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“Oh no, not another scone recipe!” This is what I’m imagining many of you thought when you saw the title of this post. Alas, I can’t help myself…
When I get the urge to bake, though, I tend to make whatever I am in the mood to eat. And the other day, I wanted these oatmeal pecan glazed scones. Truthfully, they hit the spot in a big way. It turns out Starbucks had the same idea when they introduced their new Maple Pecan latte which they say is “inspired by classic fall flavors and the changing leaves of the season.” Most likely they copied me.
This recipe originally came from an issue of Cook’s Illustrated long ago, and I subtly changed it. Since the beginning, it’s been in my breakfast sweet stuff rotation and each time I make it in the fall, I am smitten by the savory nuts, the sweet maple, the soft crumb. I could go on, but you get it.
Glazed Maple-Pecan Oatmeal Scones
Makes 8 pretty good sized scones
- 1 ½ cups old-fashioned rolled oats (4 1/2 ounces)
- ½ cup coarsely chopped pecans
- ¼ cup whole milk
- ¼ cup heavy cream (or you can use ½ cup half and half in lieu of whole milk + heavy cream)
- ¼ cup pure maple syrup
- 1 large egg
- 1 ½ cups unbleached flour (7 1/2 ounces)
- 2 teaspoons non-aluminum baking powder
- ¼ teaspoon table salt
- 10 tablespoons cold salted butter, cut up into ½ inch pieces
- 3 tablespoons pure maple syrup
- ½ cup powdered sugar
- To top the scones before baking: About 1 tablespoon Turbinado sugar (raw cane sugar)
Adjust oven rack to middle position; heat oven to 375 degrees.
Spread oats and pecans evenly on baking sheet and toast in oven until fragrant and lightly browned, 6-8 minutes; cool on wire rack. (Truthfully I do this in my workhorse toaster oven)
Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.
Whisk milk, cream, ¼ cup maple syrup, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
Pulse flour, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses.
Transfer mixture to medium bowl; stir in cooled oats. Using a rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms a cohesive mass.
Dust work surface with half of reserved oats, turn dough out onto a work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using a bench scraper or chef’s knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon turbinado sugar.
Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes.
When scones are cooled, whisk maple syrup and confectioner’s sugar until combined; drizzle glaze over scones. Once the glaze sets, you can freeze any scones and pull them out of the freezer one at a time. They keep for up to 3 months as long as they are tightly wrapped