Categories: Breakfast Breads
Ingredients
- SCONES:
- 2-3/4 cups All-purpose Flour
- 1/2 cup Regular Oats, Ground In A Food Processor Or Blender
- 1/3 cup Sugar
- 2 Tablespoons Baking Powder
- 1/4 teaspoon Salt
- 2 sticks (1 Cup) Cold Butter, Cut Into Cubes
- 1/2 cup Pecans, Finely Chopped
- 3/4 cups Heavy Cream (more If Needed)
- 1 whole Egg
- 1 teaspoon Maple Extract
- ICING:
- 5 cups Powdered Sugar
- 1/4 cup Whole Milk
- 2 Tablespoons Melted Butter
- 2 Tablespoons Strong Coffee
- 2 teaspoons Maple Extract
Directions
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Preheat oven to 350 degrees.
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In a large bowl, combine flour, ground oats, sugar, baking powder, and salt.
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Stir to combine.
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Add butter pieces and use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans.
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Whisk together the cream, egg, and 1 teaspoon maple extract.
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Pour into flour mixture, stirring gently, until it all comes together. (Mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl.)
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If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra cream and work it in.
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Turn the dough out onto a cutting board or floured surface and use your hands to press into a 6-to-8-inch circle about 3/4 inch thick. Cut into 8 equal wedges (or you can cut into smaller wedges to get more.)
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Transfer to a baking sheet lined with a baking mat or parchment and bake for 20-24 minutes, or until poufy.
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Remove from the oven and allow to cool completely.
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Combine all the icing ingredients.
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Make sure it’s thick but still pourable.
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Drizzle a very generous amount on each one, then sprinkle on a few more chopped pecans. Allow the icing to set completely, then serve.