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Oatmeal Pecan Mini Scones

Oatmeal pecan scones with a simple cinnamon glaze. Go ahead and devour the whole thing, making these smaller means you can without the guilt!
Course Breakfast, Dessert
Cuisine American, British
Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 20 minutes
Servings 16 scones
Calories 215kcal
Author Lauren


  • 1 ½ cups old fashioned rolled oats
  • 1 cup chopped pecans
  • ½ cup half and half
  • 1 large egg
  • cup brown sugar
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 10 tablespoons very cold butter cut into ¼-inch cubes


  • ½ cup powdered sugar
  • 1 tablespoons milk or half and half
  • ¼ teaspoon cinnamon (optional)


  • PREPARE: Move the oven rack to the middle position and preheat the oven to 375˚F.
  • TOAST THE OATS AND NUTS: Line a cookie sheet with parchment and spread the oats and pecans in an even layer across the parchment. Cook in the preheated oven until lightly browned, about 8 minutes. Allow the oats to cool completely. If they are still warm, they will melt the butter and result in less flaky scones.
  • ADJUST THE OVEN AND SET ASIDE OATS: Raise the oven temperature to 450˚F. Once the oats and nuts have cooled completely reserve about 2 tablespoons for sprinkling on top of scones.
  • MIX WET INGREDIENTS: In a medium bowl, whisk the half and half, and egg together, reserving about 2 tablespoon to brush on the scones later.
  • PROCESS BUTTER AND DRY INGREDIENTS: In a food processor, add the flour, baking powder, brown sugar, cinnamon, and salt. Pulse a few times to combine, about 5-6. Sprinkle the butter in an even layer on top of the flour mixture. Process until the mixture has a sand like texture, 15-16 pulses.
  • MIX IN THE OATS: In a medium bowl combine the butter and flour mixture with the oats. Fold in the milk mixture using a wooden spoon or spatula.
  • FORM THE SCONES: Coat the dough generously with flour so that it is easier to handle. Turn the dough out onto the counter and gently pat the dough into (2) 6-inch circles about 1-2 inches thick. Sprinkle the circles with the reserves oats and nuts. Cut each circle into 8 wedges and place them on the prepared baking sheet.
  • BAKE: Brush with the reserved milk mixture. Bake until golden brown, about 15 minutes. Let the scones cool on the baking sheet for 10 minutes before transferring to a wire rack to finish cooling completely.
  • GLAZE: In a small bowl, combine the powdered sugar, milk and cinnamon. Use a fork to lightly drizzle the cooled scones with the glaze and allow to harden for 5-10 minutes.


  • MAKE SURE THE BUTTER IS VERY COLD - after you cut the butter into cubes, place them in the freezer for 15-20 minutes to make sure the butter doesn't melt while handling it.


Serving: 1scone | Calories: 215kcal | Carbohydrates: 22g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 145mg | Potassium: 23mg | Fiber: 1g | Sugar: 9g | Vitamin A: 68IU | Calcium: 49mg | Iron: 2mg