These maple oat pecan scones are tender and buttery with crisp, golden edges, hearty oats, toasted pecans, and plenty of maple flavor. The pecans and oats are toasted in a skillet, then caramelized in maple syrup, adding a sweet and toasty crunch to every single bite. Our taste testers raved about the crumbly, tender texture and cozy maple flavor. (Even kids who don’t prefer nuts in baked goods loved these!)
Think of today’s scones as the breakfast version of these reader-favorite maple brown sugar cookies!
Why You’ll Love These Maple Oat Pecan Scones
There are a lot of maple oat scone recipes out there, but these have a few things that make them especially good:
- Buttery and tender: Extra-cold butter creates flaky pockets throughout the scones. I start with frozen butter.
- Hearty but not heavy: Whole rolled oats add texture and a subtle nuttiness without making the scones overly dense.
- Bold maple flavor: Pure maple syrup gets a boost from a touch of maple extract.
- Extra flavorful add-ins: Toasting the pecans and oats first brings out their nutty flavor and keeps them crisp, while a maple syrup glaze adds a touch of caramelized sweetness.
- Make-ahead friendly: You can prepare the scones the night before, then bake them fresh in the morning.
Recipe Testing Notes
Testing these scones was a lot of fun. We started with my go-to recipe for basic scones. From there, we pulsed whole oats into oat flour and used that in combination with all-purpose flour. Our goal was to create an oat-based dough, but this method resulted in an overly crumbly, almost sandy texture. We knew we could do better.
Team member (and my cookbook recipe co-author!) Beth suggested toasting the oats with the pecans on the stove, then caramelizing them a bit with maple syrup, cinnamon, and salt. I was intrigued! We gave the method a try and loved the initial results. From there, we tweaked the base recipe a bit more, using brown sugar in the dough and adding a touch of maple extract.
These were a wild success, and quite possibly one of my top 10 favorite recipes of all time. And that maple icing will always be a favorite!! It’s the same icing I use on maple pecan focaccia.
Ingredients You Need & Why
- Oats: Use whole rolled oats rather than quick oats. The larger oats give these scones their hearty texture.
- Pecans: Start with raw pecan halves. They’ll get toasted with the oats, then chopped before you fold them into the dough.
- Maple Syrup: Make sure to use pure maple syrup, not “breakfast syrup.” This is a main flavor here, so reach for the real deal.
- Cinnamon: Adds even more flavor to the toasty pecans and oats.
- Flour: The main structure of the scones. I recommend sticking with all-purpose flour for the best balance of tenderness and sturdiness.
- Baking Powder: For lift.
- Salt: Balances the sweetness and brings out the maple and pecan flavors.
- Butter: Cold butter is essential for tender, flaky scones. Cut the butter into small cubes and then place it in the freezer for about 15 minutes while you get started on the rest of the recipe. It will be extra cold by the time you’re ready to add it to the dough.
- Heavy Cream: Texture is crucial for the perfect scone, so don’t substitute milk or nondairy milk in this recipe.
- Brown Sugar: Adds sweetness along with a subtle caramel-like flavor that pairs especially well with maple.
- Egg: Binds and adds richness.
- Pure Vanilla & Maple Extracts: A small amount of maple extract provides a big boost to the overall maple flavor of the scones. Vanilla rounds out all the other flavors.
Toast the Pecans & Oats First
We’re going to start with the add-ins before we make the scone dough so they have time to cool.
Begin by cooking the pecans and oats together in a dry skillet on the stovetop, stirring until they smell toasty and nutty. Then add the maple syrup, cinnamon, and salt. The maple syrup will bubble up when it hits the hot pan. Don’t worry, this is expected. Keep stirring for a couple more minutes and watch as it thickens into a glaze that coats the nuts and oats.
Spread the mixture out onto a cutting board and let it cool, then give everything a rough chop. Honestly, I could snack on this all by itself. It reminds me of homemade granola!
What Makes Scones Tender and Flaky?
The secret to tender yet flaky scones is cold butter and minimal mixing. (Similar to making biscuits or pie dough.) When cold butter hits the hot oven, it melts and releases steam, creating little pockets throughout the dough. This is why I recommend cutting the butter into small cubes and freezing it before you begin. Sometimes I even grate the butter with a box grater for even smaller pieces of butter.
It’s also important not to overwork the dough. The more you mix and knead it, the more gluten develops, which can produce tougher, denser scones. Embrace a messy, crumbly dough!
How to Make Maple Oat Pecan Scones
Whisk the dry ingredients together, then cut in the frozen butter with a pastry cutter, 2 forks, or your fingers until the mixture resembles pea-sized crumbles (see the photo above). Whisk the wet ingredients together separately, then combine everything with the maple oat pecan crunchies. Remember to mix the dough as little as possible.
