Ingredients: |
Ingredients: Scones:
1 ½ C Flour
1 ¼ C Rolled Oats, not quick cooking or instant
1 ½ t Baking Powder
¼ t Baking Soda
¼ t Salt
½ C Pecans, halves, chopped
½ C Currants, or raisins
½ C Butter, cold, cut into 10 pieces
1/3 C Heavy Cream, cold
½ C Maple Syrup
1 Egg, cold
Glaze:
½ C Powder Sugar
3 T Maple Syrup
1 to 2 T Water
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Directions: |
Directions:1. Position a rack in the center of the oven and preheat the oven to 350 degrees.
2. Line a baking sheet with parchment paper.
3. Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, oats, baking powder, baking soda, salt, pecans and currants on low speed for 10 to 15 seconds.
4. Scatter the butter pieces over top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible.
5. In a small bowl, whisk together the cream, maple syrup and egg until thoroughly mixed.
6. Pour the cream mixture into the butter mixture and mix on low speed for about 20 seconds, or just until the dough comes together. It will be fairly wet.
7. Remove the bowl from the mixer stand.
8. Scrape the sides of the bowl with a rubber spatula to ensure that all of the dry ingredients are incorporated into the dough.
9. Using an ice cream scooper, drop mounded scoops of the dough (about 1/3 cup each) onto the prepared baking sheet, forming 8 scones and spacing them about 2 inches apart.
10. Bake for 25 to 30 minutes, or until scones are golden brown around the edges and lightly golden on top.
11. Transfer to a wire rack to cool for about 30 minutes. (Hold on to the parchment paper -- you'll need it for adding the glaze.)
12. While the scones are cooling, make the glaze. In a small bowl, whisk together the powder sugar, maple syrup and enough of the water to make a smooth, pourable glaze.
13. When the scones have cooled for at least 30 minutes, transfer them back to the parchment-lined baking sheet and use a spoon to drizzle the glaze evenly over top
Yield: 8 Scones |
This recipe for Glazed Oatmeal Maple Scones with Pecans and Currants is from