Saturday Morning Scones
by Katya Simkhovich
What better way to start of a Saturday morning than with some stupendous maple oatmeal scones? Throw down that cereal spoon and put that milk back in the fridge. It’s Saturday. And it’s time for some homemade scones.
Maple Oatmeal Scones adapted heavily from here
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup finely ground oats
- 1/2 cup coarsely ground oats
- pinch of salt
- 2 teaspoons baking powder
- 1/4 cup brown sugar
- 1/3 cup unsalted, chilled butter cut into cubes
- 1/2 cup chilled heavy cream
- 2 tablespoon maple syrup
- 1 egg
- 1 teaspoon maple extract
- 1 tablespoon heavy cream (for brushing top of scones)
Preparation
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silpat.
- Finely ground 1/2 cup oatmeal in a food processor.
- Add flour, second 1/2 cup of oatmeal, baking powder, and salt to food processor and pulse a few times until oatmeal is coarsely ground.
- Add chilled butter cubes and pulse a few times until coarse crumbs about the size of peas form.
- Transfer dry mixture to a bowl.
- Mix together heavy cream, egg, maple syrup, and extract in a small bowl.
- Add wet ingredients to dry and mix until moistened.
- Transfer the dough to a floured work surface and knead until dough is uniform. Pat into an 8 inch circle and cut into 8 pieces.
- Transfer scones to baking sheet and brush with heavy cream.
- Bake 20 minutes.
Maple Glaze
Ingredients
- 1 cup powdered sugar
- 1 1/2 tablespoons heavy cream
- 1 tablespoon maple syrup
- 1 teaspoon maple extract
Preparation
- Mix all ingredients together, adjusting amount of heavy cream to desired consistency.
- Let scones cool a few minutes and then glaze to your heart’s desire.
yumyum, so hearty