recipe as follows
adapted from cooksillustrated
This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an additional 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.
|1 1/2||cups rolled oats (4 1/2 ounces) or quick oats|
|1/2||cup chopped pecans|
|1/4||cup whole milk|
|1/4||cup heavy cream|
|1/4||cup maple syrup|
|1 1/2||cups unbleached all-purpose flour (7 1/2 ounces)|
|2||teaspoons baking powder|
|1/2||teaspoon table salt|
|10||tablespoons unsalted butter , cold, cut into 1/2-inch cubes|
|3||tablespoons maple syrup|
|1/2||cup confectioners' sugar|
- 1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats and pecans evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.
- 2. Whisk milk, cream, 1/4 cup maple syrup, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
- 3. Pulse flour, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
(I did not have a food processor at this time and I mixed everything by hand.)
I added dried cranberries to mine because I had them on hand.
- 4. Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef’s knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes.
I was a dumb dumb and put the sugar before the egg wash...lol, don't do the same.
- 5. When scones are cooled, whisk maple syrup and confectioners's sugar until combined; drizzle glaze over scones.
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