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Maple Oatmeal Scones with Pecans and Currants

Maple Oatmeal Scones with Pecans and Currants

These Maple Oatmeal Scones with Pecans and Currants are a cozy, comforting breakfast or snack option featuring hearty oats, crunchy pecans, and sweet-tart currants, all enriched with warm maple syrup. Easy to bake and ideal for sharing or enjoying solo, these scones offer a perfect balance of flavors and textures for any time of day.

  • Total Time: 30-33 minutes
  • Yield: 8 scones 1x

Ingredients

Scale

Dry Ingredients

  • 1 cup old-fashioned rolled oats
  • 2 cups all-purpose flour (or gluten-free 1:1 baking flour blend for gluten-free)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup brown sugar

Fat

  • 1/2 cup cold unsalted butter, cubed (or coconut oil for vegan/dairy-free option)

Wet Ingredients

  • 1 large egg (or flax egg for vegan)
  • 3/4 cup milk or buttermilk (or almond/oat milk for dairy-free)
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract

Add-Ins

  • 1/2 cup chopped pecans (or walnuts/almonds)
  • 1/2 cup currants (or dried cranberries/raisins)

Instructions

  1. Prepare Dry Ingredients: In a large mixing bowl, combine the all-purpose flour (or gluten-free flour), rolled oats, baking powder, salt, and brown sugar. Whisk these together until evenly mixed to create a thorough dry base for your scones.
  2. Cut in the Butter: Take cold unsalted butter and cut it into small cubes, then use a pastry cutter or your fingertips to blend it into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits of butter throughout.
  3. Add Pecans and Currants: Gently fold in the chopped pecans and currants, distributing them evenly without overmixing the dough, so they remain intact and create bursts of flavor in every bite.
  4. Mix Wet Ingredients: In a separate bowl, whisk together the egg, milk or buttermilk, maple syrup, and vanilla extract until smooth and combined.
  5. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry mixture and stir with a wooden spoon or spatula until the dough just comes together; don’t overmix, as this keeps scones tender and flaky.
  6. Shape and Cut the Dough: Turn the dough out onto a lightly floured surface and gently pat it into a round disk about 1 inch thick. Using a sharp knife or bench scraper, cut the dough into 8 equal triangular scones.
  7. Bake to Golden Perfection: Arrange the scones on a parchment-lined baking sheet about 2 inches apart. Bake in a preheated oven at 400°F (204°C) for 15-18 minutes until they’re golden brown and fragrant.

Notes

  • Keep Butter Cold: Chill your butter thoroughly to ensure flaky scones with distinct buttery layers.
  • Don’t Overmix: Mix until ingredients just come together to prevent tough scones.
  • Use Fresh Baking Powder: This ensures your scones rise nicely and stay light.
  • Watch Baking Time: Remove scones once golden brown to avoid drying them out.
  • Add a Maple Glaze: Brush with maple syrup or a simple maple glaze immediately after baking for extra sweetness and shine.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 15-18 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 scone
  • Calories: 220
  • Sugar: 10g
  • Sodium: 180mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 40mg

Keywords: maple, oatmeal, scones, pecans, currants, breakfast, snack, gluten-free option, vegan option, baked goods