Ingredients Jump to Instructions ↓

  1. 1-1/2 cups (130g) regular oatmeal (not quick or instant, and not steel-cut)

  2. 1-1/2 cups (210g) AP flour

  3. 1 teaspoon salt

  4. 1/3 cup brown sugar (80g)

  5. 2 teaspoons baking powder

  6. 3/4 cup butter (165g), cold, cut into small squares

  7. 1/2 cup heavy cream (120ml)

  8. 1 large egg

  9. 1/2 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 C). Spread the oatmeal and pecans on a baking sheet and toast for 8 minutes. Remove and let cool to room temperature while you prepare the other ingredients. Remove 2 tablespoons of the oats for dusting your prep surface later.

  2. Raise the oven temperature to 450 degrees F (230 C) and preheat.

  3. In a measuring cup, whisk together the cream and egg. Remove 1 tablespoon of the liquid for glazing, and set aside.

  4. In a large bowl, mix together the flour, salt, sugar and baking powder. Scatter the chunks of cold butter over the flour. Using a pastry cutter or two knives, cut the butter into the flour until the mixture looks like coarse cornmeal.

  5. Stir in the oats mixture, then stir in the cream/egg mixture. Fold with a spatula until the dough clumps together into a mass.

  6. Sprinkle the 2 tablespoons reserved oats on a cutting board. Spread the dough out on the surface, patting it into an 8 x 10 inch rectangle (20 x 25 cm). Cut it in half lengthwise, and cut each half into 5-6 scones. Set the scones on a baking sheet lined with parchment paper. Brush the scones with the reserved egg/cream liquid.

  7. Bake the scones for 12 minutes, until golden brown. Remove to a rack and cool to room temperature.

  8. Prepare the glaze: Whisk together the confectioner’s sugar and syrup. Using a spoon, drizzle the glaze over the scone. (The glaze will harden a bit in a few minutes.)


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