Year of Baking: Flour’s Oatmeal Maple Scone

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.

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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.

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The last two scones

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.

Even the creator herself agrees!

Even the creator herself agrees!

Recipe

Ingredients:

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

Directions:

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.

Delicious Scone

Delicious Scone

Check out Jenn’s post for more delicious eats


Year of Baking: Flour’s Intense Chocolate Brownies

In case you are new to the blog, check out weeks one and two of the year of baking.

For week three, I went back to the Flour cookbook. I was having a major chocolate craving, you know the girl kind, TMI oh well.

I was immediately struck by the Intense Chocolate Brownie recipe.

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If you read the description in the book Chang talks about finding the right balance between dry brownies and thick dense brownies. I have to say, I have made my fair share of brownies. Box mix and from scratch, and these so far are my absolute favorites.

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She got the balance perfectly, although a part of the baking (as with any baking recipe) is knowing your oven. When a time is given you want to make sure you know if your oven cooks fast or slow. Mine cooks a bit slower (so far) and so I checked the brownies at 5 minute intervals to make sure that they were not going to be overdone.

I waited not so patiently for the brownies to cool, and Nick, B and I dug in.

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These will be my go-to brownies for a long time to come. They were nice and chewy, but not too fudge, and they were not dry. Perfection. Even B loved them.

So far this has been my favorite recipe of the year of baking, and no that’s not the PMS talking.

What’s your favorite brownie recipe?

I am linking up with Jenn of Peas & Crayons for this wonderful WIAW