Cozy maple oat pecan scones made with butter, oats, flour, maple syrup, cream, and pecans—topped with a dreamy double glaze.

I’ve gotta admit—there was a time I didn’t really “get” scones. You know? I thought they were just… crumbly. Dry. The kind of thing you choke down politely at a brunch where someone made the mistake of using whole wheat flour and good intentions.

this recipe

But one rainy Tuesday—I remember it so clearly—I was working from home, wrapped in a blanket, procrastinating wildly, and I just wanted something warm. Something cozy but not too sweet. I didn’t want cookies, and banana bread felt like a commitment. So I poked around in the pantry, saw oats, pecans, maple syrup, and a half-forgotten carton of cream… and just started winging it.

The first batch? Way too dry. The second? Overmixed. But that third one? Oof. Buttery. Nutty. Slightly crisp edges with a soft middle, and a maple glaze that drips in the most satisfying way. Since then, these Maple Oat Pecan Scones have been my go-to comfort bake. They feel fancy enough for guests, but also totally acceptable to eat in your pajamas while watching reruns of The Great British Bake Off.

Why You’ll Love This Maple Oat Pecan Scones Recipe?

So, look—I’m not saying these are the best scones ever, but I also wouldn’t be surprised if you thought they were. There’s something about the combo of maple, oats, and pecans that just feels right. Like flannel shirts in October. Or hot coffee on a foggy morning.

They’re soft without being cakey. Sweet but not sugary. There’s texture from the oats and crunch from the pecans, and the glaze—okay, yes, there are two—just seals the deal. First a warm maple glaze that soaks into the scone a little. Then a classic powdered sugar drizzle for flair. You could skip one, but… why would you?

Also, they freeze well. Which, if you’re anything like me, means you can pull one out at 10pm and pretend you’re just tasting it. Not… inhaling it. No judgment here.

Ingredient Notes:

Let’s be honest—reading an ingredient list shouldn’t feel like decoding a chemistry textbook. So here’s the rundown, human-to-human:

• Old-fashioned oats: You’ll grind them up so they’re kind of like flour, but with some texture. Adds a cozy vibe.

• Flour: All-purpose. The one that lives in that jar you keep forgetting to refill.

• Sugar: Just enough to make the dough mildly sweet. The glaze does the rest.

• Salt: Don’t skip it. It brings balance. Like a little black pepper in a sweet dish—it just works.

• Baking powder: Makes things puff up and feel light. Trust the science.

• Maple syrup: Real maple. Not the pancake syrup with corn syrup and dreams. It matters.

• Butter: Cold and chopped. If your butter starts to melt while you mix, throw the whole bowl in the fridge. Been there.

• Heavy cream + egg: They make it rich and tender. It’s like… giving the dough a hug.

• Maple extract: Optional but adds oomph. I didn’t even know this was a thing until I randomly bought it on a whim. Changed everything.

• Pecans: Roughly chopped. The uneven bits are the best parts.

How To Make Maple Oat Pecan Scones?

Alright, this isn’t a perfect, pristine Martha Stewart bake. It’s got character. If your circle’s lopsided or your glaze runs off the edge—great. That’s real baking.

Step 1: Preheat things and get yourself together.

425°F. Line a baking sheet with parchment or just butter it up. And maybe clear a bit of counter space. I always forget this part and end up balancing things on the toaster.

Step 2: Blitz those oats.

Toss the oats in a blender or food processor and give them a good spin. Doesn’t need to be powdery—just not full flakes.

Step 3: Mix dry ingredients.

In a big bowl (or the bowl of your stand mixer if you’re feelin’ pro), stir together the flour, oat flour, sugar, salt, and baking powder.

Step 4: Add butter.

Drop the cold butter chunks in and mix until it looks like weird, sandy gravel. You can use your hands, a fork, or the paddle attachment. Don’t overthink it.

Step 5: Add syrup.

Pour in the maple syrup and stir. It’ll smell amazing at this point. Like autumn mornings and expensive candles.

Step 6: Cream + egg + extract.

Whisk them together in a measuring cup, then pour that into your dough. Stir gently until it just comes together. Overmixing = tough scones. You want gentle persuasion here.

Step 7: Pecans, baby.

Fold them in. If a few fall on the counter and you eat them, that’s between you and your kitchen.

Step 8: Shape and slice.

Flour the counter. Pat the dough into a circle about 8–10 inches wide. Cut into 8 triangles. Try your best. Mine always end up more “wonky trapezoids” than triangles, and honestly? I’ve embraced it.

Step 9: Bake!

Pop them in for 13–15 minutes. You’re looking for light golden edges and maybe a tiny crack on top. Cool on a rack or plate or whatever’s clean.

Step 10: Maple glaze first.

Mix powdered sugar, maple extract, and milk until smooth. Brush it on while they’re still warm-ish. It’ll sink in a little, in the best way.

