Friday, February 7, 2014

Maple-Oatmeal Scones

Recipe from Food Network

What you need:

3 1/2 cups all purpose flour 
1 cup whole-wheat flour
1 cup quick-cooking oats, plus additional for sprinkling
2 TBsp baking powder
2 TBsp graduated sugar
2 tsp salt
1 pound unsalted butter (cold and diced)
1/2 cup buttermilk (cold)
1/2 cup pure maple syrup
4 extra large eggs (room temperature, lightly beaten)
1 egg beaten with 1 Tbsp milk or water (for egg wash)
1 cup pecans (toasted and chopped) - optional

1 1/4 cups confectioner's sugar
1/2 cup pure maple syrup
1 tsp pure vanilla extract

How to make them:

Preheat the oven to 400˚F.
Line baking sheets with parchment paper.
In the bowl of the electric mixer fitted with a paddle attachment.
Combine the flours, oats, baking powder, sugar, and salt.
Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces.
Combine the buttermilk, maple syrup, and eggs, then add in quickly to the flour butter mixture.
Add in 3/4 cup of the pecans.
Mix until just blended, the dough may be sticky.
Dump the dough out onto a well-floured surface and be sure it is combined.
Flour your hands and a rolling pin, then roll the dough to 1 inch thickness.
You should see lumps of butter in the dough.
Cut into 3-inch rounds with a plain or fluted cutter and place on prepared baking sheet.
Brush the tops with the egg wash.
Bake for 20-25 minutes, until the tops are crisp and the insides are done.

Combine the confectioner's sugar, maple syrup, and vanilla.
When the scones are done, cool for 5 minutes.
Drizzle each scone with 1 Tbsp of the glaze.
Then sprinkle some of the uncooked oats or the remaining 1/4 cup pecans on top of the scones for garnish, then ENJOY!

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