Maple Oat Pecan Scones

For the maple oat pecan crunchies

1. Toast the pecans and rolled oats in a dry pan over medium heat on the stove until fragrant and lightly browned, about 3–5 minutes.

2. Add a bit of cinnamon, salt, and maple syrup to the pan and cook, stirring constantly, until crispy and crunchy, 2–3 minutes.

3. Remove from the heat, allow the mixture to cool completely until crisp, then chop it into small pieces to use as the add-in.

   Then 10 min of waiting

For the scones

4. Pre-heat the oven to 400°F (200°C).

5. Whisk together the flour mixture, brown sugar, and a bit of maple extract in a large bowl.

6. Cut the cold, frozen butter into the flour mixture using a pastry cutter until the pieces are coated and resemble coarse crumbs.

   Freezing the butter helps it hold its shape, creating flaky, crumbly layered scones.

7. Whisk together the egg, milk, and a bit more brown sugar in a separate bowl, then pour into the dry ingredients.

8. Add the chopped maple oat pecan crunchies and gently mix the dough together with a spatula, avoiding over-mixing.

9. Turn the dough out onto a floured surface and press it with your hands to form a flat disc.

10. Cut the disc into 8 equal wedges.

11. Transfer the shaped scones to a baking sheet and chill in the refrigerator before baking.

    Then 15 min of waiting

    You can prepare these in advance and let them chill overnight to bake fresh the next morning.

12. Bake at 400°F (200°C) until golden brown and cooked through, about 18–22 minutes.

    Then 18 min of waiting

For the maple icing

13. Whisk together the maple syrup, a pinch of salt, and powdered sugar until smooth to form a thick icing.

To assemble

14. Dip the top of each baked scone into the maple icing, allowing any excess to drip off.

15. Sprinkle a handful of rolled oats over the wet icing to garnish, then let the icing set before serving.

    Then 10 min of waiting

For the garnish