Maple Nut Oatmeal Scones- Filled with oats and pecans, then drizzled with maple glaze, these scones are sure to be a hit!


We have a particular affinity for scones at our house. I love them filled with fruit, but my kiddos prefer a more plain scone. I like to pack them with a little nutrition, so this version is filled with fiber from oats, nuts, and whole wheat. My kids were none the wiser, and gobbled them up just as fast as a plate of doughnuts. Score!

These scones have a hearty flavor and texture, and I loved the crunch from the oats and the pecans. They are a new favorite scone recipe at our house, because everyone loved them. I’m sure that had nothing to do with the fact that they were drizzled with glaze. 😉

I actually ended up having some glaze left over, but you can slather it on if you prefer.

If you’ve never made scones before, you should really give it a try. They are so easy to whip up, and they are ready in under 30 minutes! I like to serve them with fresh fruit and scrambled eggs, but you could also serve them on the go with a smoothie.
Go on, give ’em a try. Be a scone family like we are. 🙂

Yield: 16

Maple Nut Oatmeal Scones

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Hearty oatmeal nut scones with maple glaze.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 cup freshly ground wheat flour
• 1 cup oats
• 1/2 cup chopped pecans
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup brown sugar
• 1/2 cup cold butter, cubed
• 3/4 cup buttermilk
• 1 tsp maple flavoring
• Glaze:
• 3/4 cup powdered sugar
• 1/2 tsp maple flavoring
• dash of salt
• 1-2 Tbsp milk

Instructions

In a large mixing bowl, whisk together the flours, oats, pecans, baking powder, soda, salt, and brown sugar.

Use a pastry cutter to cut in the butter till it is pea sized.

Add the buttermilk and maple flavoring and stir lightly just till flour is moistened. If you need to, you can add a couple more teaspoons of buttermilk. Don't overwork the dough.

Dump dough onto a lightly sprayed or floured counter top. Press together, then cut into 2 pieces.

Press each section into a 6" circle. Cut in 8 wedges and place on lightly greased or lined cookie sheets.

Bake at 375° for 18-20 minutes or till lightly browned. Cool for 5 minutes, then drizzle with glaze.

Stir together glaze ingredients, adding milk as needed. Drizzle over scones.

Notes

I originally shared this recipe at Simply Kierste.

Supplies used:

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