Maple Pecan Oatmeal Scones

These maple pecan oatmeal scones are a wonderful way to start your day. You get all of the goodness of oatmeal in a tender scone. 

These oatmail scones are fabulous for breakfast. While they contain maple in the scone and the glaze, they aren't overly sweet at all. They also have a wonderful toasted oats flavor and also include toasted pecans. After totally enjoying oat-filled gingerbread scones earlier this fall, I definitely needed to give another oatmeal scone recipe a try. 

These were totally worth it!

Enjoy these scones with a side of fresh fruit. They are great served at room temperature or rewarmed for a few seconds in the microwave. 

Ingredients in These Maple Pecan Oatmeal Scones:

Oats: You can use either rolled oats or quick oats (I used rolled oats). Before mixing the ingredients together, toast the oats in the oven, along with the pecans, to bring out their flavor. 

Pecans: You chop the pecans and toast them with the oats. 

Maple Syrup: Use the syrup in the batter as well as in the glaze. 

Pantry Ingredients: Unbleached all purpose flour, baking powder, and salt. You will also need confectioner's sugar for making the glaze after baking. 

From the Refrigerator: Whole milk, heavy cream, egg, and unsalted butter, all cold, especially the butter. 

Maple Sugar: For sprinkling on the scones before baking. You can also use granulated sugar if you don't have maple sugar. 

To Make These Scones:

First, toast the oats and pecans on a baking sheet in the oven. Then, whisk together the milk, cream, egg, and some of the maple syrup. 

Next, in the bowl of a food processor, pulse the flour, baking powder, and salt. Add the butter, which has been cut into pieces, and pulse until the mixture is coarse. Transfer it to a bowl and stir in the toasted oats and pecans. Add the liquid ingredients and fold everything together. 

After that, form everything into a seven inch round that is about 1 inch thick. Cut the circle into 8 wedges and brush them with an egg and cream wash and sprinkle them with maple sugar. Bake the scones for about 15 minutes at 450 degrees F. 

Finally, drizzle the scones with the maple and confectioners' sugar glaze. 

Equipment You May Need:

Food Processor: For incorporating the cold butter into the flour. 

Danish Dough Whisk: For stirring the liquid into the dry ingredients. You could also use a rubber spatula. 

Bench Knife: For cutting the dough into wedges. It's also a great tool for making bread. 

Sunday Funday: 

January is national oatmeal month, so the Sunday Funday group is celebration by sharing recipes that include this whole grain. 

Supposedly, more oatmeal is sold in January than in any other month, probably because of New Years' resolutions to eat more nutritiously. 

• Sizzling Tastebuds: Almond meal Muffins with Oats and Honey 
• Sid's Sea Palm Cooking: Cranachan Trifle 
• Food Lust People Love: Goetta - Cincinnati Breakfast Sausage 
• Palatable Pastime: High Protein Scottish Porridge Oats 
• Karen's Kitchen Stories: Maple Pecan Oatmeal Scones 
• Sneha's Recipe: Mini Oat Pancakes With Guacamole Topping 
• A Day in the Life on the Farm: Mud Cookies 
• Mayuri's Jikoni: Oatmeal Banana Quick Bread 
• A Messy Kitchen: Oatmeal Honey Date Loaf 
• Amy's Cooking Adventures: Orange Cranberry Baked Oatmeal

Maple Pecan Oatmeal Scones

Yield: 8 scones

Author: Karen Kerr

Prep time: 30 MinCook time: 12 MinTotal time: 42 Min

These maple pecan oatmeal scones are a wonderful way to start your day. You get all of the goodness of oatmeal in a tender scone. 

Ingredients

• 130 grams (1 1/2 cups/4 1/2 ounces) rolled oats
• 1/2 cup chopped pecans
• 1/4 cup cold whole milk
• 1/4 cup cold heavy cream
• 1 cold egg
• 1/4 cup plus 3 tablespoons maple syrup, divided
• 7 1/2 ounces (1 1/2 cups) unbleached all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 10 tablespoons (1 1/4 sticks) cold unsalted butter, cut into 1/2 inch squares
• 1 tablespoons maple sugar (or granulated sugar)
• 1/2 cup confectioners' sugar

Instructions

1. Heat the oven to 375 degrees F and line a baking sheet with parchment paper. Spread the oats and pecans over the baking sheet and bake the oats and pecans for 7 to 9 minutes, until fragrant. Remove the baking sheet from the oven and let cool. Remove and set aside 2 tablespoons for later. Heat the oven to 450 degrees F.
2. In a large measuring cup or medium bowl, whisk together the milk, cream, egg, and 1/4 cup of the maple syrup. Remove 1 tablespoon of the mixture and set it aside in a small bowl for brushing the scones before baking.
3. Place the flour, baking soda, and salt in a food processor. Pulse about four times. Sprinkle the top with the butter and pulse the mixture about 12 times. Pour the mixture into a medium bowl and stir in the oats and pecans. Add the liquid ingredients and stir until just combined.
4. Dust your work surface with half of the reserved oats and turn the dough out on top of the oats. Sprinkle the rest of the reserved oats over the top and pat the dough into a 7 inch circle that is about 1 inch thick. Using a bench knife, cut the dough into 8 wedges and place them on a parchment lined baking sheet, about 2 inches apart. Brush the scones with the reserved egg and milk mixture and sprinkle them with the maple sugar.
5. Bake the scones for about 12 to 14 minutes. Let cool on the pan for 5 minutes before transferring them to a wire rack.
6. When the scones have cooled, whisk together the 3 tablespoons of maple syrup and confectioners' sugar and drizzle over the scones. Let the glaze rest for about an hour.

Nutrition Facts

Calories

378

Fat (grams)

24 g

Sat. Fat (grams)

12 g

Carbs (grams)

54 g

Fiber (grams)

3 g

Net carbs

51 g

Sugar (grams)

21 g

Protein (grams)

7 g

Cholesterol (grams)

67 mg

https://www.karenskitchenstories.com/2026/01/maple-pecan-oatmeal-scones.html

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Recipe adapted from The Complete America's Test Kitchen TV Show Cookbook 2001-2016.