Maple Oat Nut Scones: Pioneer Woman’s Famous Recipe
Chilled butter creates tender, flaky layers, and a coffee-infused glaze brings sweetness.
The Story Behind Pioneer Woman’s Famous Maple Oat Nut Scones
Few breakfast pastries have captured hearts quite like Ree Drummond’s Maple Oat Nut Scones from The Pioneer Woman. This beloved recipe represents her version of Starbucks’ classic offering and serves as a variation of the Maple Pecan scones featured in her first cookbook. What makes these scones truly special is their perfect balance of rustic texture, rich maple flavor, and the satisfying crunch of pecans, all brought together with a decadent coffee-maple icing that elevates them to bakery-level excellence.
These scones have become legendary among home bakers for good reason. Unlike dense, dry scones that often disappoint, this recipe creates tender, flaky pastries with a crumbly exterior and moist interior. The secret lies in the technique of working cold butter into the flour mixture and the addition of ground oats, which provides both texture and subtle nutty flavor that complements the maple beautifully.
Essential Ingredients for Perfect Maple Oat Nut Scones
For the Scones
The foundation of these exceptional scones begins with carefully selected ingredients that work in harmony. All-purpose flour provides the structure, while regular oats ground in a food processor add texture and earthy flavor. The grinding process is crucial – you want the oats fine enough to incorporate smoothly but not so fine that they become flour-like.
Cold butter is perhaps the most critical ingredient for achieving the perfect flaky texture. Cut into cubes and kept cold, it creates pockets of steam during baking that result in the characteristic layered structure of excellent scones. The heavy cream provides richness and moisture, while the egg adds binding properties and contributes to the golden color.
The flavor profile comes together with maple extract, which delivers that distinctive syrupy sweetness without the moisture that real maple syrup would add. Finely chopped pecans provide textural contrast and nutty flavor that pairs beautifully with maple.
For the Signature Icing
The crowning glory of these scones is the luxurious icing that combines powdered sugar, whole milk, melted butter, strong coffee, and maple extract. This combination creates a glaze that’s both sweet and slightly bitter, with the coffee adding depth that prevents the icing from being overly sweet.
Step-by-Step Baking Instructions
Preparing Your Kitchen
Success with scones begins before you even touch the ingredients. Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat. Having your workspace organized with all ingredients measured and tools ready will ensure smooth execution of this recipe.
Creating the Scone Base
In a large bowl, combine the flour, ground oats, sugar, baking powder, and salt. Whisk these dry ingredients together thoroughly to ensure even distribution. This step is crucial for preventing pockets of baking powder or salt in your finished scones.
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Add the cold butter pieces to the flour mixture. Using a pastry cutter, work the butter into the dry ingredients with a cutting motion rather than stirring. The goal is to create a mixture that resembles coarse crumbs with some larger butter pieces still visible. These butter pieces will create steam pockets during baking, resulting in flaky layers.
Incorporating Wet Ingredients
In a separate bowl, whisk together the heavy cream, egg, and maple extract until well combined. Pour this mixture into the flour-butter mixture, stirring gently with a fork or wooden spoon. The key is to mix just until the ingredients come together in large, crumbly clumps.
Resist the urge to overmix – the dough should not form one cohesive ball. If the mixture seems overly dry and crumbly, add an additional tablespoon or two of cream, but be conservative. The rustic, crumbly texture is what makes these scones special.
Shaping and Baking
Turn the dough out onto a lightly floured cutting board or clean work surface. Using your hands, gently gather the mixture and press it into a circle approximately 6 to 8 inches in diameter and about 3/4 inch thick. The top should look lumpy and rustic – this irregular surface will create beautiful texture once baked.
Using a sharp knife, cut the circle into 8 equal wedges, like cutting a pie. Transfer these wedges to your prepared baking sheet, spacing them slightly apart to allow for expansion during baking.
Bake for 20 to 24 minutes, or until the scones are puffed and set but only barely golden. They should not have much color – overbaking will result in dry scones. The tops should spring back lightly when gently touched.
