Oatmeal-Maple Scones

READY IN: 1hr 55mins




  • Position oven rack in the center of the oven; preheat to 350°.
  • Using a stand mixer fitted with the paddle attachment, mix together the flour, oats, baking powder, baking soda, salt, pecans, and raisins on low speed for 10-15 seconds, or until combined.
  • Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible.
  • In a small bowl, whisk together the cream, maple syrup, and egg until thoroughly mixed.
  • On low speed, pour the cream mixture into the flour-butter mixture and beat for 20-30 seconds, or just until the dough comes together; it will be fairly wet.
  • Remove the bowl from the mixer stand.
  • With a rubber spatula, scrape the bottom and sides of the bowl to ensure that all the dry ingredients are mixed into the dough.
  • Using a 1/3-cup dry-measuring cup, drop mounded scoops of the dough onto a baking sheet, forming 8 scones and spacing them 2-3 inches apart.
  • Bake for about 40 minutes, or until the scones are golden brown on top.
  • Transfer to a wire rack to cool for 30 minutes.
  • Glaze-while the scones are cooling, in a small bowl, whisk together the powdered sugar, maple syrup, and enough water to make a smooth, pourable glaze.
  • You should have about 1/2 cup.
  • When the scones have cooled for 30 minutes, brush the tops evenly with the maple glaze, then serve.
  • The scones taste better on the day they are baked, but they can be stored in an airtight container at room temperature for up to 3 days.
  • If you keep them for longer than 1 day, refresh them in a 300 degree oven for 4-5 minutes.