Name: Glazed Oatmeal Maple Scones with Pecans & Currants Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1½ cups unbleached all-purpose flour; 1¼ cups old-fashioned rolled oats (not quick cooking or instant); 1½ teaspoons baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; ½ cup pecan halves, toasted (if desired) and chopped; ½ cup currants (or raisins); ½ cup (1 stick) cold unsalted butter, cut into 10 pieces; ⅓ cup cold heavy cream; ½ cup maple syrup; 1 cold egg; ½ cup confectioners’ sugar; 3 tablespoons maple syrup; 1 to 2 tablespoons water

If you’ve been searching for a comforting, slightly sweet breakfast treat that feels both indulgent and wholesome, then you’re going to want to stick around for this one. I absolutely love this Glazed Oatmeal Maple Scones with Pecans & Currants Recipe because it perfectly blends hearty oats, warm maple syrup, and the delightful crunch of pecans with bursts of chewy currants. Trust me, once you try these, your morning routine will never be the same.

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Why You’ll Love This Recipe

Perfect Texture: The blend of rolled oats and tender butter creates scones that are crumbly yet moist—exactly what you want in a scone.
Natural Sweetness: Using real maple syrup in both the dough and glaze gives a rich, warm sweetness without being overpowering.
Flavorful Add-ins: Toasted pecans add crunch and depth while currants bring in those delightful little bursts of tartness.
Easy to Make: This recipe comes together quickly with simple ingredients and straightforward steps, making it ideal for weekend mornings or special occasions.

A baking tray with a white marbled surface holds a metal cooling rack with four golden-brown scones full of dark raisins. A woman's hand is holding a white spoon dripping thick, creamy white icing over the middle scone, with some icing falling onto the metal rack and the white marbled surface below. The scones have a rough texture with visible raisins, showing a contrast between the dry crumbly top and the shiny, smooth glaze dripping down. Photo taken with an iphone --ar 2:3 --v 7 - Glazed Oatmeal Maple Scones with Pecans & Currants, oat breakfast scones, maple scones with nuts and dried fruit, homemade pecan currant scones, comforting breakfast treats

Ingredients You’ll Need

The magic behind these Glazed Oatmeal Maple Scones with Pecans & Currants Recipe lies in choosing the right ingredients that harmonize beautifully. It’s worth investing in good-quality maple syrup and fresh, cold butter because they really elevate the final flavor and texture.

Flat lay of toasted pecan halves with rich brown hues and rugged textures, plump dark currants with a glossy sheen, rustic old-fashioned rolled oats in soft beige clusters, smooth cold unsalted butter pieces in pale yellow blocks, golden maple syrup glistening in a small natural pool, creamy white heavy cream in a gentle swirl, a fresh brown egg with a smooth shell, and a small pile of fine white confectioners' sugar, all beautifully arranged with natural spacing and slight overlaps, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Glazed Oatmeal Maple Scones with Pecans & Currants, oat breakfast scones, maple scones with nuts and dried fruit, homemade pecan currant scones, comforting breakfast treats

Unbleached all-purpose flour: Provides structure and a light crumb—unbleached works best for a tender texture.
Old-fashioned rolled oats: Not quick oats! These give a hearty chew and nuttiness that quick oats just can’t match.
Baking powder & baking soda: They work as leavening agents to help your scones rise beautifully.
Salt: Just a pinch enhances the sweetness and overall flavor balance.
Pecan halves: Toast them lightly for extra flavor before chopping—trust me, it makes a noticeable difference.
Currants: Tiny, tart, and sweet little gems; if you can’t find them, raisins or dried cherries work, but currants are ideal.
Cold unsalted butter: Cut into pieces and kept cold to create flaky pockets in the scones when baked.
Cold heavy cream: Adds richness and moisture without weighing down the dough.
Maple syrup: Both in the dough and glaze, it lends a deep, natural sweetness that pairs beautifully with oats and pecans.
Cold egg: Helps bind everything together and gives the scones their golden color.
Confectioners’ sugar: For the glaze—it melts into a smooth, shiny finish.
Water: Just a touch to thin the glaze to the perfect drizzle consistency.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love customizing this Glazed Oatmeal Maple Scones with Pecans & Currants Recipe depending on the season or mood—and I encourage you to make it your own too! Whether you want to swap nuts or add spices, there’s plenty of room to play around.

Nut substitutions: I sometimes swap pecans for toasted walnuts or almonds, which changes the texture and flavor in a fun way.
Fruit swaps: Dried cherries or blueberries can replace currants for a juicy twist.
Spice it up: Adding a pinch of cinnamon or nutmeg to the dough gives a cozy, warm flavor that’s perfect for fall.
Dairy-free version: Use coconut cream instead of heavy cream and a vegan butter alternative; the scones turn out just as tender.

How to Make Glazed Oatmeal Maple Scones with Pecans & Currants Recipe

Step 1: Preheat and Prep

Start by positioning a rack in the center of your oven and preheating it to 350°F (175°C). This even heat is the sweet spot for baking scones that have a golden crust and tender crumb. Then, line a baking sheet with parchment paper to keep your scones from sticking—and trust me, it makes clean-up a breeze!

Step 2: Mix Dry Ingredients & Add Butter

Using a stand mixer with a paddle attachment (or a handheld mixer if that’s what you have), combine the flour, oats, baking powder, baking soda, salt, pecans, and currants on low speed for about 10 to 15 seconds. Then scatter the cold butter pieces on top and mix on low for 30 seconds, or until the butter breaks down into grape-sized bits. This little technique helps create those flaky buttery pockets in the scones.

