Glazed Maple-Pecan Oatmeal Scones Home Beccanomics

Glazed Maple-Pecan Oatmeal Scones

Nov 14th

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Scones are comforting. Like how mashed potatoes are comforting? That’s how scones are to me. They aren’t so sweet like a cookie, or bready like a biscuit. They are SO SO good with hot tea or coffee, and they’re somehow fancy but not the least bit pretentious.

These scones are technically “mini”, as you’ll make 16 out of the recipe that would ordinarily make 8 standard scones.

Roasted pecans, roasted nuts in general, have an amazingly unique flavor. I think these scones taste more like roasted pecans than maple syrup, but the combo is just perfect. If you wanted to “healthify” these, you could swap the heavy cream for half and half and use skim milk. You can’t do anything about the butter, though, as they wouldn’t turn out. Scones have a lot of butter, they just do. Don’t mess with the butter.

Don’t normally have nuts around the house? Next time pecans, walnuts, almonds or peanuts are on sale, bag about a cup or two and throw them in your freezer. They will keep a very long time if frozen, whereas if you kept them in the pantry the oils in the nuts would cause them to go rancid after a few weeks. Then when you read a recipe like this one, you will say, I HAVE all of those ingredients!

Glazed Maple-Pecan Oatmeal Scones

Adapted from America’s Test Kitchen

Serves 16

1 1/2 c. old-fashioned or quick oats

1/2 c. pecans, coarsely chopped

1/4 c. milk

1/4 c. heavy cream

1 egg

1/4 c. maple syrup

1 1/2 c. flour

2 tsp. baking powder

1/2 tsp. salt

10 tbsp. cold unsalted butter, cut into 1/4 in. cubes

Glaze

1/2 c. powdered sugar

3 tbsp. maple syrup

1. Preheat oven to 375 degrees.

2. Spread oats and pecans on a baking sheet and toast them until they’re lightly browned and fragrant, 5-7 minutes. Cool on a wire rack. Don’t forget these! If the pecans burn, you will have to start over as it will ruin the flavor of the scone.

3. When you remove the oats/nuts, increase oven temp to 450.

4. Whisk milk, cream, egg and maple syrup in a large liquid measuring cup until well blended.

5. Remove one tbsp. of this mixture to use as a glaze before scones go in the oven.

6. In a larger bowl, mix the flour, baking powder and salt.

7. Scatter the cold butter cubes over the dry ingredients and cut in until you can only see small lumps left. Cutting in means to blend butter or shortening with dry ingredients. You can do this with a pastry blender, two knives (work them like you were cutting up meat), or even your hands. You just want to incorporate the butter uniformly with the dry ingredients.

8. Stir the cooled nuts and oats into your dry ingredients/butter mixture.

9. Use a rubber spatula to gently fold in the wet ingredients. Mixture should form large clumps.

10. Spread one or two tablespoons of flour onto work surface and dump out the batter. Press and knead the mixture into a large ball, flouring your hands slightly if needed.

11. Cut the ball in half with a large knife. Make two smaller balls.

12. Press the balls into disks, 1 1/2 inches high and about 8 in. in diameter.

13. Cut them like a pizza, forming 8 triangles on each disk. Dip knife in flour if necessary so that the dough doesnt stick to it.

14. Using a flat spatula dipped in flour, transfer each triangle to a cookie sheet lined with parchment paper (or sprayed with cooking spray), spacing them two inches apart.

15. Using either a pastry brush or your fingers, spread reserved 1 tbsp. of milk mixture to glaze the top of each scone.

16. Bake 12 minutes or until golden brown. Cool 5 minutes on baking sheet and then transfer to a wire rack where they should cool completely.

17. While scones cool, mix powdered sugar and maple syrup (for glaze) with a fork. Using a spoon, spread over top of each cooled scone.

Scones can be stored at room temp in an airtight container up to 3 days, though they’re best the day they are made.

PS.. baby girl likes to cook already. This is the only place she doesn’t cry while I’m cooking. I’m not a negligent mom, though, as she can’t roll over yet and I never leave the kitchen. Don’t hate.