Maple Oat Pecan Scones

Submitted by John Baker

About the cook: Several years ago a couple of restaurants asked me to make homemade pies and cakes for them. I was never a professional baker, even though I have been a Baker (John Baker) my whole life. I was a sports official and would take cookies and quick breads to tournaments for the officials break room. I now offer baked goods at farmers markets and various contests.

About the dish: This Maple Oat Pecan Scone has a sweet rustic flavor. The rolled oats and chopped pecans are enhanced with the addition of maple syrup. This is one scone that can be enjoyed anytime. Sit back, relax with a favorite beverage and savor the time with a Maple Oat Pecan Scone.

National Origin: American

Serves: 8

Estimated Time: 30 to 60 Minutes


5 tbls unsalted butter - frozen
1/2 c rolled oats
1 1/3 c all-purpose flour
1 1/4 tsps baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2 c pecans – chopped, divided
1/4 c heavy cream
1 lg egg
1/2 tsp maple syrup, pure
3/8 tsp vanilla extract
1/2 tbls heavy cream
* * * * *
1 c confectioners’ sugar
1 tbls heavy cream – more if needed
milk – to thin glaze to spreading consistency
3/4 tsp maple syrup, pure


Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone liner.

In a food processor, pulse oats until ground into a flour. Pour oats into a large mixing bowl along with flour, baking powder, baking soda and salt.

In a small mixing bowl whisk together the heavy cream, the egg, maple syrup and vanilla extract.

Grate butter on the small holes of a box grater and add to flour mixture (use a butter knife to scrape any excess from grater). Cut butter into flour mixture using a pastry cutter or fork until it resembles a coarse meal. Stir in about 2/3 of the pecans.

Pour cream mixture into flour mixture and toss with a rubber spatula until evenly moistened and it starts to come together in large clumps, then gently knead mixture in bowl by hand several times until it comes together.

Pour onto a lightly floured surface and gently pat and shape into an 8 1/2-inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet and brush tops with remaining heavy cream.

Bake in preheated oven until golden, about 13 to 15 minutes. Cool on a wire rack until lukewarm then spoon and spread glaze over scones and sprinkle with remaining chopped pecans. Allow glaze to set at room temperature, store in an airtight container.

Whisk together all glaze ingredients in a small mixing bowl until well combined. Thin with additional milk as needed, 1 tsp at a time.

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