You may need to ditch the spatula and use your hands to incorporate the add-ins into the sticky dough. It helps to flour your hands first!
Turn the dough out onto a work surface, gently bring it together, and shape it into a disc. Cut into wedges:
To ensure the scones don’t overspread and lose their shape, refrigerate them for at least 15 minutes before baking. They can chill for much longer, so feel free to make them in advance, refrigerate overnight, and bake them fresh in the morning!
Brush a little heavy cream onto your scones using a pastry brush right before baking. This helps with browning and gives the scones their golden, lightly crisp tops.
Here’s what they look like after baking:
My Favorite Maple Icing
Now for the finishing touch: the maple icing! I absolutely love this maple icing, especially because of the way it sets on top of baked goods as the butter in it re-solidifies. It’s from my maple brown sugar cookies, and I love it on this salted maple pecan focaccia, too!
When the maple oat scones are cool enough to handle, dip the tops in the icing, then sprinkle some oats on top right away, before the icing has a chance to set. The recipe makes enough icing to glaze all 8 scones, with a bit left over to drizzle over the oat topping at the end.
Success Tips for Maple Oat Pecan Scones
- Cut the cold butter into small cubes and freeze for about 15 minutes before you add it to the dry ingredients.
- Use floured hands to bring the dough together.
- Refrigerate the scones for at least 15 minutes before baking.
- Check on the scones halfway through baking. If they are spreading out, use 2 bench scrapers or spatulas to press on either side of the scone to reshape into a triangle.
- Add the oat topping immediately after dipping each scone in icing because it sets quickly!
Beth and I truly can’t wait for you to try these!!
Print
Maple Oat Pecan Scones
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 8 scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These maple oat pecan scones are tender and buttery with crisp, golden edges, hearty oats, toasted pecans, and plenty of maple flavor. For the best texture, start with very cold butter, handle the dough as little as possible, and chill the shaped scones for at least 15 minutes before baking. Finish with maple icing and a light sprinkle of oats.
Ingredients
Maple Oat Pecan Crunchies
- 2/3 cup (75g) pecans (use raw, unsalted)
- 2/3 cup (57g) old-fashioned whole rolled oats, plus more for topping
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 Tablespoons (40g/30ml) pure maple syrup
Scones
- 2 cups (250g) all-purpose flour (spooned & leveled), plus more for shaping
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, very cold and cubed
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (120g/ml) cold heavy cream, plus more for brushing
- 1 large egg, cold
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon maple extract
Maple Icing
- 2 Tablespoons (28g) unsalted butter
- 1/4 cup (80g/60ml) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar
- pinch of salt
Instructions
- Make the maple oat pecan crunchies: In a dry medium skillet over medium heat, combine the pecans and oats. Cook, stirring with a spatula or wooden spoon, until they smell nutty and toasty, about 4–5 minutes. Add the cinnamon, salt, and maple syrup. The maple syrup will bubble up when it hits the hot pan; that’s expected. Cook, stirring, until the syrup thickens into a glaze that coats the pecans and oats, about 2–3 minutes. Remove from heat and transfer the mixture to a cutting board. Set aside to cool.
- Make the scones: In a large bowl, whisk together the flour, baking powder, and salt. Add the cold cubes of butter and cut them into the flour mixture with a pastry cutter, 2 forks, or your fingers until the mixture resembles pea-sized crumbs.
- In a medium bowl, whisk together the brown sugar, heavy cream, egg, vanilla extract, and maple extract until combined and smooth. Pour the wet ingredients into the dry ingredients and gently stir with a spatula until the dough starts to come together. Avoid over-mixing.
- Roughly chop the cooled pecan-oat mixture. Add the maple oat pecan crunchies to the dough and fold to incorporate. You may need to use floured hands to bring it all together. The dough will be crumbly.
- With floured hands, work the dough into a ball as best you can and transfer to a floured work surface. Press into a neat 8-inch disc and, using a very sharp knife or bench scraper, cut into 8 equal wedges.
- Place scones on a plate or lined baking sheet (if your refrigerator has space!) and refrigerate the shaped scones for at least 15 minutes and up to 1 day.
- Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Arrange the chilled scones at least 2 inches apart on the prepared baking sheet. Using a pastry brush, lightly brush the tops of the scones with heavy cream.
- Bake for 20–25 minutes or until golden brown. Remove from the oven and allow to cool for a few minutes as you prepare the icing.
- Make the icing: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar and salt. Taste; add a pinch more salt if desired. When the scones are cool enough to handle, dip the tops in the icing and place them on a cooling rack set over a lined baking sheet (to catch the drips). The icing sets quickly, so reheat it over the stove if needed. Sprinkle oats over the icing before it has a chance to set. If you have any icing left, you can drizzle it over the tops.
