Ingredients
Maple Oat Pecan Crunchies
- 2/3 cup (75g) pecans (raw, unsalted)
- 2/3 cup (57g) old-fashioned whole rolled oats, plus more for topping
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 Tablespoons (40g/30ml) pure maple syrup
Scones
- 2 cups (250g) all-purpose flour (spooned & leveled), plus more for shaping
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, very cold and cubed
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (120g/ml) cold heavy cream, plus more for brushing
- 1 large egg, cold
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon maple emulsion
Maple Icing
- 2 Tablespoons (28g) unsalted butter
- 1/4 cup (80g/60ml) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar
- Pinch of salt
Instructions
- Make the maple oat pecan crunchies: In a dry medium skillet over medium heat, combine the pecans and oats. Cook, stirring continuously, until they smell nutty and toasty, about 4–5 minutes. Add the cinnamon, salt, and maple syrup. Expect bubbling as the syrup hits the hot pan. Continue cooking and stirring until the syrup thickens into a glaze coating the pecans and oats, approximately 2–3 minutes. Remove from heat and transfer the mixture to a cutting board to cool.
- Prepare the scone dough: In a large bowl, whisk together flour, baking powder, and salt. Add the cold butter cubes and cut into the flour mixture with a pastry cutter, forks, or fingers until the texture resembles pea-sized crumbs. In a separate medium bowl, whisk brown sugar, heavy cream, egg, vanilla bean paste, and maple emulsion until smooth and combined. Pour the wet ingredients into the dry mix and gently stir with a spatula until the dough begins to come together; be careful not to over-mix.
- Add the crunchies to the dough: Roughly chop the cooled maple oat pecan mix and fold into the dough. Use floured hands if needed to bring the crumbly dough into a cohesive mass.
- Shape the scones: On a floured surface, work the dough into an 8-inch disc. Using a very sharp knife or bench scraper, cut the disc into 8 equal wedges. Place the wedges on a plate or lined baking sheet, and refrigerate for at least 15 minutes or up to 1 day.
- Preheat and prepare for baking: Heat the oven to 400°F (204°C) and line a baking sheet with parchment paper or a silicone mat. Arrange the chilled scones about 2 inches apart on the sheet. Lightly brush the tops with heavy cream using a pastry brush.
- Bake the scones: Bake for 18–24 minutes until golden brown on top. Remove from the oven and allow to cool slightly while preparing the icing.
- Make the maple icing: In a small saucepan over low heat, melt the butter with maple syrup, whisking occasionally. Remove from heat and whisk in sifted confectioners’ sugar and a pinch of salt. Taste and adjust salt if desired.
- Glaze the scones: When scones are cool enough to handle, dip their tops into the icing and place on a cooling rack over a lined baking sheet to catch drips. Sprinkle oats over the icing before it sets. Reheat icing if needed for remaining scones or drizzling.
- Storage: Store leftover scones at room temperature for up to 2 days or refrigerated for up to 5 days.
Notes
- Use cold ingredients to ensure the scones remain flaky and tender.
- Refrigerating the shaped scones before baking helps maintain their shape and texture.
- If icing thickens too much, gently warm it to thin before glazing.
- Substitute maple emulsion with pure maple extract if unavailable.
- Sprinkling extra oats on top before baking can add more texture.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
