Glazed Maple Oatmeal Scones — domestic goddess

I’ve always had a soft spot in my heart for scones: they are simple to make, not overly sweet (like a donut), and feel just right with a cup of morning coffee. I discovered this recipe from Cook’s Illustrated years ago while skiing in Montana and have made them there many times, with a few of my own adaptations. I decided it was time to bring these chewy nutty treats to our Chattanooga breakfast table. Here they are for all to bake and enjoy!

Toast the chopped pecans and rolled oats. Put the butter in the freezer to harden.

Whisk together the flour mixture. Grate the frozen butter into the flour using a cheese grater. Add the cooled oats and nuts. Fluff with your hands.

Gently stir the wet ingredients into the flour/butter mixture.

Shape into a 7 inch round and cut into 8 triangles.

Brush the tops with the reserved liquid and sprinkle with sugar.

Bake until golden brown and then glaze with powdered sugar and maple syrup.

Glazed Maple Oatmeal Scones

1 1/2 c. old fashioned rolled oats

1 c. chopped pecans

1/4 c. whole or 2% millk

1/4 c. heavy cream (in place of the milk and cream, you can use 1/2 cup of half and half)

1/4 c. maple syrup

1 large egg

1 1/2 c. all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

10 Tbsp. cold butter, placed in the freezer

Spread oats and pecans onto a baking sheet and bake at 375 for 7 to 9 minutes. (convection bake 350). Watch careful so they lightly toast and do not burn. Cool; measure out 2 tablespoons and set aside to be used later. Whisk together the milk, cream, egg and maple syrup. Remove 1 tablespoon of this liquid and set aside to glaze the scones before baking.

Stir together the flour, baking powder, and salt. Using a cheese grater, shred the frozen butter into the flour mixture; fluff with your hands. Pour in the toasted oats and nuts and gently fluff together. Using a large spoon, fold in the liquid ingredients. Do not over mix as it will make the scones tough. Stir just until combined. Sprinkle a little flour on the counter; sprinkle on half of the reserved oats/nuts. Dump the batter out onto this prepared surface and using your hands, gently form into a 7 inch circle, 1 inch thick. Sprinkle the remaining oats/nuts on top.

Cut into 8 triangles using a large knife. Place on a parchment lined baking sheet. Brush the reserved tablespoon of liquid onto the tops with a pastry brush. Sprinkle lightly with turbinado sugar (or white sugar). Bake at 450 for 12 to 14 minutes (convection bake 430). Place scones on a wire rack set over a baking sheet and allow to cool for 10 minutes. Drizzle with a glaze of 1/2 c. powdered sugar and 3 tablespoons of maple syrup. Whisk these two ingredients together until combined and pourable.