- Leftover scones keep well at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
- Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw in the refrigerator overnight, then bake as directed.
- Freeze After Baking: Freeze the baked and cooled scones, with or without the icing, in a freezer-friendly bag or container. Thaw in the refrigerator overnight or at room temperature.
- Overnight Instructions: Prepare scones through step 6. Cover and refrigerate overnight. Continue with the recipe the following day.
- Special Tools (affiliate links): Glass Mixing Bowls | Whisk | Pastry Cutter | Silicone Spatula | Bench Scraper | Baking Sheet | Silicone Baking Mat or Parchment Paper | Pastry Brush
- Maple Extract: Pure maple syrup isn’t enough to guarantee mega maple flavor. I use McCormick brand maple extract. You can find it in the baking aisle or online. If you can’t find it, you can omit it with no other changes to the recipe, but expect the maple flavor to be more subtle, as it will mainly come from the icing.
- Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into their triangle shape using 2 spatulas or bench scrapers.
Reader Comments and Reviews
I made these tonight for an event tomorrow. I made 32 mini bite size ones and had to taste test a couple, so 30 left to take lol. They were delicious. Followed the recipe as written (reduced the time by 5 min as they were tiny) and they turned out great.
Best scone ever. My family devoured all of them. I made them smaller in a scone pan and refrigerated until I was ready to bake
Would you recommend doubling the batch all at once or is it best to make two batches separately? Thank you!
Hi Monica, we would make two batches for best results!
The bits I’ve tasted are amazing! I baked them today so my son and husband can take them out fishing tomorrow morning. They’re so easy to put together and smell heavenly. The icing is just enough sweet without overpowering the whole thing. This will be on repeat this season.
I truly don’t understand the difference between scones, biscuits, and cookies, but these are delicious nonetheless.
Maple and pecan are two of my favorite flavors, so I’ll definitely be making these! Do you have a recommendation for brand of maple extract? The one I’ve been using falls a bit flat in recipes.
Hi Hannah, we use McCormick brand!
Just made these!! Best scone I’ve ever made. I’ll be thinking about them until I make them again.
These look SO good, especially since I’m a big fan of your Maple Brown Sugar Cookies! Question though – the recipe says to dip the tops of the scones in the icing, but the icing is made in a “small” saucepan. How can you dip an entire scone top into that size of a saucepan? Or do you pour the icing into a wide shallow bowl for dipping instead?
Hi Marcie! Our small saucepan is large enough to dip the scones, but if that doesn’t work for you, you can absolutely pour the icing into a bowl first.
Do these require the maple extract?
Hi Mimosa! If you can’t find maple extract, you can omit it with no other changes to the recipe, but expect the maple flavor to be more subtle, as it will mainly come from the icing.
Years ago I heard a lady in the south say a scone is a biscuit that went to college. These are getting their Master’s.
These are so soft and have so much flavor! They are perfect for the fall weather!
Absolutely delicious, and wonderful texture. I added a little maple extract to the glaze because my family *loves* maple and it is delightful.
We have a pecan allergy at our home. Could you use almonds in their place? Or should I just make them nut free. Thank you.
Hi Linda, you can use the same amount of chopped almonds in place of the pecans. I think the added texture and flavor from nuts is fantastic in these and you might miss it! Hope you enjoy them.
I can’t wait to try this recipe but even though I love oatmeal I do not like it in crisps etc. would the recipe be okay without oats or is there a good substitute. Either way this sounds amazing and love the smaller scone idea too! Thank you so much.
What is heavy cream? Whipping cream(35%) ? Or Table cream( 18%)?
Hi Anne, heavy cream is cream with about 36% milk fat. Your 35% whipping cream is the right choice!
I normally bake your recipes exactly with excellent results, but I’m wondering about making these gluten free for a friend. I know it can be tricky. Any advice?
Hi Deb, I really wish I could help but I haven’t tested these as gluten free. Usually readers have great luck swapping GF flour with all-purpose in other scone recipes, so you can certainly try that! Let us know how it goes.
Hello all! With what ingredient we can substitute maple syrup?
There is no substitute for maple syrup! ; )
Can the scones be made into 2 discs to make 16 smaller scones? What would the baking time be? Or, is it not recommended?
Absolutely! For mini scones, here are general instructions that I have in another scone recipe with a very similar dough:
To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges.
Use 2 baking sheets. For 16 smaller scones, bake for 18-20 minutes or until lightly browned.
That is hilarious! I scrolled down to read the reviews to find out that exact question! They sound delish and I want to make them and take to work. I can’t wait to try them. Thanks for asking the question Louise!