Step 11: Drizzle for drama.

Once the first glaze sets, make the second one (powdered sugar + milk). Drizzle it like you’re Jackson Pollock with a whisk. Then… wait. Ish. Try not to eat three before they’ve even set.

Storage Options:

Keep them in a container on the counter. Two days later, they’ll still taste dreamy. I like mine slightly warmed, so a quick 10 seconds in the microwave makes them feel fresh again.

Want to freeze them? Totally doable. Wrap individually, stash in a zip-top bag, and reheat whenever your mood needs a pick-me-up.

Variations and Substitutions:

Recipes aren’t rules. They’re loose suggestions with room for wild ideas.

• Swap the pecans for walnuts, almonds, or skip nuts altogether.

• Add dried cranberries if you want a tart-sweet vibe.

• Try orange zest with the glaze for a maple-citrus thing.

• Use vanilla extract if you’re out of maple—still tasty, just different.

• Gluten-free? Use a 1:1 GF flour blend and certified GF oats. Texture changes a bit, but flavor’s still solid.

What to Serve with Maple Oat Pecan Scones?

Besides a quiet morning and your favorite mug? Oh, lots of things.

• Hot coffee or a foamy latte. Always.

• Spiced chai or London fog.

• Apple slices and cheddar (sounds weird, tastes amazing).

• A pat of butter if you’re into richness.

• A candle and a good book—okay, not edible, but definitely a vibe.

Frequently Asked Questions:

Can I prep the dough the night before?
Yep! Shape it, cover it, and chill it overnight. Bake in the morning—smells better than any alarm clock.

Why are my scones flat?
Could be the butter got too warm. Chill the dough for 10–15 minutes before baking if your kitchen’s toasty.

Do I have to glaze them twice?
Nope. But why not? One is lovely. Two is spectacular. You’re worth the extra drizzle.

So… yeah. These Maple Oat Pecan Scones kind of saved my Tuesday. And my Sunday. And a weird Friday when I cried over a spreadsheet. If you bake them and end up licking glaze off your fingers while standing over the sink—well, you’re in good company.

Let me know if you try them, okay? I’d love to hear how yours turn out. Or how many you “accidentally” ate warm out of the oven.

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Maple Oat Pecan Scones

These tender maple oat pecan scones are made with ground oats, butter, real maple syrup, chopped pecans, and topped with a double glaze for a warm, rustic finish—perfect for breakfast or brunch.

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Servings

Ingredients

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For the Scones:

• 1 cup old-fashioned oats
• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 2 tablespoons maple syrup
• 3 tablespoons cold unsalted butter cut into small pieces
• 1 large egg
• 1/2 cup heavy cream
• 1 teaspoon maple extract optional but recommended
• 2/3 cup coarsely chopped pecans

For the Maple Glaze:

• 1 cup plus 3 tablespoons powdered sugar
• 1/2 teaspoon maple extract
• 2 tablespoons milk or water

For the Powdered Sugar Drizzle:

• 1 cup plus 1 tablespoon powdered sugar
• 2 tablespoons milk or water

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Instructions

 

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it; set aside.
2. Prepare the oats by grinding them in a food processor or blender until they reach a coarse flour-like consistency. A few larger oat pieces may remain.
3. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl by hand), combine the all-purpose flour, ground oats, granulated sugar, salt, and baking powder. Mix briefly to incorporate.
4. Add the cold butter to the dry ingredients. Toss to coat, then mix on medium-low speed (or use a pastry cutter or fork) until the mixture resembles coarse crumbs, with pea-sized pieces of butter visible throughout.
5. Add the maple syrup to the flour mixture and mix briefly.
6. In a separate small bowl or measuring cup, whisk together the egg, heavy cream, and maple extract until well combined.
7. Pour the wet mixture into the dry ingredients and mix until the dough just comes together. Do not overmix.
8. Fold in the chopped pecans and mix gently until evenly incorporated.
9. Transfer the dough to a lightly floured surface. With floured hands, gently knead and pat the dough into a circle approximately 8 to 10 inches in diameter.
10. Cut the circle into 8 even wedges and place them on the prepared baking sheet, spaced slightly apart.
11. Bake the scones for 13–15 minutes, or until they are lightly golden on the edges and fully set in the center. Remove from the oven and allow to cool on a wire rack.
12. Prepare the maple glaze by whisking together the powdered sugar, maple extract, and milk (or water) until smooth. Once the scones have cooled slightly, brush the glaze evenly over the tops of each scone. Allow to set.
13. While the maple glaze firms, prepare the powdered sugar drizzle by whisking together its ingredients until smooth. Drizzle over the glazed scones. Allow the icing to fully set before serving, approximately 1 hour.

Notes

To prepare these scones gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum. Ensure that the oats are certified gluten-free. The dough may be slightly more delicate; if so, chill it briefly before shaping. Bake as directed above.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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