If you’re searching for something irresistibly cozy and just that little bit extra special, these Glazed Oatmeal Maple Scones with Pecans & Currants are about to become your go-to morning treat. They’re bursting with the hearty texture of oats, speckled with sweet-tart dried currants, and finished with a nutty crunch of toasted pecans—and let’s not forget that luxurious maple glaze dripping down the sides! Each bite wraps you in those comforting flavors of maple and toasted grains, and when shared with family or friends, these scones absolutely brighten everyone’s day. Whether for breakfast, brunch, or a simple afternoon snack, these beauties deliver comfort and delight in each crumb.
Ingredients You’ll Need
You’ll love how straightforward these ingredients are—every single one plays a part in making these Glazed Oatmeal Maple Scones with Pecans & Currants so delicious. From the buttery base to the sweet, nutty mix-ins and that glossy maple glaze, here’s what you’ll need and why you won’t want to skip a thing:
- All-purpose flour: The structure behind your scones, keeping everything light but still substantial.
- Old-fashioned rolled oats: These give heartiness, rustic appeal, and a bit of chew, setting these scones apart from the rest.
- Granulated sugar: For gentle sweetness without overpowering the nuanced maple and currant flavors.
- Baking powder: The secret to the scones’ beautiful rise and fluffy texture.
- Salt: Brings all the flavors into balance—don’t skip it!
- Unsalted butter (cold, cubed): Absolutely essential for those flaky, tender layers; cold butter is key!
- Chopped pecans: Toast lightly for extra crunch; their buttery nuttiness complements the maple and oats beautifully.
- Dried currants: Tiny but mighty bursts of tangy-sweet flavor in every bite.
- Heavy cream: Lends richness and tender crumb; it’s what makes these scones indulgent.
- Pure maple syrup: The soul of the recipe—infuses everything with earthy, caramel sweetness.
- Large egg: Binds the dough and adds an extra dose of richness.
- Vanilla extract: Enhances all the flavors and rounds out the aroma.
- Powdered sugar (for glaze): Just the right sweetness for that signature drizzle.
- Extra pure maple syrup (for glaze): Intensifies the maple notes in every bite.
- Heavy cream (for glaze): Use just enough for a silky-smooth, pourable glaze.
How to Make Glazed Oatmeal Maple Scones with Pecans & Currants
Step 1: Prep Your Oven and Baking Sheet
Get started by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure your Glazed Oatmeal Maple Scones with Pecans & Currants bake up golden and won’t stick—crucial for easy cleanup and picture-perfect scones.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, baking powder, and salt. This blend is the backbone of your scones, ensuring a sturdy yet tender texture and even distribution of flavor in every bite.
Step 3: Cut in the Cold Butter
Tip in your cold, cubed butter and use a pastry cutter or your fingers to cut it in until the mixture looks like coarse crumbs. The key here is keeping the butter cold—this is what creates those drool-worthy flaky layers once baked.
Step 4: Add the Nuts and Fruit
Stir in the chopped pecans and dried currants. The nuts add a wholesome crunch while the currants offer pops of sweetness—you’ll notice their presence in every delicious bite!
Step 5: Mix the Wet Ingredients
In a separate bowl, whisk together the heavy cream, maple syrup, egg, and vanilla extract. This liquid mix brings together all your dry ingredients and infuses the dough with rich, maple-forward notes.
Step 6: Bring the Dough Together
Pour the wet ingredients into the dry and gently stir just until combined—overmixing will make the scones tough. You’re aiming for a slightly shaggy dough with all the flour just moistened.
Step 7: Shape and Slice
Turn the dough onto a lightly floured surface and knead just a few times, coaxing it to come together. Pat it into a 1-inch-thick circle and use a sharp knife or bench scraper to cut into 8 wedges—classic scone shapes that bake up beautifully.
Step 8: Bake to Golden Perfection
Arrange the wedges on your prepared baking sheet, leaving some space between each. Bake for 15-18 minutes or until puffed up and golden. Let them cool slightly on a wire rack—scones this aromatic will have everyone hovering nearby!
Step 9: Glaze Like a Pro
Whisk together the powdered sugar, maple syrup, and just enough heavy cream to get a smooth, pourable glaze. Drizzle generously over the still-warm scones, letting the sweet glaze set into irresistible, shiny ribbons all over your Glazed Oatmeal Maple Scones with Pecans & Currants.
