If you like the Maple Scones at a certain coffee house, you will LOVE these!! They freeze well so I always double the recipe.
Ingredients:
For The Scones
1 cup oats (quick or old-fashioned)
1 1/2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons maple syrup
2 1/2 tablespoons cold butter (small pieces)
1 large egg
1/2 cup half-and-half or heavy cream
1/2-3/4 teaspoon maple extract
2/3 cup coarsely chopped pecans
Maple Glaze
1 1/2 cups powdered sugar
1/2 teaspoon maple extract
5 teaspoons water
Directions:
Preheat oven to 425°F.
Using a food processor or blender, finely grind oats.
In a mixer, mix flour, oats, sugar, salt and baking powder.
Add maple syrup and butter and mix well.
In a small bowl, beat the egg with the cream and maple extract.
Pour the egg mixture into the flour mixture and mix well.
Add pecans and mix just to incorporate.
Place dough on a floured surface. Knead and pat dough into a 8 to 10 inch circle and cut into 8 wedges.
Spray a baking sheet with cooking spray. Place wedges on top and bake for 13 to 15 minutes, or until light brown.
Remove scones from oven to wire rack. Let cool about 3 to 5 minutes.
Mix glaze ingredients until smooth. Adjust the amount of water to get to the desired consistency. I find it works best when the glaze is thick. Spread lots of glaze over each scone and dry about 15 minutes before serving.
