| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 25 min |
| Yield: | 8 scones |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 25 min |
| Yield: | 8 scones |
Ingredients
- 2 3/4 cups all-purpose flour, plus more if needed for flouring
- 1/2 cup old-fashioned oats, ground in a food processor
- 1/3 cup granulated sugar
- 2 tablespoons baking powder
- 1/4 teaspoon salt
- 2 sticks (1 cup) cold unsalted butter, cut into cubes
- 1/2 cup pecans, finely chopped, plus more for sprinkling
- 3/4 cup heavy cream, plus more if needed
- 1 teaspoon maple extract
- 1 large egg
- 5 cups powdered sugar
- 1/4 cup whole milk
- 2 tablespoons unsalted butter, melted
- 2 tablespoons strong brewed coffee
- 2 teaspoons maple extract
Instructions
- For the scones: Preheat the oven to 350 degrees F. Line a baking sheet with a baking mat or parchment paper.
- In a large bowl, combine the flour, ground oats, granulated sugar, baking powder and salt. Stir to combine. Add the 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.
- Whisk together the cream, maple extract and egg in a small bowl. Pour into the flour mixture, stirring gently until it all comes together. (The mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl.) If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra cream and work it in.
- Turn the dough out onto a cutting board or floured surface and use your hands to press it 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).
- Transfer to the prepared baking sheet and bake until poufy and set and just barely golden, 20 to 24 minutes. (They shouldn’t have much color on them at all.) Allow to cool completely.
- For the icing: Combine the powdered sugar, milk, butter, coffee and maple extract in a large bowl. Make sure the icing’s thick but still pourable.
- Drizzle a very generous amount of the icing onto each scone, then sprinkle on a few more chopped pecans. Allow the icing to set completely, then serve.
- The scones will keep nice and fresh for days in a plastic zipper bag.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 862 |
| Total Fat | 40 g |
| Saturated Fat | 22 g |
| Carbohydrates | 122 g |
| Dietary Fiber | 2 g |
| Sugar | 83 g |
| Protein | 8 g |
| Cholesterol | 118 mg |
| Sodium | 369 mg |
| Serving Size | 1 of 8 servings |
| Calories | 862 |
| Total Fat | 40 g |
| Saturated Fat | 22 g |
| Carbohydrates | 122 g |
| Dietary Fiber | 2 g |
| Sugar | 83 g |
| Protein | 8 g |
| Cholesterol | 118 mg |
| Sodium | 369 mg |
Reviews
I love these scones! I’ve made them many times, but as hard as I try, I can never get the baking powder to fully mix in without forming clumps. I would recommend using 1-1.5 tablespoons of the baking powder. I also cut each large scone into 3 mini-scones, so this recipe yields me 24 perfectly-sized mini scones.
My first try at making scones and these were delicious! The icing really adds a nice maple flavor to the scones. I substituted walnuts instead of pecans and that worked out well. I agree with a lot of other reviewers about cutting back on the icing recipe. I only made half the recipe and had a lot leftover. Even if I made a quarter of the recipe, I’d probably not use all the icing. Finally, I used some tips from another website about putting the shaped scones in the refrigerator for 20-30 min before baking in order to allow for some gluten development, which apparently helps with making the texture more flaky and yummy.
Oh my god. So good. The coffee addition to the icing gave a great flavor.
So yummy!!!
Made these for our Halloween brunch. Patted them out into a rectangle and then cut into triangles like in some of Ree’s other scone recipes . Baked for a couple of minutes less time. Made about 16 scones. They were delicious ! Made about a third of the glaze and it was more than enough.
These are fabulous. I make them very small and everybody loves them! I usually make half the icing recipe. Another viewer posted about freezing them which works beautifully. Scones are a little drier than biscuits for those who aren’t familiar. This is my Go To recipe, I even make these as gifts. Can’t rave about them enough…
These were very good. Very light, almost a shortbread taste and feel. I halved the icing amount and found that to be more than enough.
First try at scones. The frosting was delicious but the scones were dry. Guess that’s what a scone is? My first and was disappointed.
Love these. Have made them many times. Thank you for the recipe.
Fantastic. They’re light on the inside, a little crispy on the outside – exactly as a since should be. The icing is perfectly balanced with maple syrup and coffee. They freeze extremely well.