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Maple Oatmeal Scones

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.
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Total Time 45 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 451
Ingredients Method Notes

Ingredients
  

  • 11/2 cups all-purpose flour spooned into measuring cup and leveled-off
  • 11/4 cups old-fashioned rolled oats ((not quick cooking or instant))
  • 11/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup pecan halves (toasted (if desired) and chopped)
  • 1/2 cup currants ((or raisins))
  • 1/2 cup (1 stick) cold unsalted butter cut into 10 pieces
  • 1/3 cup cold heavy cream
  • 1/2 cup maple syrup
  • 1 cold egg
  • 1/2 cup confectioners' sugar
  • 3 tablespoons maple syrup
  • 1 to 2 tablespoons water

Method
 

  1. Prep the pan
    Preheat oven to 350°F (175°C) and position an oven rack in the middle. Line a baking sheet with parchment paper. Skip the parchment and you'll be scraping caramelized maple glaze off your pan for the rest of the week.
  2. Cut in the butter
    Using a stand mixer fitted with the paddle attachment (or a hand mixer), combine the flour, oats, baking powder, baking soda, salt, pecans, and currants on low speed for 10–15 seconds. Scatter the cold butter pieces over the top and beat on low for about 30 seconds, until the butter is partially broken down and grape-size chunks are still visible. Stop here. Those butter chunks are exactly what create the flaky layers in your maple oatmeal scones overmixing turns them into dense bricks.
  3. Add the wet ingredients
    In a small bowl, whisk together the cold cream, maple syrup, and egg until fully combined. Pour over the butter mixture and mix on low for about 20 seconds just until the dough comes together. It will be wet and sticky. This is correct.
  4. Scoop the dough
    Remove the bowl from the mixer. Scrape the sides with a rubber spatula to catch any dry pockets. Using an ice cream scoop, drop mounded ⅓-cup portions of dough onto the parchment-lined baking sheet about 8 scones total, spaced 2 inches apart. Do not attempt to shape them with your hands; the scoop IS the technique.
  5. Bake and cool
    Bake for 25 to 30 minutes, until the edges are golden brown and the tops are lightly golden. Transfer to a wire rack and cool for at least 30 minutes. Keep the parchment paper you'll need it for glazing. Do not rush this step. Glazing hot scones creates a sad, sticky puddle.
  6. Glaze them
    Whisk together the confectioners' sugar, maple syrup, and just enough water to create a smooth, pourable consistency. Transfer the cooled scones back to the parchment-lined sheet and drizzle generously. If your drizzle looks like a chaotic Jackson Pollock congratulations, you've nailed the rustic aesthetic perfectly.

Recipe Notes

  • Cold ingredients are non-negotiable: Cold butter and cold cream directly determine the texture of your final scone. Room temperature butter creates flat, spread-out results.
  • Real maple syrup only: The recipe uses ½ cup in the dough plus more in the glaze. Pancake syrup will not behave the same way chemically or taste remotely close.
  • Oat variety matters: Old-fashioned rolled oats provide texture and structure. Quick oats will make the dough soft and the baked scone dense.
  • Freeze before baking: If you have the choice, always freeze the unbaked dough mounds rather than the baked scones. The fresh-from-frozen bake gives you a dramatically better result.