Maple Oat Pecan Scones

Maple Oat Pecan Scones are a have to strive deal with! tender, buttery scones are full of oats and pecans and finished with a sweet maple glaze. perfect for a weekend breakfast or brunch celebration.

we all need dessert for breakfast from time to time, right? Scones are super for a special event breakfast or brunch, and that they make for a remarkable weekend treat. i like scones however they need to be made the right manner.

I’ve had too many dry, useless scones from bakeries that sincerely weren’t really worth purchasing. these are flawlessly gentle, smooth and wet and also you’ll love the maple, oat and pecan taste mixture. they may be a perfect fall scone and believe me, they are hard to face up to!

Elements

Scone

• 10 Tbsp unsalted butter, frozen for 30 minutes
• 3/4 cup (75g) quick oats
• 1 3/4 cups (248g) all-motive flour
• 1/4 cup (55g) packed mild-brown sugar
• 1/four cup (55g) granulated sugar
• 2 half of tsp baking powder
• 1/4 tsp baking soda
• half of tsp salt
• 1 cup (105g) chopped Fishers pecans, divided
• 1/2 cup + 1 Tbsp (150ml) heavy cream, divided
• 1 massive egg
• 1 tsp maple extract
• 3/4 tsp vanilla extract

Glaze

• 1 cup (130g) powdered sugar
• 1 Tbsp heavy cream, then greater as needed
• 1 Tbsp milk
• 1 1/2 tsp maple extract, or greater to flavor

Commands

1. For the scones: Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone liner. In a food processor, pulse oats till floor into a flour, about 1 - 2 minutes.
2. Pour oats into a large blending bowl together with flour, brown sugar, granulated sugar, baking powder, baking soda and salt. Whisk well to combine at the same time as breaking apart clumps of brown sugar.
3. In a small blending bowl whisk collectively half 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 aggregate (use a butter knife to scrape any excess from grater). 
4. cut butter into flour combination using a pastry cutter or fork till it resembles a coarse meal. Stir in 2/three cup of the pecans. 
5. Pour cream aggregate into flour aggregate and toss with a rubber spatula till frivolously moistened and it starts offevolved to come back collectively in massive clumps, then gently knead combination in bowl by means of hand numerous instances until it comes together. 
6. Pour right into a gently floured floor and lightly pat and shape right into a eight half of-inch round. cut into 8 equal wedges. transfer to organized baking sheet and brush tops with closing 1 Tbsp heavy cream. 
7. Bake in preheated oven until golden, approximately thirteen - 15 minutes. 
8. Cool on a twine rack until lukewarm then spoon and unfold glaze over scones and sprinkle with last 1/three cup pecans. permit glaze to set at room temperature, store in an hermetic box.
9. For the glaze: Whisk collectively all glaze elements in a small mixing until well combined. thin with extra cream as wanted, 1 tsp at a time.