Hi friends! It’s been awhile since I’ve posted here and I’m sorry for the absence. September has proven to be a crazy month for Tom and I, both at work and in our personal lives, and we are looking forward to a few upcoming weeks with nothing big on the calendar. Most of all I’m looking forward to getting back into blogging and bringing you some delicious, fall inspired recipes like this one for Glazed Maple Oat Scones with Candied Pecans.
The thing that I love most about scones is the lovely feeling of treating yourself when you enjoy one. I usually try to eat healthy for breakfast, sticking to whole grain toast or oatmeal. But sometimes, especially when I’m visiting my favorite coffee shop, I’ll switch out my normal breakfast for a tasty, seasonal scone as a small morning indulgence. Little occasional treats like these bring me a lot of joy and remind me to slow down, take notice, and enjoy all of the wonderful things that exist in the world.
These maple oat scones with candied pecans are perfect for autumn and definitely worthy of being savored. The scones are soft and flakey. The perfect amount of crumbly without being dry. Maple extract is used over maple syrup to add rich flavor without additional sweetness and crisp candied pecans add a wonderful texture to each bite. Ground old-fashioned oats add an even nuttier flavor to the dough and the coffee maple icing finishes these with the perfect amount of sweetness.
Whip up a full batch of these for a weekend when friends or family will be visiting or halve the recipe for just yourself, or yourself and your partner to snack on over the course of a week. They look beautiful on a platter and pair wonderfully with a hot cup of coffee!
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a food processor, pulse the old-fashioned oats until ground into a flour-like consistency.
- Add flour, brown sugar, baking powder and salt to processor and pulse to combine.
- Scatter cold butter over the top of the flour mixture and pulse 8-12 times until butter is the size of peas.
- Add ¾ cup chopped pecans and pulse once or twice to mix in. Transfer mixture to a large bowl.
- Whisk together heavy whipping cream, maple extract, vanilla extract and egg until smooth. Pour over the flour mixture and gently stir until everything comes together, being careful not to over mix. At this point the dough should easy clump together without being too wet. If the mixture is too dry, try adding a tbsp of heavy whipping cream at a time until the dough begins to stick.
- Turn the dough out onto a floured surface and press into a disk that is ¾ of an inch thick. Cut into 8 equal sized wedges and transfer to a baking sheet. If you want crispy edges on all of your scones, place the wedges 1-2 inches apart from one another. If you want soft edges then keep them close together on the baking sheet.
- Bake in oven for 20-25 minutes until dough is set and golden brown around the edges. Remove from oven and cool completely.
- In a medium bowl whisk together powdered sugar, heavy whipping cream, maple syrup, maple extract and coffee until smooth. The icing should be thick but easy to pour, slightly thicker than the consistency of molasses.
- Immediately spoon icing over cooled scones and sprinkle with remaining chopped pecans. Let icing set before serving. Will keep at room temperature for up to a week.