Maple Scones– Filled with oats and chopped pecans, then drizzled with maple glaze, these scones are sure to be a hit!
Homemade biscuits and scones are a favorite breakfast treat at my house. We also love Chocolate Orange Scones and Easy Cinnamon Glazed Drop Biscuits. I like whipping up a double batch and storing the extras in the freezer so we always have them on hand.
We have a particular affinity for scones at our house. I love them filled with fruit, but my kiddos prefer a more plain scone. I like to pack them with a little nutrition, so this version is filled with fiber from oats, nuts, and whole wheat. My kids were none the wiser, and gobbled them up just as fast as a plate of doughnuts. Score!
These scones have a hearty flavor and texture, and I loved the crunch from the oats and the pecans. They are a new favorite scone recipe at our house, because everyone loved them. I’m sure that had nothing to do with the fact that they were drizzled with glaze. 😉
I actually ended up having some glaze left over, but you can slather it on if you prefer. Either way, this is a perfect recipe for anyone who loves maple!
If you’ve never made scones before, you should really give it a try. They are so easy to whip up, and they are ready in under 30 minutes! I like to serve them with fresh fruit and scrambled eggs, but you could also serve them on the go with a smoothie.
HOW TO MAKE MAPLE SCONES WITH PECANS
Ingredients needed:
- all purpose flour
- whole wheat flour (freshly ground is best!)
- oats (old fashioned or quick will work)
- pecans
- baking powder
- baking soda
- salt
- brown sugar
- cold butter
- buttermilk
- maple flavoring
- powdered sugar
- milk
In a large bowl combine dry ingredient and butter. Use a pastry cutter to cut the butter till mixture resembles coarse crumbs. Add the buttermilk and maple flavoring and stir lightly just till flour is moistened. Don’t overwork the dough or your scones will be tough.
Divide dough in half and press each section into a 6″ circle. Cut in 8 wedges and place on lightly greased baking sheets.
Bake at 375° for 18-20 minutes or till lightly browned. Cool for 5 minutes, then drizzle with glaze.
Stir together glaze ingredients, adding milk as needed. Drizzle over scones.
HOW TO STORE SCONES
-You can store these scones in an airtight container at room temperature for 3-4 days. If you want to store them for longer, you can freeze them. I like to freeze mine in large freezer ziplock bags. They will keep for 3-4 months in the freezer.
-It works best to freeze them without the glaze and add it before you serve them. I like to place them in the microwave for about 30 seconds, but you can let them thaw at room temperature. You can freeze them with the glaze on them, but it tends to make a bit of a mess.
Go on, give these maple oat scones a try. Be a scone family like we are. 🙂
MORE SCONE RECIPES WE LOVE:
- Lemon Scones
- Chocolate Chip Scones
- Blueberry Lemon Scones
- Toffee Scones
- Fruit Scones
- Cranberry White Chocolate Scones
- Oatmeal Scones
- Eggnog Scones
- Pumpkin Scones
- Peanut Butter Scones
Glazed Maple Pecan Scones
Maple Scones
Hearty oatmeal pecan scones with maple glaze.
Ingredients
Scones:
- 1 1/2 cups all purpose flour
- 1/2 cup freshly ground wheat flour
- 1 cup oats
- 1/2 cup chopped pecans
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1/2 cup cold butter, cubed
- 3/4 cup buttermilk
- 1 tsp maple flavoring
Glaze:
- 3/4 cup powdered sugar
- 1/2 tsp maple flavoring
- dash of salt
- 1-2 Tbsp milk
Instructions
- In a large mixing bowl, whisk together the flours, oats, pecans, baking powder, soda, salt, and brown sugar.
- Use a pastry cutter to cut in the butter till it is pea sized.
- Add the buttermilk and maple flavoring and stir lightly just till flour is moistened. If you need to, you can add a couple more teaspoons of buttermilk. Don't overwork the dough.
- Dump dough onto a lightly sprayed or floured counter top. Press together, then cut into 2 pieces.
- Press each section into a 6" circle. Cut in 8 wedges and place on lightly greased or lined cookie sheets.
- Bake at 375° for 18-20 minutes or till lightly browned. Cool for 5 minutes, then drizzle with glaze.
- Stir together glaze ingredients in a small bowl, adding milk as needed. Drizzle over scones.
Notes
I originally shared this recipe at Simply Kierste.
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 198Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 284mgCarbohydrates: 27gNet Carbohydrates: 0gFiber: 1gSugar: 11gSugar Alcohols: 0gProtein: 3g
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Just wondered what freshly ground wheat flour means? I have never seen this listed in a recipe before…
I’ve never had good results with store bought whole wheat flour, my baked goods always turn out dry. I use a wheat grinder and grind my own wheat to make freshly ground flour. Makes a huge difference! But you can just use all white flour if you prefer.
Can the glaze be frozen separately? Or do you suggest making it just before serving?
You could freeze the glaze in a ziplock bag and I think it would work just fine.
What can be replaced for the all purpose flour?
You could try using bread flour, or all whole wheat flour, but the texture won’t be the same.
Can I replace butter with coconut oil to make it vegan?
Yes, I think that should work just fine. Let me know how they turn out! 🙂
It turns out great! I never had tried scones since it has eggs and due to religious beliefs I was not growing up eating eggs related dishes so can not tell how great it is compared to the non-vegan scones
Love this recipe….maple, pecans and oatmeal…yummmm. My husband who doesn’t like maple, loved these! Thanks for sharing
So glad to hear that they were a hit even with your husband! Even my picky eater loves them. 🙂
Um, YUM!!! These look delish. Especially that perfect glaze drizzled all over the top. Can you believe that I have never made scones before?? I am going to have to remedy that!!
Um, yes you are! Some of my kids like them even better than muffins. You have to try them, and soon! 🙂