Ingredients
10tbspunsalted butter,frozen for 30 minutes
¾cupquick oats
1¾cupsall purpose flour
¼cuplight brown sugar,packed
¼cupgranulated sugar
2½tspbaking powder
¼tspbaking soda
½tspsalt
1cupFishers pecans,chopped, divided
½cupheavy cream,plus 1 tbsp, divided
1large egg
1tspmaple extract
¾tspvanilla extract
1cuppowdered sugar
1tbspheavy cream,then more as needed
1tbspmilk
1½tspmaple extract,or more to taste
Preparation
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone liner. In a food processor, pulse oats for about 1 to 2 minutes until ground into a flour.
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.
In a small mixing bowl, whisk together heavy cream, egg, maple extract and vanilla extract. Grate butter on the small holes of a box grater and add to the flour mixture (use a butter knife to scrape any excess from grater).
Cut butter into flour mixture using a pastry cutter or fork until it resembles a coarse meal. Stir in ⅔ cup of the pecans.
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.
Pour into a lightly floured surface and gently pat and shape into a 8½-inch round. Cut into 8 equal wedges.
Transfer to a prepared baking sheet and brush tops with 1 tablespoon heavy cream.
Bake in preheated oven for about 13 to 15 minutes until golden.
Cool on a wire rack slightly then spoon and spread glaze over scones and sprinkle with remaining pecans. Allow glaze to set at room temperature, and store in an airtight container once cool.
Whisk together all glaze ingredients in a small mixing until well combined. Thin with additional cream as needed, 1 teaspoon at a time.
