These tender, buttery scones are full of oats, cranberries, and pecans, and then drizzled with a rich, vanilla glaze. They are a delicious grab and go breakfast to start the morning off the right way. Great to serve with coffee in the morning or with tea in the afternoon.
What can I say, I love scones – the crunchy exterior, the tender insides, and especially the creamy glaze. Because they aren’t as sweet as other breakfast pastries, scones are perfect alongside coffee or as a side to a hearty breakfast meal.
I’ve used dried cranberries and pecans in this recipe because they are my favorites, but you can substitute your favorite dried fruit and nuts.
SUBSTITUTIONS FOR THIS GRAB AND GO BREAKFAST TREAT
- Swap in raisins and walnuts
- Go for a tropical taste with finely chopped pineapple and chopped macadamia nuts. You could even replace the oats with coarsely chopped unsweetened coconut
- Try dried cherries and almonds. Replace 1 teaspoon of the vanilla with almond extract. Eliminate the cinnamon.
TIPS FOR MAKING THE BEST SCONES
- Using cake flour, which has a lower protein and gluten content will keep the scones light. All-purpose flour can be used, but your scone will be denser.
- To get the most rise from your scones, you want your butter to be as cold as possible, even frozen. You could also freeze the bowl if your kitchen is warm. Keep your heavy cream ice-cold as well.
- Use a pastry blender to cut the butter into your flour. A food processor will over mix the dough and yield a tough scone. Don’t overmix the dough!
- Take the time to pop the scones into the freezer before baking them. This will keep the butter cold, producing a flaky texture.
If you are unsure of how to cut the round of pastry into ten wedges, I found a great video that explains an easy way to do it.
EQUIPMENT USED IN THIS GRAB AND GO BREAKFAST RECIPE
- Pyrex Prepware 2-Cup Measuring Cup – use this in the microwave and put it in the dishwasher.
- Stainless Steel Measuring Spoons-6 Piece – I love the long, rectangle design. They even fit into small spice jars.
- AirBake Nonstick 2 Pack Cookie Sheet Set – These baking sheets are insulated, helping the bottom of your baked goods get perfectly browned, but not too brown.
- AmazonBasics Silicone Baking Mat Sheet, Set of 2 – Why pay for the fancy French name? These are amazing…and inexpensive.
- StarPack Basics Silicone Mixing Spoon – I own a bunch of these – in turquoise, of course.
- OXO Good Grips Silicone Basting & Pastry Brush – Use this on the grill, on chicken, pork and throw it into the dishwasher. Love that!
- Anchor Hocking Glass Bowl Set – 10 pcs – These wonderful bowls go in the microwave and the dishwasher. Plus, they stack to save space!
- OXO Good Grips Stainless Steel Bladed Dough Blender and Cutter
Like this recipe idea for breakfast? Here are a few more that you may enjoy:
PrintFRUIT AND NUT OATMEAL SCONES
These buttery and flaky scones are full of oatmeal, cranberries, and pecans. Their crunchy exterior, with the vanilla glaze, and tender insides make these a great grab and go breakfast treat.
- Prep Time: 1 hour
- Cook Time: 27 minutes
- Total Time: 1 hour, 27 minutes
- Yield: Serves 10 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Ingredients
For the scones:
2 cups cake flour
½ cup quick-cooking oats
⅓ cup granulated sugar
⅓ cup light brown sugar
2 teaspoons cinnamon, divided
2 teaspoons baking powder
½ cup salted butter, ice-cold or frozen
½ cup dried cranberries
½ cup chopped pecans
1 cup heavy cream, ice-cold
3 teaspoons vanilla
2 tablespoons granulated sugar
1 tablespoon heavy cream
For the glaze:
1 cup powdered sugar
3 tablespoons heavy cream
½ teaspoon vanilla
Instructions
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or a Silpat mat. Set aside.
In a large mixing bowl using a fork, mix together the flour, oats, both sugars, 1 ½ teaspoons cinnamon, and the baking powder until well blended.
Using a grater, grate the ice-cold butter into the flour mixture.
Use a pastry blender or 2 butter knives to cut the butter into the flour mixture until it looks like fine crumbs.
Stir in the cranberries and pecans with a fork. Add the 1 cup of heavy cream and the vanilla. Continue stirring with the fork until a soft dough forms.
Lightly flour a surface and turn the dough out onto it. Knead the dough lightly about 5 or 6 times.
Pat the dough into an 8-inch circle.
Use a sharp knife to cut the circle into 10 pieces Place each wedge onto the prepared baking sheet.
In a small bowl, mix together 2 tablespoons of sugar and the remaining ½ teaspoon of cinnamon.
With a pastry brush, brush the dough with 1 tablespoon heavy cream and sprinkle the cinnamon/sugar mixture lightly over the dough.
Place the cookie sheet with the scones in the freezer for 15 minutes.
Bake in the preheated oven for 25 to 27 minutes or until the wedges are golden brown.
Remove the scones to a rack to cool completely.
Meanwhile, make the glaze.
In a medium bowl, stir together all of the glaze ingredients until smooth and creamy. Drizzle over the cooled scones.
The scones are best served the day they are made.
Keywords: gran and go breakfast, breakfast recipes, scones, scone recipes, brunch recipes, brunch