Glazed Maple-Pecan Oatmeal Scones

These Crown Maple-tinged treats will tantalize even the testiest of taste buds at tea time! 


Oatmeal Scones:
1 1/2 cups (4 1/2 ounces) old-fashioned rolled oats or quick-cooking oats
1/2 cup pecans, coarsely chopped
1/4 cup whole milk
1/4 cup heavy cream
1 large egg
1/4 cup Crown Maple Syrup
1 1/2 cups (7 ounces) lower-protein unbleached all-purpose flour, such as Gold Medal or Pillsbury
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) cold unsalted butter, cut into 1/4-inch cubes
Maple Glaze:
3 tablespoons Crown Maple Syrup
1/2 cup confectioners' sugar


1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats and chopped pecans evenly on a baking sheet and toast them in the oven until they are fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When cooled, measure out 2 tablespoons (for dusting the work surface) and set aside.

2. Whisk the milk, cream, egg, and Crown Maple Syrup in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.

3. Place the flour, baking powder, and salt in the workbowl of a food processor fitted with the metal blade and process until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and process until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir into the cooled oats and pecans. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Using your hands, gently knead the mixture in the bowl until the dough forms a cohesive mass.

4. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats and pecans. Gently pat the dough into a 7-inch circle about 1 inch thick. Using the bench scraper or chef’s knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the tops with the reserved milk-egg-syrup mixture. Bake until golden brown, 12 to 14 minutes. Cool the scones, on the baking sheet, set on a wire rack 5 minutes, then remove the scones to the rack and cool to room temperature, about 30 minutes.


When the scones are cool, whisk 3 tablespoons Crown Maple Syrup and ½ cup confectioners’ sugar in a bowl until combined; drizzle the glaze over the scones and serve. 

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