Maple Pecan Scones

If you’ve always avoided scones because they’re lackluster and forgettable, then this recipe is here to change your mind. These Maple Pecan Scones are tender and flavorful, but with just the right amount of sweetness and buttery crisp edges. Most of the sweetness comes from the healthy dose of maple cream icing on top which really balances out the flavor of hearty oats and pecans. These Maple Pecan Scones are the perfect weekend baking treat. They pair well with your morning cuppa and are perfect for sharing. This recipe makes eight 3-inch square scones, which is perfect because they’re best eaten the same day. If you want to make a double batch to save some for later (which I totally recommend) then stop after you cut the scones into squares. Flash freeze the individual scones (unbaked) and then store in an airtight container until ready to bake. Basically mix everything up until it’s just combined, cut into squares, bake and drizzle with maple goodness. You’ll love this recipe, I promise!

Maple Pecan Scones with Maple Cream

Ingredients

• 1/2 cup Organic Thick Rolled Oats
• 1/2 cup chopped Pecans
• 1 tsp Cinnamon
• 2 cups Organic All Purpose Flour
• 1 Tbsp Baking Powder
• 1 tsp Kosher Salt
• 12 Tbsp cold Butter, cubed
• 1/4 cup Maple Syrup
• 1/2 cup Heavy Cream + more for brushing tops
• 2 Eggs

Maple Cream

• 1 cup Powdered Sugar
• 2 tbsp Maple Syrup
• Pinch of Salt
• 2-3 tbsp Heavy Cream

Method

1. Preheat oven to 400°F.
2. In a small bowl, toss together oats, chopped pecans and cinnamon.
3. In a medium bowl, whisk together flour, baking powder and salt.
4. With a pastry blender, cut in butter until pieces of butter around in about 1/4-inch pieces. Err on the side of under blending rather than over blending.
5. Whisk together maple syrup, heavy cream and eggs in a separate bowl and fold into flour mixture. Lastly, fold in oat pecan mixture until dough just comes together. It’s okay if there are scraggly bits at this point.
6. Dump dough onto a floured surface and dust top with flour. Shape into a 6 x 12-inch rectangle.
7. Cut dough into eight 3-inch squares and place on parchment lined baking sheet.
8. Brush tops lightly with heavy cream and bake for 20 minutes, rotating pan at 10-minute mark.
9. Whisk together powdered sugar, maple syrup and heavy cream until smooth (adjust with additional tablespoon of water if needed). Pour over scones and enjoy!

Yield: 8 scones