Ingredients
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1 cup oats (quick or old-fashioned)
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1 1/2 cups flour
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2 tablespoons sugar
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1/2 teaspoon salt
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1 tablespoon baking powder
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2 tablespoons maple syrup
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1 large egg
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1/2 cup half-and-half or 1/2 cup heavy cream
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1/2-3/4 teaspoon maple extract
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2/3 cup coarsely chopped pecans
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1 1/2 cups powdered sugar
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2 1/2 tablespoons cold butter (small pieces)
Instructions
- Preheat oven to 425°F.
- Using a food processor or blender, finely grind oats.
- In a mixer, mix flour, oats, sugar, salt and baking powder.
- Add maple syrup and butter and mix well.
- In a small bowl, beat the egg with the cream and maple extract.
- Pour the egg mixture into the flour mixture and mix well.
- Add pecans and mix just to incorporate.
- Place dough on a floured surface. Knead and pat dough into a 8 to 10 inch circle and cut into 8 wedges.
- Spray a baking sheet with cooking spray. Place wedges on top and bake for 13 to 15 minutes, or until light brown.
- Remove scones from oven to wire rack. Let cool about 3 to 5 minutes.
- Mix glaze ingredients until smooth. Adjust the amount of water to get to the desired consistency. I like the glaze to be rather thick. Spread lots of glaze over each scone and dry about 15 minutes before serving.