Maple Oat Pecan Scones

These tender, buttery scones bring together the warmth of maple syrup, the heartiness of oats, and the crunch of toasted pecans—exactly the kind of rustic-elegant French-inspired treat that feels both comforting and impressive at the same time.

Ingredients:

• 2 cups all-purpose flour
• ½ cup old-fashioned oats, plus more for topping
• ¾ cup pecans, roughly chopped
• ¼ cup maple syrup
• ½ cup cold butter, cubed
• ⅓ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 large egg
• ½ cup heavy cream

Method:

1. Toast the oats and pecans together in a skillet over medium heat for 3–4 minutes until fragrant, then drizzle with maple syrup and stir until caramelized. Set aside to cool.
2. Whisk together flour, baking powder, salt, and sugar in a large bowl.
3. Cut in the cold butter until the mixture resembles coarse breadcrumbs, then fold in the cooled oat-pecan mixture.
4. Whisk the egg and cream together, then gently stir into the dry ingredients until just combined (don't overwork the dough).
5. Pat dough into a circle about ¾-inch thick on parchment paper, cut into 8 wedges, and place on a baking sheet.
6. Bake at 400°F for 14–16 minutes until golden and crisp at the edges.

Full recipe at Sally's Baking Addiction →

Chef's tip: Keep your butter genuinely cold and your hands light when combining—this is what gives you those gorgeous, tender layers instead of a dense brick.