Description
Delight in these rustic Glazed Oatmeal Maple Scones featuring toasted pecans and sweet currants, baked to golden perfection and finished with a luscious maple syrup glaze. Perfectly tender and packed with wholesome oats, these scones make a sophisticated breakfast treat or afternoon snack.
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 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°F. Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Mix Dry Ingredients: Using a stand mixer with paddle attachment or handheld mixer, combine flour, oats, baking powder, baking soda, salt, toasted pecans, and currants on low speed for 10 to 15 seconds to evenly distribute the dry ingredients.
- Incorporate Butter: Scatter cold butter pieces over the dry mixture and beat on low speed for about 30 seconds until the butter is partially broken down but still forms grape-sized chunks, creating a flaky texture.
- Combine Wet Ingredients: In a small bowl, whisk together cold heavy cream, maple syrup, and egg until smooth and fully combined, preparing the liquid base to bring the dough together.
- Mix Dough: Pour the wet mixture into the butter mixture and mix on low speed for about 20 seconds or until the dough just comes together, keeping it fairly wet but cohesive.
- Scrape Bowl and Portion Dough: Remove bowl from mixer, scrape sides with a rubber spatula to ensure uniform incorporation, then use an ice cream scoop to drop ⅓ cup mounded scoops of dough onto the prepared baking sheet, spacing 2 inches apart to allow for expansion, forming 8 scones.
- Bake Scones: Bake in preheated oven for 25-30 minutes until scones are golden brown around the edges and lightly golden on top, signaling doneness and a tender crumb.
- Cool: Transfer scones to a wire rack and cool for about 30 minutes, completely, allowing the texture to set before glazing.
- Prepare Glaze: In a small bowl, whisk confectioners’ sugar, maple syrup, and 1 to 2 tablespoons of water until smooth and pourable, achieving the perfect glossy glaze consistency.
- Glaze Scones: Return cooled scones to the parchment-lined baking sheet and drizzle the glaze evenly over the top with a spoon, adding sweetness and a beautiful finish.
Notes
- The dough can be frozen for up to 3 months: scoop into mounds on a baking sheet, freeze until solid, then transfer to a sealable bag, removing as much air as possible. Bake from frozen, adding 1 to 2 minutes to baking time.
- To freeze after baking: cool scones completely, store airtight with parchment or foil between layers, and bring to room temperature before serving.
- Use old-fashioned rolled oats, not instant or quick oats, for the best texture.
- For best results, freeze dough before baking rather than after.
- Baking with cold butter and cold liquids creates flaky, tender scones.
Nutrition
- Serving Size: 1 scone
- Calories: 310
- Sugar: 13g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
