Glazed Oatmeal Maple Scones with Pecans & Currants
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These delicious scones from Flour bakery are studded with pecans and currants and topped with a maple glaze.
These comforting breakfast treats are like a cross between scones and oatmeal cookies: buttery and tender inside, crisp and craggy 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 (and second, and third) bite.
Table of Contents
“These are spectacular! Perfect texture, perfect sweetness, perfect all around. This delightful cookie-scone combo has brought much happiness to my life!”
What You’ll Need To Make Glazed Oatmeal Maple Scones
- All-Purpose Flour: Provides structure to the scones.
- Old-Fashioned Rolled Oats: Adds a chewy texture and hearty flavor.
- Baking Powder and Baking Soda: Helps the scones rise and become light and fluffy.
- Chopped Pecans and Currants: Add crunchiness and bursts of fruity flavor.
- Butter: Adds richness and moisture to the scones.
- Heavy Cream: Adds moisture and makes the scones ultra-tender.
- Maple Syrup: Adds sweetness and a distinctive maple flavor.
- Egg: Acts as a binder, helping to hold the scone dough together.
- Confectioners’ Sugar: Forms the base of the glaze, providing sweetness and color contrast.
- Maple Syrup: Adds flavor and richness to the glaze.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
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.
Sure, the dough can be frozen for up to 3 months: Scoop the dough into mounds on a baking sheet, let set in the freezer, then place in a resealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze them after baking, let the scones cool completely and store in an airtight container separating layers with parchment paper or foil. Before serving, remove the scones from the container and let them come to room temperature. Ideally, it’s best to freeze scones before baking.
Definitely! Feel free to get creative with add-ins. You can swap out the pecans and currants for other nuts or dried fruits like chopped almonds or dried cranberries. Don’t be afraid to experiment and make these your own!
Quick cooking or instant oats won’t work as well in this recipe because their texture is much finer and they tend to absorb liquid more quickly. Old-fashioned rolled oats provide a heartier texture and add a nice chewiness to the scones, whereas quick-cooking oats may make the scones a bit soft.
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).
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Glazed Oatmeal Maple Scones with Pecans & Currants
These delicious scones from Flour bakery are studded with pecans and currants and topped with a maple glaze.
Ingredients
For the Scones
- 1½ cups unbleached all-purpose flour
- 1¼ cups old-fashioned rolled oats (not quick cooking or instant)
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup pecan halves, toasted (if desired) and chopped
- ½ cup currants (or raisins)
- ½ cup (1 stick) cold unsalted butter, cut into 10 pieces
- ⅓ cup cold heavy cream
- ½ cup maple syrup
- 1 cold egg
For the Glaze
- ½ cup confectioners' sugar
- 3 tablespoons maple syrup
- 1 to 2 tablespoons water
Instructions
- 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 ⅓ 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.
- Freezer-Friendly Instructions: The dough can be frozen for up to 3 months: Scoop the dough into mounds on a baking sheet, let set in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the scones cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the scones from the container and let them come to room temperature. **If you have the option to freeze the scones before or after baking them, you will get the best results if you freeze them before baking.
Nutrition Information
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- Serving size: 1 scone
- Calories: 451
- Fat: 22g
- Saturated fat: 10g
- Carbohydrates: 60g
- Sugar: 30g
- Fiber: 3g
- Protein: 6g
- Sodium: 200mg
- Cholesterol: 67mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi! These are so good! Do you recommend all purpose flour or bread flour for these?
Hi Samantha, I’d stick with all-purpose flour here. Enjoy!
If I portion these to make 12 rather than 8 scones, how much less time would I bake them? Looking forward to making them for a meeting I have coming up!
Hi Kelly, I’d guesstimate they’ll take about 20 minutes, but be sure to keep a close eye on them!
I have to add my superlatives here. We are oooh-ing and ahhh-ing over here. My chef-in-training 15 year old suggested the addition of grated/microplaned orange peel, a pinch of allspice and cinnamon, and some freshly grated nutmeg. Every one of those additions was a win! Lastly, we topped these with fresh whipped cream in a bowl. It made them extra sumptuous. Thank you Jen for the blessing you are to our table each week!
Hi Jen,
A couple of your scone recipes list cake flour instead of all purpose flour. Could I use cake flour in place of all-purpose flour in this recipe as well? Thanks
Diane
Hi Diane, it may work, but I can’t say for sure without trying it myself. If you make them with cake flour, I’d love to hear how they turn out!
Is it possible to replace the maple syrup with honey in the recipe (not in reference to the glaze)? Happy Holidays.
Honey will give the scone batter a slightly different flavor, but it’s fine to use it in place of the maple syrup. Happy holidays to you!
Thank you very much for your prompt response. I have followed many of your recipes and always a success. Happy New Year in advance.