Maple Oat Nut Scones
- For The Muffins:
- 1 cup quick/old fashioned oats
- 1 1/4 cups unbleached flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons maple syrup
- 2 1/2 tablespoons cold butter -- small pieces
- 1 large egg
- 1/2 cup half and half or heavy cream
- 1/2 to 3/4 teaspoon maple extract
- 2/3 cup coarsely chopped pecans
- Maple Glaze:
- 1 1/2 cups powdered sugar
- 1/2 teaspoon maple extract
- 5 teaspoon water
1. Preheat oven to 425 F.
2. Pulse flour, oats, sugar, salt, and baking powder in food processor to finely grind the oats. Add maple syrup and butter an pulse to blend.
3. In a small bowl, beat the egg with the cream and maple extract. Pour the egg mixture into the flour mixture and pulse again.
4. Place dough on a floured surface. Knead in the pecans lightly. Pat dough into a circle and cut into 8 wedges.
5. Spray a baking sheet with cooking spray. Place wedges on top and bake for 13 to 15 minutes, or until light brown.
6. Remove scones from oven to wire rack. Let cool about 3 to 5 minutes.
7. Mix glaze ingredients until smooth. Spread lots of glaze over each scone and dry about 15 minutes before serving.
Makes 8 scones
2. Pulse flour, oats, sugar, salt, and baking powder in food processor to finely grind the oats. Add maple syrup and butter an pulse to blend.
3. In a small bowl, beat the egg with the cream and maple extract. Pour the egg mixture into the flour mixture and pulse again.
4. Place dough on a floured surface. Knead in the pecans lightly. Pat dough into a circle and cut into 8 wedges.
5. Spray a baking sheet with cooking spray. Place wedges on top and bake for 13 to 15 minutes, or until light brown.
6. Remove scones from oven to wire rack. Let cool about 3 to 5 minutes.
7. Mix glaze ingredients until smooth. Spread lots of glaze over each scone and dry about 15 minutes before serving.
Makes 8 scones
Submitted by May 13, 2009
32 min
35 min
67 min