Pecan Maple Scones with Maple Glaze

 

NOTES

• Very holiday tasting! These were easy to put together (15 min prep and 15 min bake) and make for a quick "what do you want for breakfast?" choice.

INGREDIENTS

• 1 c. oatmeal (quick or old-fashioned), processed in food processor until finely ground (took a few minutes in mine)
• 1 c. all-p flour
• 1/2 c whole wheat flour
• 2 tbsp sugar
• 1/2 tsp salt
• 1 tbsp baking powder
• 3 tbsp maple syrup
• 2 1/2 tbsp cold butter, cut into small pieces
• 1 large egg
• 1/2 c. half-and-half
• 1 tsp vanilla extract
• 2/3 c. chopped pecans (I didn't toast them but the scones would have had a more nutty flavor had I done so. To toast, heat a dry skillet over medium heat and toast nuts, turning them over by shaking the pan several times until fragrant, about 5-7 minutes. Do not let burn).
• Icing: Mix in a bowl: 1 1/2 c. powdered sugar, 2 tbsp maple syrup, and if needed, a little bit of milk or half-and-half. Keep it pretty thick (doesn't run off a spoon when lifted).

DIRECTIONS

1. Preheat oven to 425°F.

2. In a large bowl, mix flour, finely ground oats, sugar, salt and baking powder. Cut in butter with two butter knives or a pastry blender until butter is in very small chunks.

3. In another bowl, beat egg with half-and-half, vanilla, & maple syrup. Add to dry ingredients and mix with a wooden spoon until just mixed.

4. Add pecans and mix just to incorporate.

5. Place dough on a floured surface, knead a few times then pat into an 8 to 10-inch circle. Cut into 8 wedges using a pizza cutter or dough/pastry scraper. Transfer to a baking sheet (I line mine with my silicone baking mats) and bake 10-15 min or until bottoms are just lightly browned (my tops did not brown at all when bottoms were lightly brown so watch carefully).

6. Remove scones to a wire rack and let cool 5 min before glazing. Mix the glaze ingredients and then spread over top of scones, topping with 1 pecan. Eat right away or let sit 15 min for glaze to set.