Oatmeal Scones with Maple Syrup and Pecans
8 servings
50 minutes
Oat scones with maple syrup and pecans are cozy baked goods born from European culinary traditions that value the warmth of home. Their texture is crispy on the outside and tender on the inside, while the rich nutty flavor of pecans perfectly complements the sweetness of maple syrup. These baked goods are ideal for breakfast or afternoon tea, adding a touch of sophistication and homely comfort. Oats give the scone a delicate crumbly texture, and the maple syrup glaze makes it even more appetizing. They are best served slightly warm with a cup of aromatic coffee or tea. These scones are a true delight for lovers of simple yet refined flavors.
1
Preheat the oven to 190 degrees. Spread the flakes and nuts on a baking sheet and place in the oven for 8 minutes to lightly toast. Then remove and let cool, chop the nuts, and increase the oven temperature to 230 degrees. Set aside 2 tablespoons of flakes on a separate plate and line the baking sheet with parchment paper.
- Oat flakes: 1.5 glass
- Pecan: 110 g
2
Mix milk, cream, egg, and 60 ml of maple syrup, then pour 1 tablespoon of the mixture into a small bowl and set aside as it will be needed for glazing.
- Milk: 0.3 glass
- Heavy cream: 0.3 glass
- Chicken egg: 1 piece
- Maple syrup: 105 ml
3
Mix flour, baking powder, and salt in a blender on 'pulse' mode - 4 presses needed. Evenly distribute the pre-chilled butter cut into 0.5 cm cubes over the dough and press about 12-14 more times.
- Wheat flour: 1.5 glass
- Baking powder: 2 teaspoons
- Salt: 0.5 teaspoon
- Unsalted butter: 150 g
4
Place the dough in a medium-sized bowl, add the flakes and nuts. Then mix in the milk mixture using a silicone spatula. Gently knead the dough by hand in the bowl until all ingredients are combined.
- Oat flakes: 1.5 glass
- Pecan: 110 g
5
Sprinkle the work surface with one spoon of remaining flakes, place the dough, and sprinkle with a second spoon of flakes on top. Carefully shape the dough into a circle about 17 cm in diameter and 2.5 cm thick. Cut the dough into 8 pieces and place on a baking sheet. Brush the dough with the remaining milk-egg mixture and sprinkle with 1 spoon of sugar.
- Oat flakes: 1.5 glass
- Maple syrup: 105 ml
- Powdered sugar: 0.5 glass
6
Bake the scones for 12-15 minutes until they turn light golden brown. Then let them sit on the baking sheet for another 10 minutes. Mix 45 ml of maple syrup with powdered sugar and drizzle this mixture over the scones when they cool.
- Maple syrup: 105 ml
- Powdered sugar: 0.5 glass