Scones and coffee are the perfect duo. Make your own Maple Oat Pecan Scones and enjoy coffee and homemade scones any old time of day. So much better than scones at the coffee shops!
I shared this recipe last Fall, but needed to update the SEO…so yup, another recipe re-do. Still working on updating a bunch, but this one is priority because S C O N E S!
I’m a coffee-aholic, so I’m pretty obsessed with scones. Don’t get me wrong. I don’t drink coffee all day. Just two to three cups in the morning and sometimes one in the afternoon if I “need” it. Need might be too strong of a word, but you get my point.
Need = W A N T (sometimes!)
This is a test. What do all these have in common?
- coffee and scones
- peanut butter and jelly
- chips and dip
- milk and cookies
- salt and pepper
YES! You guessed it. They all go together. Like Bonnie and Clyde, Tom and Jerry, Batman and Robin.
Here are my tips for making the perfect scones to go with your coffee. 🙂
- Make sure you have everything out on your kitchen counter and ready to go (see picture below), before the step where you add the butter.
- The butter should be COLD when you cut it in with your pastry cutter. I usually cube the butter and then stick it in the freezer while I’m getting everything else ready to go.
- Use a food processor to ground the oats and a sturdy pastry cutter to mix the butter in.
- When you mix the wet ingredients with the dry, be careful to add JUST enough so that the dough is somewhat dry. If your dough is too wet, the scone will not be crumbly. It will be more like a muffin.
- If the dough gets too wet, add more flour. If the dough is too dry and won’t stay together, add more cream VERY slowly.
- Use flour on your mat to prevent the dough from sticking to it.
- Bake the scones until they are just barely browning on top.
See the first picture below for what your dough should look like before you cut into slices for baking. Do you see the small pieces of butter throughout? That’s the key to making great scones. You aren’t creaming the butter, you are simply cutting it in. The butter then forms pockets of buttery goodness in each bite.
Maple extract is the ingredient that gives this this scone the yummy oh-my-goodness flavor. There are two teaspoons in the dough mixture and another teaspoon in the icing.
I’ve made this recipe for friends, family, and Mike’s team at work. and there is one thing in common. Scone LOVE.
- Pumpkin Scones
- Savory Cheddar Scones
- any other suggestions for me? (please comment below!)
These Maple Oat Pecan Scones taste the best fresh out of the oven. But they are also REALLY good, cold out of the refrigerator. Trust me. A cold scone and a hot coffee is….ahhh-mazing.
Please let me know if you try these Maple Oat Pecan Scones, and how you like them!
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- 2.5 cups all-purpose flour
- 2/3 cups quick oats ground in a food processor
- 1/3 cup granulated sugar
- 2 Tablespoons baking powder
- 1/2 teaspoons salt
- 1 cup cold unsalted butter cut into cubes
- 2/3 cup pecans chopped
- 1 large egg
- 3/4 cup heavy cream
- 2 teaspoons maple extract
- 2 Tablespoons unsalted butter melted
- 2 Tablespoons half and half
- 1 Tablespoon brewed coffee
- 1 teaspoons maple extract
- 3 cups powdered sugar more or less, depending on consistency
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- In food processor, pulse oats to consistency of flour. Add flour, sugar, baking powder, and salt. Stir to combine.
- Chop pecans finely. Add to dry ingredients and set aside.
- In a small bowl, whip together egg, heavy cream, and maple extract. Set aside.
- Take cold butter out of fridge and chop. Using pastry cutter, add the butter to the dry ingredients until it resembles course crumbs. Mix in the chopped pecans.
- Add wet ingredients to dry ingredients and stir until just combined. Don't over-mix or the scones will be tough. You may need to add additional cream if the dough is too dry. But it should be on the dryer side verses too wet.
Turn dough onto a floured surface. Use hands to form into a large circle and press down to about 1/2 to 3/4 inch thickness. Cut into 12-14 equal wedges - or any other shape you like.
- Transfer wedges to prepared baking sheets. Bake until just barely browned on top, about 18 to 20 minutes. Cool on baker's rack.
Melt the butter in medium sized bowl. Add half and half, brewed coffee, and maple extract - and stir. Add in powdered sugar until right consistency. You want it to be thick but spreadable.
- Spread the icing on the scones. Be generous. You can also add some pecans on the top. Allow icing to set before storing.
- These scones will stay fresh in airtight container for a few days. They also freeze well up to three months.