Step 3: Whisk Wet Ingredients and Combine

In a small bowl, whisk together the heavy cream, maple syrup, and cold egg until you have a smooth mixture. Slowly pour this into your flour and butter mixture, mixing again on low speed for about 20 seconds—just until the dough comes together. It will feel quite wet, but that’s just right for tender scones.

Step 4: Shape the Scones

Take your bowl off the mixer and scrape the sides carefully with a rubber spatula to make sure nothing is left behind. Then, using an ice cream scoop (about ⅓ cup), drop dollops of dough onto the prepared baking sheet, spacing them roughly 2 inches apart. This recipe makes eight nicely sized scones.

Step 5: Bake Until Golden

Bake your scones for 25 to 30 minutes. You’ll know they’re done when the edges turn a beautiful golden brown and the tops have a light golden hue. When they come out of the oven, transfer them to a wire rack and let them cool for about 30 minutes. Hold on to that parchment paper—you’ll need it for glazing.

Step 6: Make and Drizzle the Maple Glaze

While the scones cool, whisk together the confectioners’ sugar, maple syrup, and 1 to 2 tablespoons of water in a small bowl until you get a smooth, pourable glaze. When the scones have cooled completely, transfer them back to your parchment-lined baking sheet and drizzle the glaze evenly on top with a spoon. This glaze adds a lovely sweet shine that really makes these scones irresistible.

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Pro Tips for Making Glazed Oatmeal Maple Scones with Pecans & Currants Recipe

Keep Butter Cold: I learned this the hard way—warm butter makes the dough greasy and scones dense. Cutting cold butter into the dry mix ensures light, flaky scones.
Don’t Overmix: Once you add the wet ingredients, mix just until combined; overworking the dough can make your scones tough.
Toast Pecans: A quickToast in a dry pan amps up their nuttiness and flavor, making every bite more interesting.
Cool Completely Before Glazing: Applying glaze while warm can cause it to melt off, so patience here really pays off.

How to Serve Glazed Oatmeal Maple Scones with Pecans & Currants Recipe

Glazed Oatmeal Maple Scones with Pecans & Currants Recipe - Serving

Garnishes

When I serve these scones, I love a light dusting of extra powdered sugar to enhance that sweet glaze. Freshly chopped pecans sprinkled on top add a lovely crunch and make them look bakery-perfect. Sometimes, I add a tiny sprig of fresh thyme or rosemary for an unexpected herbal aroma that pairs surprisingly well with the maple.

Side Dishes

These scones are wonderful on their own with a cup of black coffee or a tea of your choice, but I also like to pair them with fresh fruit salad or a smear of tangy cream cheese. For a breakfast spread, a side of scrambled eggs or a yogurt parfait complements their sweet nuttiness beautifully.

Creative Ways to Present

Once, I arranged these scones on a rustic wooden board with small bowls of extra maple syrup, whipped honey butter, and mixed berries for a brunch party—it was a hit! You can also cut them smaller for bite-sized treats at tea time or drizzle a little extra glaze in delicate zigzags for a fancier look.

Make Ahead and Storage

Storing Leftovers

I store any leftover scones in an airtight container layered with parchment paper to keep them from sticking together. Room temperature is fine for a day or two, but you’ll want to refrigerate them if you’re keeping them longer. They maintain their texture well, especially if you warm them up briefly before eating.

Freezing

I’ve found the best freezing method is to freeze the dough scoops on a baking sheet first, then transfer them to a sealed bag for up to 3 months. Baking from frozen just requires an extra minute or two in the oven—super convenient for busy mornings. Alternatively, you can freeze fully baked scones, but I prefer freezing the dough for fresher results.

Reheating

To bring leftover or frozen scones back to life, I pop them in a 300°F oven for 5 to 7 minutes. This gently warms them through and refreshes the buttery crust without drying them out. Avoid microwaving if you want to keep that perfect texture.

FAQs

Can I use quick oats instead of rolled oats in the Glazed Oatmeal Maple Scones with Pecans & Currants Recipe?

While you technically can use quick oats, I don’t recommend it because rolled oats provide better texture and chew. Quick oats tend to break down too much during mixing and baking, making the scones less hearty and more mushy.
What can I substitute for currants if I can’t find them?

Dried currants have a unique tart-sweet flavor, but raisins, dried cherries, or dried blueberries are great substitutes that will still add fun bursts of fruitiness to your scones.
How do I get the glaze just right without it being too runny or thick?

Start with powdered sugar and maple syrup, then add water a teaspoon at a time until you reach a smooth, drizzle-able consistency. If it’s too thick, add a little more water; if too thin, add powdered sugar to thicken.
Can I make these scones dairy-free?

Yes! Use a plant-based butter substitute (make sure it’s firm and cold), and swap the heavy cream for coconut cream or another creamy dairy alternative. The scones will be just as delicious, though the texture might be slightly different.

Final Thoughts

This Glazed Oatmeal Maple Scones with Pecans & Currants Recipe has become one of my go-to recipes whenever I want a sweet, satisfying breakfast or snack. I remember the first time I made them—the house filled with the warm scent of maple and toasted nuts and every bite was like a delicious hug. I’m confident you’ll enjoy making these as much as I do eating them, and they’re sure to be a hit with your family and friends too. Give it a try, and welcome a new favorite into your kitchen!