I notice I’m on a maple and brown sugar roll lately. Quite a few of the recipes I’ve been posting contain brown sugar or maple and today is no different. (Note: Not that I think this is a bad thing…)
The scones (which, have you noticed, seem to be the new cupcake, as in there are now shops specializing in scones…) today are Oatmeal Maple Pecan, just slightly different than the small batch Maple Pecan Scones I posted a few weeks ago.
The key to this recipe is toasting the oatmeal and pecans to enhance and add some depth of flavour to the scones. Mixed almost completely in a food processor these scones don’t get much easier. A little sweet maple glaze adds just another hit of yum!
Maple-Pecan Scones
Makes about 8 scones. Preheat oven to 375F.
Ingredients:
1 1/2 cups old fashioned or quick oats
1/4 cup milk
1/4 cup heavy cream
1 egg
1 1/2 cups all-purpose flour
1/3 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons cold butter, cut into 1/4-inch pieces
Method:
Begin by spreading oats and pecans on baking sheet and toast in oven. Shake and check to make sure they toast fairly evenly. Remove from oven and let cool.
Increase oven heat to 425F and line a baking sheet with parchment.
In a measuring cup whisk together the milk, cream and egg. Set aside a tablespoon to brush scones with before baking.
In food processor, pulse the flour, sugar, baking powder and salt. Scatter the cold butter over the flour mixture and pulse until the mixture looks like coarse cornmeal. Transfer the mixture to a large bowl and add in the cooled oats/pecans then fold in the milk mixture until dough begins to form.
Dust flour on surface and turn out dough plus any loose flour bits and pat dough into a 7-inch round. If sticky, sprinkle a bit of flour on top or wet your hands to help shape the round. The round should be about 1-inch thick. Cut the round into 8 wedges and brush with the reserved milk mixture.
Bake 12-15 minutes until golden. Cool and re-cut into wedges.
For Maple Glaze combine 1 cup of icing sugar with maple syrup to make pourable glaze. Drizzle on cooled scones.
Now enjoy and I am absolutely positive the oats in this means having a second scone is A O.K.
sweetenuftalk 
Are they gluten free ;(
Sent from my Bell Samsung device over Canada’s largest network.
Sorry Veda, the oats are gluten free but they have flour. You could purchase Gluten Free Flour and make them.
Hi Linda, these look yummy. How much pecans did you use? Also, I don’t have any heavy cream. Do you think it would work with just milk or maybe full fat coconut milk?
Hi Laurel, sorry if I didn’t include the pecan measure. I’d use 1/2 cup or you could sub walnuts if you wanted. Try the full fat coconut milk and maybe scoop a little of the ‘cream’ off the top to mix into the scones. I’m sure milk will work but it’s the fat that makes the scones so good! Let me know how it goes.