How to Serve Glazed Oatmeal Maple Scones with Pecans & Currants
Garnishes
For simple flair, scatter extra chopped pecans or a few currants over the glazed scones before the icing sets. A small pinch of flaky sea salt also works wonders, amplifying the flavors and adding a tempting finish.
Side Dishes
These scones are delightful alongside a mug of strong coffee or a frothy cappuccino; their nutty-sweet warmth pairs perfectly with your morning brew. For a brunch spread, serve them with Greek yogurt, fresh berries, or even a pat of soft salted butter.
Creative Ways to Present
If you’re serving a crowd, arrange the Glazed Oatmeal Maple Scones with Pecans & Currants on a tiered cake stand or a vintage platter lined with a pretty tea towel. For a whimsical touch, wrap individual scones in parchment and tie with twine—perfect for brunch favors or picnic treats!
Make Ahead and Storage
Storing Leftovers
If you manage to have any Glazed Oatmeal Maple Scones with Pecans & Currants left, keep them in an airtight container at room temperature for up to two days. This helps maintain their fresh flavor and keeps them tender.
Freezing
Bake a batch ahead and freeze for ultimate convenience! Let scones cool completely, then wrap individually in plastic wrap and store in a freezer-safe bag. They’ll stay lovely for up to three months—perfect for future cravings.
Reheating
To restore that just-baked goodness, pop scones in a 325°F (165°C) oven for 5-7 minutes from room temperature, or 10-12 minutes if frozen. The glaze will set a bit, but that warm, fragrant interior is absolutely worth it!
FAQs
Can I substitute the currants with another dried fruit?
Absolutely! Feel free to use raisins, dried cherries, or even dried cranberries if currants aren’t handy. Just chop larger fruits into currant-sized pieces so they mix evenly.
What’s the best way to toast pecans for this recipe?
Simply scatter your pecan pieces on a baking sheet and toast in a 350°F (175°C) oven for 6-8 minutes, tossing halfway through. Toasting brings out their buttery flavor and deeper crunch—so worth the extra step!
Can I make the scones without an egg?
Yes, the egg helps with structure and richness, but if you’re out or want to go egg-free, try substituting with a few extra tablespoons of heavy cream or plain yogurt. The texture will be slightly different but still tasty.
How do I know when the scones are done baking?
Look for a golden brown color on top and edges; they should feel firm and spring back lightly when pressed. If you’re unsure, a toothpick inserted in the center should come out clean or with a few moist crumbs.
Can I prepare the dough the night before?
Yes! Make and shape the dough, cover the wedges, and chill overnight. In the morning, just pop them onto your baking sheet and bake as directed—fresh Glazed Oatmeal Maple Scones with Pecans & Currants with zero morning fuss.
Final Thoughts
There’s just something magical about sharing a fresh batch of Glazed Oatmeal Maple Scones with Pecans & Currants. Whether you’re planning a cozy morning at home or bringing treats for friends, these scones deliver all the rustic comfort and Maple-glazed joy you crave. Give them a try—you’ll see just how quickly they disappear!
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Glazed Oatmeal Maple Scones with Pecans & Currants Recipe
- Total Time: 38 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
These Glazed Oatmeal Maple Scones with Pecans & Currants are a delightful treat perfect for breakfast or a snack. They are tender, flavorful, and drizzled with a sweet maple glaze.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
Additional Ingredients:
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup chopped pecans
- 1/2 cup dried currants
- 1/3 cup heavy cream
- 1/4 cup pure maple syrup
- 1 large egg
- 1 tsp vanilla extract
For Glaze:
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- 1–2 tbsp heavy cream
Instructions
- Preheat and Prepare: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: Combine flour, oats, sugar, baking powder, and salt in a large bowl.
- Blend Butter and Dry Ingredients: Cut in cold butter until mixture resembles crumbs. Add pecans and currants.
- Combine Wet Ingredients: In a separate bowl, mix heavy cream, maple syrup, egg, and vanilla. Add to dry ingredients.
- Knead and Shape: Turn dough onto floured surface, knead lightly, pat into a circle, and cut into wedges.
- Bake: Place scones on a baking sheet and bake for 15-18 minutes until golden.
- Glaze: Whisk together powdered sugar, maple syrup, and cream. Drizzle over warm scones.
Notes
- Use cold butter for flaky texture.
- Toast pecans for extra crunch.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 350
- Sugar: 18g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
