Description
These Glazed Oatmeal Maple Scones with Pecans & Currants are a delightful breakfast treat featuring tender oat-studded scones sweetened with pure maple syrup and complemented by crunchy pecans and chewy currants. Topped with a glossy maple glaze, they offer a perfect balance of sweet and nutty flavors, ideal for an elegant morning or afternoon snack.
Ingredients
Scale
For the Scones
- 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
For the Glaze
- ½ cup confectioners’ sugar
- 3 tablespoons maple syrup
- 1 to 2 tablespoons water
Instructions
- Preheat the Oven: Position a rack in the center of the oven and preheat it to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Mix Dry Ingredients: Using a stand mixer fitted with the paddle attachment or a handheld mixer, combine the flour, rolled oats, baking powder, baking soda, salt, toasted pecans, and currants on low speed for 10 to 15 seconds to distribute ingredients evenly.
- Add Butter: Scatter the cold butter pieces over the dry mixture and beat on low speed for about 30 seconds until the butter is somewhat broken down but still visible in grape-sized chunks, creating a crumbly texture.
- Combine Wet Ingredients: In a small bowl, whisk together the cold heavy cream, maple syrup, and cold egg until fully blended to create the liquid component.
- Form Dough: Pour the cream mixture into the butter and dry ingredient mixture. Mix on low speed for approximately 20 seconds, just until the dough comes together. It will be quite wet, which is ideal for tender scones.
- Shape Scones: Remove the bowl from the mixer and scrape the sides with a rubber spatula to ensure even mixing. Use an ice cream scooper to drop mounded ⅓ cup portions of dough onto the prepared baking sheet, spacing about 2 inches apart to allow for spreading, forming 8 scones.
- Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes until the scones are golden brown on the edges and lightly golden on top.
- Cool: Transfer the scones to a wire rack and allow them to cool for about 30 minutes. Keep the parchment paper for the next step.
- Prepare Glaze: While the scones cool, whisk together confectioners’ sugar, maple syrup, and 1 to 2 tablespoons of water in a small bowl until smooth and pourable.
- Glaze Scones: Return the cooled scones to the parchment-lined baking sheet and drizzle the maple glaze evenly across their tops using a spoon.
- Freeze Dough (Optional): Scoop dough mounds onto a baking sheet and freeze for up to 3 months. Once solid, transfer to a sealable bag, pressing out air. Bake directly from frozen, adding 1 to 2 minutes to baking time.
- Freeze Baked Scones (Optional): After baking and cooling completely, store scones in an airtight container separated by parchment or foil. Thaw to room temperature before serving for best taste.
Notes
- Ensure the butter and egg are cold to achieve a flaky texture in the scones.
- Do not overmix the dough to prevent tough scones; mix just until combined.
- Use old-fashioned rolled oats for texture; avoid quick or instant oats.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
- Freezing the dough before baking yields better texture than freezing baked scones.
- Allow scones to cool fully before glazing to prevent glaze from melting off.
Nutrition
- Serving Size: 1 scone (approx. 90g)
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg
