Friday, January 28, 2011

Glazed Maple Pecan Oatmeal Scones :)

I found this recipe on and decided to try it since I have always wanted to try a scone before.  I didn't know they were like biscuits.  I personally prefer moist muffins over scones but I'm glad I can mark these off my 'list of things to try'.  If you like scones then maybe you'll like these.  I could live without them but I'll still post 'em for you scone people. ;)

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 large egg
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. 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. 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. 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. 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, don't do the same.

  5. 5. When scones are cooled, whisk maple syrup and confectioners's sugar until combined; drizzle glaze over scones.

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