Glazed Maple-Pecan Oatmeal Scones

From Tea Time

Glazed Maple-Pecan Oatmeal Scones

Why This Recipe Works

In developing our oat scone recipe, we wanted to pack the chewy nuttiness of oats into a moist and tender breakfast pastry. Essential to our success: toasting the oats—either rolled or quick oats—to obtain good nutty flavor, using a generou...

Why This Recipe Works

In developing our oat scone recipe, we wanted to pack the chewy nuttiness of oats into a moist and tender breakfast pastry. Essential to our success: toasting the oats—either rolled or quick oats—to obtain good nutty flavor, using a generous amount of butter for flavor, and using half-and-half to enrich but not weigh down the final product. We took care not to overmix the dough in our oatmeal scone recipe, and baked the scones in a very hot oven, to get maximum rise with a soft, delicate interior.

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Tea TimeSeason 4, Ep. 419

In the test kitchen, we think afternoon (or morning) tea is an excellent excuse to whip up a batch of scones or a golden loaf of lemon pound cake. Making these baked goods at home certainly yields bet...