For this weeks adventure in the year of baking I decided to tackle Flour’s Oatmeal Maple Scone. B and I had big plans on Saturday for brunch. I was going to see some of my college friends that I hadn’t seen in far too long, and B was going to play with the other babies. Our gracious host was making blueberry cake and said if we wanted to make something we could, but not required. I definitely had to make something, and scones seemed like a great brunch side dish.
Flour has a bunch of recipes, but I liked the idea of the Oatmeal Maple flavor. I picked these because it was something I could make ahead of time and grab on my way out the door.
I liked that I had all but one ingredient (pecans) on hand. I also decided to omit the raisins, because I just don’t like them. I thought about adding chocolate chips but then I decided not too. Good Decision.
These scones were crunchy on the outside and soft and crumbly on the inside. They seemed to go over really well at brunch and Nick ate all the leftovers, he especially loved dunking them in his coffee. I don’t think that we were missing anything without the raisins, but I am glad I didn’t add the chocolate because they would have been too sweet.
In my oven they were done right before the 30 minute mark, so know your ovens, keep an eye on how brown they are getting.
My plan was to make the glaze Saturday morning, but I woke up late, so I didn’t, honestly I think they were fine on their own. Nick even said they tasted just like the ones from flour. That’s a win in my book.
FOR THE SCONES
1 1/2 cups all-purpose flour
1 1/4 cup old-fashioned rolled oats (not quick)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup pecan halves, toasted and chopped
1/2 cup golden raisins
1/2 cup (1 stick) cold unsalted butter, cut into 8-10 pieces
1/3 cup heavy cream
1/2 cup maple syrup
1 teaspoon vanilla
1 cold egg
FOR THE GLAZE
1 cup powdered sugar, sifted
3 tablespoons maple syrup
1-2 tablespoons water
Preheat oven to 350 degrees.
Using a stand mixer with the paddle attachment (or a hand mixer), combine flour, oats, baking powder, baking soda, salt, pecans and raisins on low speed until combined well. Add butter pieces and beat on low speed for about 30 seconds or until butter is broken down but with pebble sized pieces still visible.
In a separate small bowl, whisk cream, maple syrup, vanilla and egg together. With mixer still on low speed, add wet ingredients to dry mixture and beat for about 30 seconds until just combined.
Remove bowl from mixer and scrape down sides to make sure that all dry ingredients have been incorporated. Using a 1/4 or 1/3 cup measuring cup, drop rounded scoops of dough onto a baking sheet 2 to 3 inches apart. You should have 8 scones.
Bake for 30-40 minutes, or until tops are golden brown. Start checking at the 30 minute mark. Transfer to a wire rack to cool for about half and hour.
Make the glaze while the scones are cooling. Whisk together sifted powdered sugar, maple syrup and water. Once the scones have cooled, brush tops with glaze.
If you keep the scones for more than one day or freeze them, they can be “refreshed” by heating in a 300 degree oven for about 5 minutes.
Check out Jenn’s post for more delicious eats