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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.
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.
Like this recipe idea for breakfast? Here are a few more that you may enjoy:
PrintThese 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.
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
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.
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Great post! Wow, this recipe looks absolutely delightful and delicious. I'm definitely adding it to my list. I also appreciate how you include some healthy swaps—very cool. Thanks for sharing!
Thank you so much for the sweet words! I hope you like it!