy the delicious process. Trust me, you’re going to love these as much as I do!
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Glazed Oatmeal Maple Scones with Pecans & Currants Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 scones
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Description
These Glazed Oatmeal Maple Scones with Pecans & Currants offer a delightful combination of hearty oats, sweet maple syrup, and crunchy pecans, all topped with a smooth maple glaze. Perfect as a cozy breakfast treat or an afternoon snack, these scones combine rustic flavors with a tender, buttery crumb and a sweet finish.
Ingredients
For the Scones
- 1½ cups unbleached all-purpose flour
- 1¼ cups old-fashioned rolled oats (not quick cooking or instant)
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup pecan halves, toasted (if desired) and chopped
- ½ cup currants (or raisins)
- ½ cup (1 stick) cold unsalted butter, cut into 10 pieces
- ⅓ cup cold heavy cream
- ½ cup maple syrup
- 1 cold egg
For the Glaze
- ½ cup confectioners’ sugar
- 3 tablespoons maple syrup
- 1 to 2 tablespoons water
Instructions
- Preheat Oven and Prepare Baking Sheet: Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet thoroughly with parchment paper to prevent sticking and for easy cleanup.
- Mix Dry Ingredients with Pecans and Currants: In a stand mixer fitted with a paddle attachment, or using a handheld mixer on low speed, combine the flour, rolled oats, baking powder, baking soda, salt, toasted and chopped pecans, and currants. Mix for 10 to 15 seconds to evenly distribute all dry ingredients.
- Incorporate Butter: Scatter cold butter pieces over the dry mixture and beat on low speed for about 30 seconds. The butter should be partially broken down into grape-sized pieces, which helps create the crumbly texture of the scones.
- Combine Wet Ingredients: In a separate small bowl, whisk together cold heavy cream, maple syrup, and a cold egg until thoroughly mixed to ensure an even incorporation.
- Form the Dough: Pour the wet cream mixture into the dry mixture containing butter. Mix on low speed for about 20 seconds until the dough begins to come together; it will be fairly wet at this stage. Then remove the bowl from the mixer and use a rubber spatula to scrape down the sides, making sure all flour is incorporated.
- Scoop Dough onto Baking Sheet: Using an ice cream scooper, drop mounded ⅓ cup portions of dough onto the prepared parchment-lined baking sheet, spacing 8 mounds about 2 inches apart.
- Bake the Scones: Place the baking sheet in the oven and bake for 25-30 minutes until scones are golden brown on the edges and lightly golden on top, indicating they are fully cooked through.
- Cool the Scones: Remove the scones from the oven and transfer them to a wire rack. Allow them to cool for about 30 minutes. Retain the parchment paper for the next step.
- Prepare Maple Glaze: While the scones cool, whisk together confectioners’ sugar, maple syrup, and enough water (1 to 2 tablespoons) to form a smooth, pourable glaze.
- Glaze the Scones: Once cooled, place the scones back on the parchment-lined baking sheet and evenly drizzle the maple glaze over the tops using a spoon.
- Freezer-Friendly Instructions: To freeze dough, scoop into mounds on a baking sheet and freeze until solid. Transfer to a sealable bag after pressing out air. Bake directly from frozen, adding 1-2 minutes to baking time. To freeze after baking, cool scones completely, store in an airtight container between layers of parchment or foil, and bring to room temperature before serving.
Notes
- Use old-fashioned rolled oats rather than quick-cooking for better texture.
- To toast pecans, place them in a dry skillet over medium heat, shaking often until fragrant and lightly browned.
- Keep all ingredients cold, especially butter and egg, for flakier scones.
- Do not overmix the dough to prevent tough scones.
- Glaze adds sweetness and visual appeal but can be omitted if preferred.
- These scones freeze well both before and after baking; freezing before baking gives the best texture.
- Allow scones to cool thoroughly before glazing to prevent the glaze from melting and running off.
Nutrition
- Serving Size: 1 scone
- Calories: 290
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
