These maple pecan scones are the best seasonal breakfast treat. These scones would make for the perfect breakfast pastry to serve on Thanksgiving or Christmas morning with a hot cup of coffee!

Ingredients (scones): 

  • 1 1/2 cups old-fashioned oats
  • 1/2 cup Lactose-Free whole milk
  • 1 large egg
  • 1 1/2 cups all purpose flour
  • 1/4 cup maple syrup
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 10 tablespoons lactose free unsalted butter (cold)

Directions (scones): 

To start, preheat the oven to 375 degrees.  Take the oats and pecans and spread evenly on the pan, keeping the oats on one side and the pecans on the other.  Remove pecans after 4 minutes.  Toast the oats for a total of 8 minutes or until golden brown.  Set 2 tablespoons of oats aside.  Allow oats and pecans to cool.

In a small mixing bowl whisk together milk and eggs.  Set aside one tablespoon of the mixture to use as an egg wash on the scones before baking.  Next, in a food processor, add the flour, maple syrup, baking powder and salt.  Pulse until evenly incorporated.  Take ten tablespoons of cold unsalted butter and cube into about 1/2 inch pieces.  Scatter the butter in the food processor and pulse until the mixture has a coarse texture.

In a medium size mixing bowl add the flour/butter mixture, pecans and toasted oats.  Fold in the milk and egg mixture.  Use hands to form into a ball.  Sprinkle the toasted oats that had been set aside on a piece of parchment paper.  Place the dough on top of the oats and pat into a flat circle until it is about eight inches in diameter and one inch thick.  Take a sharp knife and cut the circle into eight even wedges.  Cut the dough in half, then in quarters and then cut each quarter in half.  Place each wedge onto a baking sheet and place in the oven for about 10 minutes.  Watch them closely so they do not become over cooked and dry.  Once done take them out and transfer to a wire rack to cool.

Ingredients (glaze): 

  • 3 tablespoons maple syrup
  • 1/2 cup confectioner sugar
  • 1-2 teaspoons of water (as needed)

Directions (glaze): 

Combine the maple syrup and confectionary sugar.  If the mixture is too thick add one teaspoon of water at a time, until the glaze is to the desired thickness. When the scones are cooled, drizzle the Maple glaze on top.  Let the glaze set and serve.