Maple Oat Pecan Scones

For The Scones:

For Maple Glaze:

For Powered Sugar Drizzle:


  1. Preheat oven to 425°F. Line a baking sheet with parchment paper; set aside.
  2. Using a food processor or blender, finely grind oats.
  3. In the bowl of a stand mixer fitted with fit the paddle attachment mix mix flour, oats, sugar, salt and baking powder.Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
  4. Add maple syrup and mix well.
  5. In a two cup glass measuring cup, combine heavy cream, egg and maple extract; mix well.
  6. Pour the egg mixture into the flour mixture and mix well.
  7. Add pecans and mix just to incorporate.
  8. Place dough on a lightly floured surface. Flour your hands and knead and pat dough into a 8 to 10 inch circle; cut into 8 wedges. Place on prepared baking sheet.
  9. Bake for 13-15 minutes, or until light brown. Place on wire rack to cool.
  10. While the scones are cooling, make the maple glaze by mixing the powdered sugar, maple extract, and  milk together until smooth. When scones are cool, use a pastry brush to spread maple glaze over the top of each scone. Allow to firm.
  11. While the maple glaze is firming, combine all of the ingredients for the powdered sugar glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).

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