Maple Pecan Ginger Oat Flour Scones

Scones are one of my favorite bakery treats. But the average scone is basically just butter, white flour, and sugar. That's fine for a special treat, but not necessarily something I want to have on a daily basis. That's why I've been on a mission to re-create scones, and I can't wait to share with you what I've come up with!

My requirements for this re-imagined scone were pretty simple. It had to be (1) delicious, (2) in a classic scone shape, (3) dense and a bit flaky, and (4) made of whole food ingredients. And let me tell you, these are awesome! After a lot of experimentation, I think I finally nailed it.

In terms of ingredients, these scones are basically a bowl of oatmeal. The only flour comes from oats that you'll grind yourself in a food processor. The only fat is nut or seed butter, which you can choose based on your taste, budget, and dietary needs. They're minimally sweetened with maple syrup. That's it! This means we'll be eating these all the time rather than just on a special weekend trip to the bakery.

I chose to flavor these beauties with maple, pecans, and ginger as an homage to my all-time favorite bakery scone. We live in a small town, and our one coffee shop, Village Wine and Coffee, is my greatest love! Most weekend mornings during the spring, summer, and fall we walk a ten-mile loop that includes a stop at Village Wine and Coffee about four miles in. We get coffees (iced during the summer, hot otherwise) and our favorite maple pecan ginger scone.

The maple pecan ginger scone at Village Wine and Coffee is magical. The combination of sweet maple, nutty pecans, and zingy ginger is perfect. We've gotten so many that we refer to them as "MPG" (for Maple, Pecan, Ginger).

On a technical note, my version are dense, flaky scones rather than a light, airy ones. I've always preferred denser scones that are made with a higher fat content and very minimal other wet ingredients, since I think it helps to differentiate them from muffins. They have a really nice texture that's somewhat reminiscent of a peanut butter cookie. This is not a light, eggy, fluffy, muffin-like scone.

You have some options here with regards to the fat, the icing, and the ginger, so check out the ingredient notes below. You can really make these your own and do what works for your body.

These scones also freeze beautifully! You might consider making a double-batch and stashing some away for later, or giving them as a gift since they travel well too.

Finally, I want to thank my friend Andrea for making me think more about the combination of oat flour and nut butter. Andrea has a gorgeous Instagram account ( that I highly recommend checking out. She posted some amazing peanut butter cookies a while back that got me thinking about a super simple, yet super nutritious, dough based in oat flour and peanut butter.

With scones as delicious and nutritious as these, bakery treats can become an every day occurrence! We've actually been bringing these for lunch. They're lovely alongside a morning coffee, and also delightful for dessert. Heat them up and they become magical. Hooray for nutritious bakery treats at home!

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Looking for another fun bakery treat? These Peanut Butter Stuffed Peanut Butter and Banana Muffins are heavenly and such fun.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)

For the Scones
  • 2 c rolled oats
  • 0.5-0.75 c nut butter, or more as needed. I like to bake with peanut butter because it's inexpensive. Cashew butter has the mildest flavor. Pecan butter would be delightful and totally on-theme. Sunflower seed butter would work for allergies. Do what works for you!
  • 0.5 c maple syrup
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 0.5 c roasted/salted pecans
  • 12 cubes of crystallized ginger. If you're totally against refined sugar, then a bit of fresh ginger will work too. I'd start with a tbsp of grated fresh ginger, taste, and adjust as needed. But the crystallized ginger is so magical here, especially if you leave some big pieces.
For the Icing
(Note: there's really nothing like a classic icing, so that's what I'm suggesting here. But if you want to make these completely free of refined sugar, leave the icing off. In that case, I'd drizzle them with a bit of maple syrup or melty nut butter before serving to make them feel special).
  • 0.5 c powdered sugar, or more as needed
  • 2 tbsp maple syrup
  • Tiny dash of liquid as needed. Water is fine. Bourbon is better! Almond milk will work too.
  • Handful of finely chopped pecans for garnish, optional

    Thoughts About Method
    (These are all just suggestions, be creative and make it yours)
    1. Preheat the oven to 350.
    2. Add the oats to a food processor and grind them for a minute or so until you have a coarse but even flour.
    3. To the food processor, add 0.5 c nut butter as well as the maple syrup, vanilla, baking powder, and salt. Process until you have a homogeneous dough.
    4. IMPORTANT: Check your dough! Nut/seed butters have very different textures and oil contents, so your dough will vary based on what fat you add. You want to achieve a dough that sticks together well. Take out a spoonful and try to shape it into a ball; if it won't stick or if your ball cracks, you don't have enough fat. Add a few more tbsp of nut butter and reprocess, then repeat as needed. I found that I needed 0.75 c of peanut butter to make this work, but each nut butter will be different.
    5. Only once you're sure your dough will stick together, add in the pecans and ginger. Pulse the food processor a few times to break up the nuts and ginger and to bring the dough together.
    6. Turn the dough out onto a cutting board and form it into a disk about an inch thick. Press it together very firmly, especially around the edges, making sure there are no cracks.
    7. Cut the dough into 12 even wedges.
    8. Carefully transfer the scones to a baking sheet. Bake for ~25 minutes until just barely starting to brown along the edges. Cool them on a rack completely.
    9. Once the scones have cooled, mix the icing. You want to achieve a smooth, thick icing that can be drizzled or spread without running off the scone. Start with 0.5 c powdered sugar and 2 tbsp of maple syrup and assess. If it's too dry, add the tiniest amount of liquid (seriously, bourbon is amazing here, it's a match made in heaven with the pecans). If it's too wet, add a dash more of sugar. Keep adjusting until you have a rich, velvety icing.
    10. Spread or drizzle the icing on top of the scones as you desire. A little drizzle will make them less sugary, a full covering makes them super delicious. If you want to sprinkle some additional pecans on top, do it while the icing is still soft.
    11. Let the scones sit out until the icing has hardened completely. Don't try to pack them up with wet icing or they'll be a mess! This will take a few hours.
    12. Store the finished scones in a tightly-sealed container. These also freeze really nicely, as long as they're tightly sealed, so don't be afraid to make them in advance and freeze them until needed.


    Please follow The Rogue Brussel Sprout on Instagram!