Glazed Oatmeal-Maple Scones with Pecans & Currants

Glazed-Oatmeal-Maple-Scones

These comforting breakfast treats are like a cross between scones and oatmeal cookies: buttery and tender on the inside, crisp and craggy on the outside, and chockfull of oats, pecans and currants. The recipe is the first I tried from Joanne Chang’s wonderful cookbook, Flour: Spectacular Recipes from Boston’s Bakery & Cafe, and it was love at first bite.

ingredients

Begin by combining the dry ingredients in the bowl of a stand mixer.

dry-ingredients

Mix for a few seconds to blend.

dry-ingredients-mixed

Add the butter in chunks. Be sure it is very cold.

adding-butter

Beat with the paddle until the butter is somewhat mixed in and broken down into grape-sized pieces.

mixing-in-butter

Whisk together the egg, maple syrup and heavy cream in a small bowl.

whisking-cream-egg-and-maple-syrup

Add it to the mixing bowl.

adding-wet-ingredients

And beat until just incorporated, about 20 seconds. Be sure not to overmix — you want small pieces of butter to remain intact.

mixing-wet-with-dry

Scoop the batter into a baking sheet.

scooping-batter

Then bake for about 25 minutes, or until golden.

baked

Cool on a rack.

cooling-on-rack

Meanwhile, make the glaze by combining the Confectioners’ sugar, maple syrup and water.

making-glaze

Then drizzle over cooled scones.

Glazed-Oatmeal-Maple-Scones

Note: My only changes to the original recipe were to use currants instead of golden raisins (only because that’s what I had on hand); reduce the baking time by 15 minutes (possibly a typo in the book?); and halve the glaze (I found them to be plenty sweet with that amount).

Glazed Oatmeal Maple Scones with Pecans & Currants

Print Recipe
Servings: 8 scones
Total Time: 45 Minutes

Ingredients

For the Scones

  • 1-1/2 cups unbleached all-purpose flour
  • 1-1/4 cups old-fashioned rolled oats (not quick cooking or instant)
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup pecan halves, toasted (if desired) and chopped
  • 1/2 cup currants (or raisins)
  • 1/2 cup (1 stick) cold unsalted butter, cut into 10 pieces
  • 1/3 cup cold heavy cream
  • 1/2 cup maple syrup
  • 1 cold egg

For the Glaze

  • 1/2 cup confectioners' sugar
  • 3 tablespoons maple syrup
  • 1 to 2 tablespoons water

Instructions

  1. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, oats, baking powder, baking soda, salt, pecans and currants on low speed for 10 to 15 seconds. Scatter the butter pieces over top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible.
  3. In a small bowl, whisk together the cream, maple syrup and egg until thoroughly mixed. Pour the cream mixture into the butter mixture and mix on low speed for about 20 seconds, or just until the dough comes together. It will be fairly wet.
  4. Remove the bowl from the mixer stand. Scrape the sides of the bowl with a rubber spatula to ensure that all of the dry ingredients are incorporated into the dough. Using an ice cream scooper, drop mounded scoops of the dough (about 1/3 cup each) onto the prepared baking sheet, forming 8 scones and spacing them about 2 inches apart.
  5. Bake for 25-30 minutes, or until scones are golden brown around the edges and lightly golden on top. Transfer to a wire rack to cool for about 30 minutes. (Hold on to the parchment paper -- you'll need it for adding the glaze.)
  6. While the scones are cooling, make the glaze: In a small bowl, whisk together the confectioners' sugar, maple syrup and enough of the water to make a smooth, pourable glaze. When the scones have cooled for at least 30 minutes, transfer them back to the parchment-lined baking sheet and use a spoon to drizzle the glaze evenly over top.
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  • These look really tasty! I love the Flour cookbook, and the bakeries! It is so hard to exercise self control in there.

  • I’m in love with scones! Sounds like a great recipe and love that you used currants

  • Karen

    These look delicious! I have been making a very similar scone from one of Ina Garten’s cookbooks and it has been a staple in our house and a great home baked gift to give to others. Thanks for another take on this.

  • Patricia Brady

    Jenn, can these be made a day a head or so of when I would be serving them? Do they need to be kept in an air-tight container or in the refrigerator? I am thinking of making them for a “Coffee with Neighbors” that our community holds once a month.

    • Jenn

      Hi Patricia, They are best served fresh out of the oven but if you need to make them ahead of time you can refresh them in a 300 degree oven for about 5 minutes. I’d wait to add the glaze until you are ready to serve them. Hope that helps!

  • Would love to try these scones, However, would like to eliminate the maple syrup. What would be a good substitute?

    • Jenn

      Hi Mary Lou, You could sub brown sugar or honey.

  • Cathy

    Love scones! I can’t wait to try these! B)

  • vp fox

    are steel-cut oats a possibility?

    • Jenn

      I’d stick with old fashioned rolled oats as steel oats would be very crunchy.

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