Glazed Oatmeal-Maple Scones with Pecans & Currants
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.
Begin by combining the dry ingredients in the bowl of a stand mixer.
Mix for a few seconds to blend.
Add the butter in chunks. Be sure it is very cold.
Beat with the paddle until the butter is somewhat mixed in and broken down into grape-sized pieces.
Whisk together the egg, maple syrup and heavy cream in a small bowl.
Add it to the mixing bowl.
And beat until just incorporated, about 20 seconds. Be sure not to overmix — you want small pieces of butter to remain intact.
Scoop the batter into a baking sheet.
Then bake for about 25 minutes, or until golden.
Cool on a rack.
Meanwhile, make the glaze by combining the Confectioners’ sugar, maple syrup and water.
Then drizzle over cooled 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
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
- Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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.)
- 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.