Glazed Maple-Pecan Oatmeal Scones

Published in Cook's Illustrated September, 2003 - Adapted and featured on Wee Kitchen.


1 1/2 cups rolled oats (4 1/2 ounces) or quick oats
1/2 cup chopped pecans, coarsely ground
1/4 cup whole milk
1/4 cup heavy cream
1/4 cup maple syrup
1 large egg
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)ttp://
2 teaspoons baking powder
1/2 teaspoon table salt
10 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
3 tablespoons maple syrup
1/2 cup confectioners' sugar


  1. Place oven rack in the center of the oven; pre-heat the oven to 375 degrees. Spread oats and pecans evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes (in my oven, this took only 6 minutes); cool on wire rack. Increase oven temperature to 450 degrees. Line another baking sheet with parchment paper. Measure out 2 tablespoons of cooled oats and set aside.  Coarsely grind the pecans in a food processor until roughly the size of steel cut oats.

  2. Whisk the milk, cream, 1/4 cup maple syrup, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.

  3. Pulse flour, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats and ground pecans. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in the bowl just until it forms a cohesive mass.

  4. Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef’s knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes.

  5. When scones are cooled, whisk maple syrup and confectioners's sugar until combined; drizzle glaze over scones.