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Maple Oatmeal Scones with Pecans and Currants

Maple Oatmeal Scones with Pecans and Currants
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Maple Oatmeal Scones with Pecans and Currants combine wholesome oats, crunchy pecans, and sweetly tart currants, all enhanced by warm maple syrup. These tender, flaky scones offer a comforting treat perfect for breakfast, brunch, or any cozy snack time, delivering a delightful balance of nutty, sweet, and hearty flavors.

Ingredients

Scale

Dry Ingredients

  • 1 cup old-fashioned rolled oats
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Fat

  • 1/2 cup (1 stick) cold unsalted butter, cubed

Sweeteners

  • 1/3 cup maple syrup
  • 1/3 cup light brown sugar, packed

Add-ins

  • 1/2 cup currants
  • 1/2 cup chopped pecans

Wet Ingredients

  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare dry ingredients: In a large bowl, combine the oats, all-purpose flour, baking powder, and salt. Whisk them together thoroughly to ensure even distribution, which helps the scones rise perfectly.
  2. Cut in the butter: Add the cold, cubed butter to the dry mixture. Using a pastry cutter or your fingers, incorporate the butter until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
  3. Stir in sugar, pecans, and currants: Mix in the light brown sugar, chopped pecans, and currants evenly throughout the crumbly mixture to distribute flavors and texture.
  4. Add wet ingredients: Pour in the buttermilk, maple syrup, and vanilla extract. Gently fold the mixture with a spatula until a soft dough forms, being careful not to overmix to keep the scones tender.
  5. Shape and cut the scones: Turn the dough out onto a lightly floured surface. Pat it into a round disk about 1 inch thick. Using a sharp knife or bench scraper, cut the disk into 8 equal wedges.
  6. Bake to perfection: Transfer the wedges to a parchment-lined baking sheet. Bake in a preheated oven at 400°F (205°C) for 18 to 22 minutes, until the edges are golden brown.
  7. Cool and enjoy: Remove the scones from the oven and allow them to cool slightly on a wire rack before serving. This helps the flavors settle and the texture firm up.

Notes

  • Keep butter cold to ensure flaky scones with tender pockets.
  • Do not overmix the dough to avoid tough scones; fold gently.
  • For enhanced flavor, toast pecans lightly before adding.
  • Adjust the amount of maple syrup and sugar for preferred sweetness while maintaining structure.
  • Use parchment paper to prevent sticking and promote even browning.

Nutrition

Keywords: maple, oatmeal, scones, pecans, currants, breakfast, brunch, baked goods, wholesome, snack

Find it online: https://sophiemelody.com/maple-oatmeal-scones-with-pecans-and-currants/