Oatmeal, Maple and Pecan Scones
(Source: Once Upon a Chef)
For the Scones
1 1/2 cups unbleached all-purpose flour
1 1/4 cups old-fashioned rolled oats (not quick cooking
or instant)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup pecan halves, toasted (if desired) and chopped
1/2 cup currants (or raisins)
1/2 cup (1 stick) cold unsalted butter, cut into 10
pieces
1/3 cup cold heavy cream
1/2 cup maple syrup
1 cold egg
For the Glaze
1/2 cup confectioners' sugar
3 tablespoons maple syrup
1 to 2 tablespoons water
Position a rack in the center of the oven and preheat the
oven to 350 degrees F. Line a baking sheet with parchment paper. Using a stand
mixer fitted with the paddle attachment (or a handheld mixer), mix together the
flour, oats, baking powder, baking soda, salt, pecans and currants on low speed
for 10 to 15 seconds. Scatter the butter pieces over top and beat on low speed
for about 30 seconds, or until the butter is somewhat broken down and
grape-size pieces are still visible. In a small bowl, whisk together the cream,
maple syrup and egg until thoroughly mixed. Pour the cream mixture into the
butter mixture and mix on low speed for about 20 seconds, or just until the
dough comes together. It will be fairly wet. Remove the bowl from the mixer stand. Scrape the sides of
the bowl with a rubber spatula to ensure that all of the dry ingredients are
incorporated into the dough. Using an ice cream scooper, drop mounded scoops of
the dough (about 1/3 cup each) onto the prepared baking sheet, forming 8 scones
and spacing them about 2 inches apart. Bake for 25-30 minutes, or until scones
are golden brown around the edges and lightly golden on top. Transfer to a wire
rack to cool for about 30 minutes. (Hold on to the parchment paper -- you'll
need it for adding the glaze.) While the scones are cooling, make the glaze: In
a small bowl, whisk together the confectioners' sugar, maple syrup and enough
of the water to make a smooth, pourable glaze. When the scones have cooled for
at least 30 minutes, transfer them back to the parchment-lined baking sheet and
use a spoon to drizzle the glaze evenly over top.
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