Maple Oat Pecan Scones


Maple Oat Pecan Scones are a must try treat! Tender, buttery scones are filled with oats and pecans and finished with a sweet maple glaze. Perfect for a weekend breakfast or brunch party.

Maple Oat Pecan Scones | Cooking Classy

A Delicious Scone Recipe!

We all need dessert for breakfast once in a while, right? Scones are great for a special occasion breakfast or brunch, and they make for a great weekend treat. I love scones but they need to be made the right way.

I’ve had too many dry, lifeless scones from bakeries that definitely weren’t worth paying for. These are perfectly soft, tender and moist and you’ll love the maple, oat and pecan flavor combination. They are a perfect fall scone and trust me, they are hard to resist!

Maple Oat Pecan Scones | Cooking Classy

In my opinion these are best served when they are still a bit warm. They melt in your mouth at that point. Yes, they are definitely still good once they cool off completely, but just like many other baked goods they are amazing when eaten warm.

I love how hearty these scones are with their addition of oats and nuts, which you don’t find in a plain scone. I also like that they have some sweetness to them. I don’t like a scone that only has a few tablespoons of sugar, I might as well just eat a good biscuit slathered with butter instead.

Though this recipe requires a few extra steps like freezing and grating the butter and grinding the oats, the end result is well worth it. Once you’re biting into one of these you’ll realize those few extra steps were worth it. These scones are dreamy.

I am so happy to announce that I will be partnering with Fisher nuts over the next year to bring you many delicious recipes, all made with Fisher nuts. I chose to work with Fisher nuts because it is the only brand of recipe nuts entirely without preservatives. 

Maple Oat Pecan Scones | Cooking Classy

More Irresistible Scone Recipes to Try!

Maple Oat Pecan Scones | Cooking Classy

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Maple Oat Pecan Scones

5 from 1 vote

These are a must try treat! Tender, buttery scones are filled with oats and pecans and finished with a sweet maple glaze. Perfect for a weekend breakfast or brunch party.

Servings: 8
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes



  • 10 Tbsp unsalted butter, frozen for 30 minutes
  • 3/4 cup (75g) quick oats
  • 1 3/4 cups (248g) all-purpose flour
  • 1/4 cup (55g) packed light-brown sugar
  • 1/4 cup (55g) granulated sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (105g) chopped Fishers pecans, divided
  • 1/2 cup + 1 Tbsp (150ml) heavy cream, divided
  • 1 large egg
  • 1 tsp maple extract
  • 3/4 tsp vanilla extract


  • 1 cup (130g) powdered sugar
  • 1 Tbsp heavy cream, then more as needed
  • 1 Tbsp milk
  • 1 1/2 tsp maple extract, or more to taste


  1. For the scones: Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone liner. In a food processor, pulse oats until ground into a flour, about 1 - 2 minutes.

  2. Pour oats into a large mixing bowl along with flour, brown sugar, granulated sugar, baking powder, baking soda and salt. Whisk well to combine while breaking up clumps of brown sugar.
  3. In a small mixing bowl whisk together 1/2 cup of the heavy cream, the egg, maple extract and vanilla extract. Grate butter on the small holes of a box grater and add to flour mixture (use a butter knife to scrape any excess from grater). 
  4. Cut butter into flour mixture using a pastry cutter or fork until it resembles a coarse meal. Stir in 2/3 cup of the pecans. 
  5. Pour cream mixture into flour mixture and toss with a rubber spatula until evenly moistened and it starts to come together in large clumps, then gently knead mixture in bowl by hand several times until it comes together. 
  6. Pour into a lightly floured surface and gently pat and shape into a 8 1/2-inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet and brush tops with remaining 1 Tbsp heavy cream. 
  7. Bake in preheated oven until golden, about 13 - 15 minutes. 

  8. Cool on a wire rack until lukewarm then spoon and spread glaze over scones and sprinkle with remaining 1/3 cup pecans. Allow glaze to set at room temperature, store in an airtight container.
  9. For the glaze: Whisk together all glaze ingredients in a small mixing until well combined. Thin with additional cream as needed, 1 tsp at a time.
Nutrition Facts
Maple Oat Pecan Scones
Amount Per Serving
Calories 564 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 15g94%
Cholesterol 87mg29%
Sodium 207mg9%
Potassium 309mg9%
Carbohydrates 63g21%
Fiber 3g13%
Sugar 30g33%
Protein 7g14%
Vitamin A 785IU16%
Vitamin C 0.2mg0%
Calcium 113mg11%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Scone Recipe, Scones
Calories: 564 kcal
Author: Jaclyn
Maple Oat Pecan Scones | Cooking Classy Maple Oat Pecan Scones | Cooking Classy Maple Oat Pecan Scones | Cooking Classy Maple Oat Pecan Scones | Cooking Classy

This is a sponsored conversation written by me on behalf of Fisher. The opinions and text are all mine.


  • Mary Schuenemann: These were amazing! I added cinnamon to the flour mixture and a little to the icing! Will be making these for Thanksgiving morning with coffee!! October 27, 2018 at 9:05am Reply

    • Jaclyn: I’m so glad you like them Mary! October 27, 2018 at 9:14am Reply

  • Nikki Goc: Can you make these the night before and put them in the fridge. The next morning brush them with the heavy cream and bake them? May 12, 2018 at 2:32pm Reply

  • Nikki Gov: Can you make these scones the night before and refrigerate before baking, then the next morning I would brush them with heavy cream and bake. May 12, 2018 at 1:40pm Reply

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