Oatmeal Maple and Pecan Scones

If you love a little treat with your coffee or tea, this is it! Super soft, full of flavor, and the texture is well balanced with the addition of the oatmeal and pecans!


  • 10 Tbsp unsalted butter, frozen for 30 minutes
  • 3/4 cup quick oats (I blended them for a second–i wanted to leave in half sized pieces of oatmeal foe texture)
  • 1 and 3/4 cups all-purpose flour
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup granulated sugar
  • 2 and 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup chopped pecans
  • 1/2 cup + 1 Tbsp heavy cream
  • 1 large egg
  • 1 tbsp maple extract
  • 1 tsp vanilla extract


  • 3/4 cup powdered sugar
  • 1 Tbsp heavy cream, then more as needed
  • 3 tsp maple extract, or more to taste


For the scones: 

Preheat oven to 425 degrees. Line a baking sheet with parchment paper In a food processor OR nutribullet, pulse oats to desired consistency (they can be anywhere from a half size of oatmeal to powder).

Pour oats into a large mixing bowl along with flour, brown sugar, granulated sugar, baking powder, baking soda and salt. Whisk well to combine while breaking up clumps of brown sugar.

In a small mixing bowl whisk together 1/2 cup of the heavy cream, the egg, maple extract and vanilla extract. Grate butter on the small holes of a box grater and add to flour mixture. Stir in 2/3 cup 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 into a lightly floured surface and gently pat and shape into a 8 1/2-inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet and brush tops with remaining 1 Tbsp heavy cream. Bake in preheated oven until golden, about 13 – 15 minutes. 

Allow scones to cool then spoon and spread glaze over scones and sprinkle with remaining 1/3 cup pecans (I also sprinkled oatmeal on top!) . Allow glaze to set at room temperature, store in an airtight container once cool.

For the glaze: Whisk together all glaze ingredients in a small mixing until well combined. Thin with additional cream as needed, 1 tsp at a time.

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