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Maple Oatmeal Scones with Pecans and Currants

Maple Oatmeal Scones with Pecans and Currants

Maple Oatmeal Scones with Pecans and Currants are a cozy, flavorful treat combining hearty oats, sweet currants, crunchy pecans, and rich maple syrup. These scones boast a perfect balance of sweet and nutty flavors, a satisfying chewy texture, and tender, flaky layers, making them ideal for breakfast, brunch, or a comforting snack with coffee or tea.

  • Total Time: 30-35 minutes
  • Yield: 8 scones 1x

Ingredients

Scale

Dry Ingredients

  • 1 cup rolled oats
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup brown sugar, packed
  • 1/4 cup maple syrup
  • 3/4 cup milk or buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract

Add-ins

  • 1/2 cup chopped pecans
  • 1/2 cup dried currants

Instructions

  1. Prepare the Dry Ingredients: Start by combining the rolled oats, all-purpose flour, baking powder, baking soda, and salt in a large bowl. Mix them well to ensure even distribution of the leavening agents and seasoning.
  2. Cut in the Cold Butter: Using a pastry cutter or your fingertips, work the cold butter into the dry mixture until it resembles coarse sand. This is essential for creating flaky layers in the scones.
  3. Mix the Wet Ingredients: In a separate bowl, whisk together the brown sugar, maple syrup, milk (or buttermilk), egg, and vanilla extract until smooth and well combined.
  4. Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the scones tender. Fold in the chopped pecans and dried currants evenly.
  5. Shape and Cut the Dough: Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick. Use a sharp knife or a bench scraper to cut the dough into 8 triangle-shaped scones.
  6. Bake Until Golden: Arrange the scones on a parchment-lined baking sheet, leaving space between them. Bake in a preheated oven at 400°F (200°C) for 15 to 18 minutes, or until golden brown on top and cooked through.
  7. Cool and Enjoy: Allow the scones to cool slightly on a wire rack before serving. This helps the flavors set and makes them perfect for enjoying warm or at room temperature.

Notes

  • Keep butter ice cold to ensure flaky scones.
  • Do not overmix the dough to avoid tough scones.
  • Use fresh baking powder for the best rise.
  • If in a warm kitchen, chill the dough for 15 minutes before baking to maintain texture.
  • Line your baking tray with parchment paper to prevent sticking and aid cleanup.
  • Toast pecans lightly before adding to intensify their flavor.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 15-18 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 scone
  • Calories: 250
  • Sugar: 12g
  • Sodium: 210mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 45mg

Keywords: maple scones, oatmeal scones, pecan scones, currants, maple oatmeal scones, breakfast scones, brunch recipes, nutty scones, easy baking