Description
These Glazed Oatmeal Maple Scones with Pecans & Currants are a delightful breakfast treat combining hearty oats, crunchy pecans, and sweet currants, all brought together with a rich maple glaze. Perfectly golden and moist, these scones offer a perfect balance of textures and flavors, enhanced by the natural sweetness of maple syrup in both the dough and glaze. Ideal for a cozy brunch or snack, they are freezer-friendly and easy to make in under an hour.
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 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 and Preparation: Position a rack in the center of the oven and preheat to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a stand mixer fitted with a paddle attachment, combine flour, oats, baking powder, baking soda, salt, toasted pecans, and currants on low speed for 10 to 15 seconds to evenly distribute all dry ingredients.
- Add Butter: Scatter the cold butter pieces over the dry mixture and beat on low speed for about 30 seconds until the butter breaks down into grape-sized pieces, creating a crumbly texture.
- Combine Wet Ingredients: In a small bowl, whisk together cold heavy cream, maple syrup, and the cold egg until fully incorporated.
- Form Dough: Pour the wet mixture into the dry ingredient mixture and mix on low speed for about 20 seconds, just until the dough comes together. It will be moist and slightly sticky.
- Shape Scones: Remove the bowl from the mixer and scrape down sides with a rubber spatula to incorporate dry ingredients fully. Using a ⅓ cup ice cream scooper, drop mounds of dough onto the prepared baking sheet, spacing 8 scones about 2 inches apart.
- Bake: Bake for 25 to 30 minutes until the scones are golden brown around the edges and lightly golden on top. Remove and transfer to a wire rack to cool for about 30 minutes.
- Prepare Glaze: While scones cool, whisk together confectioners’ sugar, maple syrup, and enough water to create a smooth, pourable glaze.
- Glaze and Serve: Once cooled, return scones to the parchment-lined baking sheet and spoon the glaze evenly over the tops. Let the glaze set slightly before serving.
- Freezing Instructions: To freeze dough, scoop mounds onto a baking sheet, freeze until firm, then transfer to a sealable bag, pressing out air. Bake directly from frozen, adding 1 to 2 minutes to baking time. To freeze baked scones, cool completely and store in an airtight container with parchment between layers. Thaw at room temperature before serving.
Notes
- Use old-fashioned rolled oats, not quick or instant, for proper texture.
- To toast pecans, spread them on a baking sheet and toast in a 350°F oven for about 8 minutes, stirring once.
- Keep butter and cream cold for a flakier scone texture.
- Scones are best enjoyed fresh but freeze well both before and after baking.
- Adjust glaze consistency by adding water a little at a time to avoid too runny or too thick glaze.
- Spacing scones properly ensures even baking and browning.
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
