Since I teach lessons on Mondays and Wednesdays and work late on Tuesdays, Thursday is my self-proclaimed baking night. I always look for something new to try and usually try to make it a semi-breakfasty item. This week I decided to make scones. I had a coupon a while back for a free pastry with purchase of coffee from Starbucks and the only thing I could get by the time I got there was a maple nut scone. I cracked a corner off thinking that it probably wasn’t going to be good… but it was! Crumbly, hearty and some sweet from the glaze. Perfect with a skinny latté.
For those that haven’t used Recipezaar recipes before, I highly recommend the site. They have everything under the sun, and their recipes include great step-by-steps as well as nutrition info. I tried #157241 and was pleased with the results. That being said, scones are supposed to be eaten with coffee or tea – they’re dry. These were a little dry, but not nearly as dry as the Mocha Chip Scones I previously posted about.
MAPLE NUT SCONES
- 1 c. oats, ground in blender to fine consistency
- 1 c. all-purpose flour
- 1/3-1/2 c. wheat flour
- 2/3 c. chopped pecans
- 1 T. baking powder
- 2 T. sugar
- 1/2 tsp. salt
- 2 T. pure maple syrup
- 2 1/2 T. cold butter, chopped into small pieces
- 1 egg
- 1/2 c. heavy cream
- 1/2 -3/4 tsp. maple extract (there’s a $1 off McCormick coupon floating around)
Preheat oven to 425 degrees. Combine first 9 ingredients in mixer and mix to combine. In a separate bowl combine cream, egg and extract. Pour into dry mixture and violá – batter is done. (How easy is that?!)
Here’s where I changed things up a bit. The original recipe says to dump the mixture out and form it into an 8 to 10-in. circle and then cut into 8 pieces (the pizza wheel is great for that); however, I have way more than 8 co-workers… and those scones would have been HUGE! So, I doubled the recipe and used my ice cream scoop (which also works great for muffin and cupcake batter). I scooped them onto the cookie sheet and then flattened them to about 1/2-in. with my palm. Bake for 15-20 minutes or until you see that the edges of the bottom have just started to brown (over-done scones make great hockey pucks).
While scones are baking make the glaze:
- 1 1/2 c. powdered sugar
- 1/2 tsp. maple extract
- 1 1/2 T. water
Put 1 T. glaze over scones and let melt. Sprinkle with additional nuts if desired.