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
Scale
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
