Sunday, July 25, 2010

Maple-Oatmeal Scones

It's Porgy's birthday this coming Thursday so I decided to be nice and make him some maple scones for mid-morning snack today and some to freeze so we can have them for breakfast each day this week. He used to buy them from Starbucks almost every day but I thought that fresh home-made ones would be so much better, specially since I used Ina's Maple-Oatmeal Scones recipe. After reading some of the reviews, I added 1 tablespoon sugar to make them a bit sweeter and I used heavy whipping cream instead because I did not have any buttermilk. The scones are super moist and buttery... I am so excited to have them for breakfast this week!

Before icing them...


The final result...


Ingredients:

3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking (or old fashioned) oats
2 tablespoons baking powder
3 tablespoons granulated sugar
2 teaspoons salt
1 pound cold unsalted butter, diced
1/2 cup cold heavy whipping cream
1/2 cup pure maple syrup
4 extra-large eggs, lightly beaten
1 egg beaten with 1 tablespoon milk or water, for egg wash

For the glaze:
1 1/4 cups confectioners' sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract

Directions:
  • Preheat the oven to 400 degrees F.
  • In the bowl of an 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 heavy cream, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough will be pretty sticky and there should be lumps of butter in the dough.
  • Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. Cut into 3-inch rounds with a plain or fluted cutter (I just use a small glass) and place on a baking sheet lined with parchment paper.
  • Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
  • To make the glaze, combine the confectioners' sugar, maple syrup and vanilla. When the scones are done, cool for 10 minutes and drizzle each scone with the glaze. The warmer the scones are when you glaze them, the thinner the glaze will be.

1 comment:

  1. Yum, a double dose of maple. They look really good :)

    ReplyDelete