October 15, 2011

Oatmeal-Maple Scones

The internet is so helpful when you're looking for a good recipe, but it can be overwhelming too. I mean, when you see 225,000 recipes for white chocolate macadamia nut cookies and you want the very best one, what's a gal to do? That's why I love a good cookbook. I'm at the point now where I really don't need another cookbook. But once in a while, one will come out that gets me as excited as the birth of my first child (just kidding). I won't buy a cookbook either unless I'll make most of the recipes. That's why I love Joanne Chang's 'flour-Spectacular Recipes from Boston's Flour Bakery & Cafe.' Not only is it full of delectable treats, but they're very simple to make! This scone recipe is the first one I've tried from the book and they're awesome! They have the wonderful flavor of oats and toasted pecans, lightly sweetened with pure maple syrup and a delicious maple glaze. This is definitely my favorite scone and I know you'll love them!

1-1/2 cups unbleached all-purpose flour
1-1/4 cups old-fashioned rolled oats (not
instant or quick cooking)
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 to 10 pieces
1/3 cup cold heavy cream, or milk
1/2 cup maple syrup
1 cold egg


1 cup confectioners' sugar
3 tablespoons maple syrup
1 to 2 tablespoons water
* I used low fat milk instead of the heavy cream, and they were still delicious! I also eliminated the golden raisins-I love them but I have a hubby and a couple of kids that are pretty picky with them. Make that, ridiculously picky.

Position a rack in the center of the oven, and heat the oven to 350 degrees. 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 raisins on low speed for 10 to 15 seconds, or until combined. Scatter the butter over the 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. In a small bowl, whisk together the cream (or milk), maple syrup, and egg until thoroughly mixed. On low speed, pour the cream mixture into the flour-butter mixture and beat for 20 to 30 seconds, or just until the dough comes together. It will be fairly wet. Remove the bowl from the mixer stand. With a rubber spatula, scrape the bottom and sides of the bowl to ensure that all of the dry ingredients are mixed into the dough. Using a 1/3-cup dry-measuring cup, drop mounded scoops of the dough onto a baking sheet, forming 8 scones and spacing them 2 to 3 inches apart. (At this point, the unbaked scones can be frozen, tightly wrapped in plastic wrap, for up to 1 week. Proceed as directed, baking directly from the freezer and adding 5 to 10 minutes to the baking time.) Bake for about 40 minutes, or until the scones are golden brown on top.  Transfer to a wire rack to cool for 30 minutes. To make the maple glaze: While the scones are cooling, in a small bowl, whisk together the confectioners' sugar, maple syrup, and enough of the water to make a smooth, pourable glaze. You should have about 1/2 cup. (The glaze can be made ahead and stored in an airtight container at room temperature for up to 1 week.) When the scones have cooled for 30 minutes, brush the tops evenly with the maple glaze, then serve. The scones taste best on the day they are baked, but can be stored in an airtight container at room temperature for up to 3 days. If you keep them for longer than 1 day, refresh them in a 300-degree-oven for 4 to 5 minutes. Or, you can freeze them, wrapped tightly in plastic wrap, for up to 1 week; reheat, directly from the freezer, in a 300-degree-oven for 8 to 10 minutes.  *one update-after making these about a dozen times since I've posted this, I thought I'd add they seem to bake quicker than the recipe says, about 25-30 minutes.  The glaze is also enough for a double batch.  

* recipe used with permission from Chronicle Books LLC

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