Maple Pecan Oat Scones
These scones are light, full of fall flavors! Perfect with an afternoon coffee.
maple pecan scone ingredients
1 ½ cups old-fashioned oats
½ cup coarsely chopped pecans
1/4 cup milk
1/4 cup cream
¼ cup maple syrup, plus 1 Tablespoon
1 large egg
1 ½ cups all-purpose flour
2 tsp baking powder
¼ tsp salt
10 Tablespoons butter
½ cup powdered sugar
In a dry skillet over medium heat, toast the oats. Stir often until the oats are fragrant and browned in places. Remove to a bowl to cool.
Toast the pecans over medium heat until fragrant. Remove to a bowl to cool.
Whisk the milk, ¼ cup maple syrup, and egg in a bowl or large measuring cup. Remove one Tablespoon of this mixture and set it aside in the fridge.
Combine flour, baking powder and salt. Cut the butter into cubes and then cut it into the flour mixture. You can do this with a food processor (process until butter is in pea-size pieces), two forks, or by rubbing the butter into the flour with your fingers.
Add half the cooled oats and all of the cooled pecans to the flour-butter mixture. Toss to combine. Add the liquid and stir to combine, lightly kneading if necessary until the mix comes together. Refrigerate the mixture for at least half an hour.
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Pour half the remaining oats onto your work surface. Place the dough on top and gently pat into a round, about 3/4 inch to 1 inch thick. Put the remaining oats on top and press into the surface so the top and bottom are covered in oats. You can press some into the sides as well.
Cut the dough into 8 even wedges and place on the parchment lined baking sheet. Brush the tops with the reserved coconut milk-egg mixture.
Bake for 14 to 17 minutes until lightly golden brown on the bottom. Move to a wire rack to cool.
Mix the powdered sugar and 1 Tablespoon of maple syrup with just enough water, milk, or apple cider (1 to 2 teaspoons) to make a glaze. Drizzle over the scones.