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Homemade baked scones with hearty oats and pecans finished with a sweet creamy glaze

Maple Oat Pecan Scones

Tender Maple Oat Pecan Scones made with ground oats, maple syrup, heavy cream, pecans, and a sweet maple glaze.
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Course: Breakfast, Brunch
Cuisine: American
Keyword: Maple Oat Pecan Scones

Ingredients

For the Scones

  • 1 c old-fashioned oats
  • 1 1/2 c flour
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 2 tbsp maple syrup
  • 3 tbsp cold butter cut into small pieces
  • 1 large egg
  • 1/2 c heavy cream
  • 1 tsp maple extract
  • 2/3 c pecans coarsely chopped

For the Maple Glaze

  • 1 c plus 3 tbsp powdered sugar
  • 1/2 tsp maple extract
  • 2 tbsp milk or water

For the Powdered Sugar Drizzle

  • 1 c plus 1 tbsp powdered sugar
  • 2 tbsp milk or water

Instructions

  • Preheat the oven to 425°F.
  • Line a baking sheet with parchment paper and set aside.
  • Place the old-fashioned oats in a food processor or blender.
  • Process until the oats are finely ground.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, ground oats, sugar, salt, and baking powder.
  • Mix until evenly combined.
  • Add the cold butter pieces to the flour mixture.
  • Toss lightly with a fork to coat the butter with the dry ingredients.
  • Mix on medium-low speed until the texture resembles coarse cornmeal and the butter pieces are no larger than small peas.
  • Add the maple syrup.
  • Mix until incorporated.
  • In a 2-cup glass measuring cup, combine the heavy cream, egg, and maple extract.
  • Whisk until fully blended.
  • Pour the cream mixture into the flour mixture.
  • Mix until a soft dough forms.
  • Add the chopped pecans.
  • Mix only until the pecans are evenly incorporated.
  • Transfer the dough to a lightly floured surface.
  • Lightly flour your hands.
  • Gently knead and pat the dough into an 8 to 10-inch circle.
  • Cut the dough into 8 wedges.
  • Place the wedges on the prepared baking sheet.
  • Bake for 13 to 15 minutes, or until the scones are lightly browned.
  • Transfer the baked scones to a wire rack.
  • Allow the scones to cool completely before glazing.
  • To prepare the maple glaze, combine the powdered sugar, maple extract, and milk or water in a small bowl.
  • Mix until smooth.
  • Brush the maple glaze over the top of each cooled scone.
  • Allow the glaze to firm.
  • To prepare the powdered sugar drizzle, combine the powdered sugar and milk or water in a separate bowl.
  • Mix until smooth.
  • Drizzle the powdered sugar glaze over each scone.
  • Allow the icing to dry for approximately 1 hour before serving.

Notes

To make these Maple Oat Pecan Scones gluten free, replace the flour with a gluten-free 1:1 baking flour blend that contains xanthan gum.
Use certified gluten-free old-fashioned oats, as regular oats may be processed in facilities that also handle wheat.
Confirm that the baking powder, powdered sugar, maple extract, maple syrup, pecans, and all packaged ingredients are labeled gluten free.
Use clean bowls, measuring cups, mixer attachments, baking sheets, parchment paper, and cooling racks to prevent gluten cross-contact.
Avoid overmixing the gluten-free dough, as this may affect the final texture.