Maple Pecan Scones

One of our favorite fall treats from Starbucks is their Maple Pecan Scones. Luke got me hooked many years ago, and they are still one of my favorites. Last Saturday, I decided to try and make some at home. The result? Maple Pecan scones even better then Starbucks. Seriously. Try them for yourself and you will love them. I am thinking that these would be perfect for breakfast on Thanksgiving day.

Maple Pecan Scones (I found the recipe here)
1 cup oats
1 1/2 cups flour
2 T sugar
1/2 tsp salt
1 T baking powder
2 T maple syrup
2 1/2 T cold butter (cut into small pieces)
1 large egg
1/2 cup half and half (or heavy cream)
1/2-3/4 tsp maple extract
2/3 cup coarsely chopped pecans

Glaze
1 1/2 cups powdered sugar
1/2 tsp maple extract (I think I used slightly more)
5 tsps hot water

*Preheat oven to 425 degrees. Use a food processor or blender to finely grind oats. Using a mixer, mix flour, oats, sugar, salt, and baking powder. Add maple syrup and butter; mix well. In a small bowl, beat the egg, cream, and maple extract. Add egg mixture to flour mixture and mix well. Add pecans and mix.
*Place dough on a floured surface (note: dough is very sticky at this point). Knead dough 8-10 times and pat into a circle. Use a pizza cutter to cut 8 wedges.
*Put scones on a a greased baking sheet, slightly separated. Cook 13-15 minutes, until slightly brown. (Note: I checked my scones at 12 minutes and they were brown and done). Remove scones from pan and put on a wire rack to cool. Cool for 3-5 minutes.
*Mix glaze ingredients until smooth. Add more or less water depending on the desired consistency of the glaze. I kept the glaze fairly thick, because it thins out on the warm scones. Spread glaze on scones and wait about 15 minutes to serve (to allow the glaze to dry).

The end result is yummy, better then Starbucks, scones. I added sprinkles to a few of the scones, because everything is better with sprinkles in the mind of child. Silas loved the scones- and ate an entire one. Both Luke and I loved these scones- this recipe is a keeper!