If you have tried the Cranberry Orange Scone recipe I posted, then you MUST try and bake these!! They’re even better!! They’re crunchy and not crunchy to make your jaw crack and when it comes to sweetness, they’re just right!!
I was meeting a friend the evening I baked the scones so I decided to take a piece for her to try. As much as confident I was, her feedback was important and guess what… SHE LOVED IT and obviously that made me feel very happy and all the more reason to share the recipe so you guys can try it out and share with your friends and family!!
Here’s what you will need:
- 10 Tbsp unsalted butter, frozen for 30 minutes
- 3/4 cup (75g) quick oats
- 1 3/4 cups (248g) all-purpose flour
- 1/4 cup (55g) packed light-brown sugar
- 1/4 cup (55g) granulated sugar
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup (105g) chopped Fishers pecans, divided
- 1/2 cup + 1 Tbsp (150 ml) heavy cream, divided
- 1 large egg
- 1 tsp maple extract
- 3/4 tsp vanilla extract
- 1 cup (130g) powdered sugar
- 1 Tbsp heavy cream, then more as needed
- 1 Tbsp milk
- 1 1/2 tsp maple extract, or more to taste
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 until ground into a flour, about 1 – 2 minutes. 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 (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 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. Cool on a wire rack until lukewarm then spoon and spread glaze over scones and sprinkle with remaining 1/3 cup pecans. Allow glaze to set at room temperature, store in an airtight container.
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.
Enjoy!!! – I’m about to have some with tea 🙂 – Don’t forget to take a pic, post it on instagram and tag me @chroniclesofanewbride . I would loveee to see your creation ❤
Recipe Source: Jacklyn