Maple Hazelnut Scones
Pulse the oats and hazelnuts to chop finely, add the flour, cane sugar, baking powder, and salt, then pulse in the butter pieces into coarse crumbs. With the machine running, pour in the whisked cream and egg until the dough comes together. Shape the sticky dough on a floured board into a rectangle, cut it into 6 rectangles, cut each into 2 triangles, and bake at 350° until the scones puff up and just begin to turn golden. Drizzle with a thick, pourable glaze of confectioners’ sugar, milk, butter, maple extract, and coffee.
These scones taste like a crisp autumn morning — tender and flaky, nutty with hazelnuts ground into the crumb, and finished with a maple coffee glaze that ties them to the season. They come together quickly but feel special, the kind of bakery-worthy treat that makes a cool morning feel cozy and complete. Split one warm alongside a good cup of coffee, and breakfast becomes something to look forward to rather than rush through.
The Tender Dough and Hazelnuts
Pulse the hazelnuts with the oats until they are finely chopped, then work the cold butter into the dry ingredients. Keeping the butter cold and the mixing minimal is the key to flaky scones, and grinding the nuts in with the oats carries their rich, warm flavor throughout the crumb.
The Maple Coffee Glaze
Whisk together a maple and coffee glaze and spoon it over the cooled scones for a cozy, autumnal finish. The maple brings its warm sweetness and the coffee a subtle depth — together they turn a good scone into a seasonal treat, so let the glaze set before serving for a pretty sheen.
Maple Hazelnut Scones
Ingredients
Method
- Preheat the oven to 350°.
- Place the oats and hazelnuts into the bowl of a food processor. Pulse to finely chop.
- Add the flour, cane sugar, baking powder and salt into the bowl.
- Pulse to combine. Add 1 cup butter pieces to the bowl. Pulse to form coarse crumbs.
- Whisk together the cream and egg.
- With the machine running, pour the liquid through the feed tube. The dough will come together around the blade.
- Transfer the dough onto a floured board. The dough will be sticky and that’s okay!
- You can add a bit more flour to make the dough easier to handle while you use your hands to form it into a rectangle about ¾-inch thick and about 8 x 9 inches.
- Use a knife to cut the dough into 6 rectangles. Cut each rectangle into 2 triangles.
- Use a spatula to transfer each triangle onto 1 large or 2 smaller parchment lined baking sheets.
- Bake until the scones puff up and just begin to turn golden, about 20 to 25 minutes. Cool scones on the baking sheet.
- For the frosting, whisk together confectioners’ sugar, milk, melted butter, maple extract and brewed coffee.
- You want the frosting to be thick, but pourable. Drizzle the frosting on the scones. Store scones in an airtight container for up to 4 days.
Notes
The Heart of the Table
A warm scone with morning coffee is a small, gracious kindness — it says the morning is worth savoring. There is a cozy, generous hospitality in baking something fresh and seasonal for breakfast, the kind of treat that welcomes a guest and makes an autumn morning feel like a gift.
The Art of the Host
Keep the butter cold and handle the dough lightly for the flakiest scones, and let them cool before glazing so the maple sets rather than melts. Serve them warm, split if you like, when the hazelnut and maple are at their most fragrant.
Neighborly Grace
- The Preparation: Shape the scones and freeze them unbaked, then bake from frozen for a fresh treat, or bake ahead and glaze before serving. They are best the day they are made, so a freeze-and-bake approach keeps them freshest.
- The Pour: A cup of coffee or a maple latte is the natural autumnal companion; for a non-alcoholic pairing, a warm hazelnut steamer doubles down on the cozy, nutty flavor.
- The Vibe: Serve them warm for breakfast or an afternoon coffee on a cool day, glaze glistening. These are cozy, seasonal morning treats — nutty and maple-kissed, made to make an autumn morning feel warm and complete.