Creating the Perfect Coffee-Maple Icing
While the scones cool completely, prepare the signature icing that sets these treats apart. In a medium bowl, whisk together the powdered sugar, whole milk, melted butter, strong coffee, and maple extract. The consistency should be thick but pourable – similar to heavy cream.
If the icing is too thick, add milk a teaspoon at a time. If it’s too thin, add more powdered sugar gradually. The icing should coat the back of a spoon but still drizzle smoothly over the scones.
Once the scones have cooled completely, generously drizzle the icing over each piece, allowing it to cascade down the sides. Sprinkle additional chopped pecans on top while the icing is still wet, so they adhere properly.
Expert Tips for Scone Success
Temperature Control is Key
The temperature of your ingredients significantly impacts the final texture of your scones. Cold butter is essential for creating flaky layers, so keep it refrigerated until the moment you need it. If your kitchen is particularly warm, consider chilling your flour and bowl as well.
Handling the Dough
Gentle handling cannot be overstated when making scones. Overworking the dough develops the gluten in the flour, resulting in tough, chewy scones rather than tender, flaky ones. Mix just until the ingredients come together, and resist the urge to knead or press the dough excessively.
Grinding Your Own Oats
While you can purchase oat flour, grinding your own regular oats in a food processor or high-powered blender gives you control over the texture. Pulse the oats until they’re finely ground but stop before they become powder-fine. You want some texture remaining to add interest to the finished scones.
Variations and Customizations
Nut Alternatives
While pecans are traditional and delicious, you can substitute other nuts based on preference or availability. Walnuts, almonds, or hazelnuts all work beautifully. Toast the nuts lightly before chopping for enhanced flavor.
Seasonal Adaptations
These scones adapt well to seasonal ingredients. In fall, consider adding a pinch of cinnamon or nutmeg to the dry ingredients. During winter holidays, dried cranberries or chopped dried apricots make excellent additions alongside or in place of the nuts.
Gluten-Free Options
For those following a gluten-free diet, substitute the all-purpose flour with a high-quality gluten-free flour blend designed for baking. The results won’t be identical, but they’ll still be delicious.
Storage and Serving Suggestions
Fresh scones are always best, but properly stored scones maintain their quality for several days. Store unglazed scones in an airtight container at room temperature for up to three days. For longer storage, wrap individual scones in plastic wrap and freeze for up to three months.
If you’ve already applied the icing, store the scones in a single layer in an airtight container to prevent the icing from smearing. Serve at room temperature with coffee, tea, or hot chocolate for the ultimate breakfast or afternoon treat experience.
Nutritional Considerations and Serving Size
This recipe yields 8 generous servings, making it perfect for family breakfast or entertaining guests. Each scone provides a satisfying combination of carbohydrates, healthy fats from nuts, and moderate protein from the egg and dairy ingredients.
While these scones are an indulgent treat, the oats add fiber and the nuts provide healthy fats and protein. Consider pairing with fresh fruit to add vitamins and balance the richness of the pastry.
Frequently Asked Questions
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough, shape it into wedges, and refrigerate for up to 24 hours before baking. This actually helps develop flavor and makes morning baking more convenient.
Q: Why are my scones dense and heavy?
A: Dense scones usually result from overmixing the dough or using butter that’s too warm. Keep ingredients cold and mix just until combined for light, flaky results.
Q: Can I substitute the maple extract?
A: While maple extract provides the signature flavor, you can substitute vanilla extract, though the taste will be different. Real maple syrup can be used but reduce other liquids slightly to maintain proper dough consistency.
Q: How do I know when the scones are properly baked?
A: Properly baked scones should be puffed and set with only light golden coloring. They should spring back gently when touched and sound hollow when tapped on the bottom.
Q: Can I make mini scones instead?
A: Absolutely! Cut the dough into smaller wedges for mini scones, but reduce the baking time to 15-18 minutes. Watch carefully to prevent overbaking.
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