Ryan's Maple-Oatmeal Scones
Scones. I used to get scones from the cafe I worked at in college. The blueberry ones were my favorite, and often sold quickly. Ryan, the baker in the family, often whips up yummy goods on Sunday afternoons. This Sunday's episode brought us these surprisingly delicious maple-oatmeal scones. This recipe was quite easy to make, but the best part was getting to eat them. Whether by itself, with breakfast, or topped with cream for dessert, this was a recipe we'll be putting into our normal rotation.
adapted from Cook’s Illustrated Magazine
RYAN’S MAPLE-OATMEAL SCONES printer friendly
Optional: You may add a ½ cup of chopped pecans. Toast with the oats until fragrant and lightly browned. Stir into dry mixture with oats when cooled.
Makes 8 scones.
1 ½ cups rolled oats (4 ½ ounces) or quick oats
¼ cup whole milk
¼ cup heavy cream
¼ cup maple syrup
1 large egg
1 ½ cups unbleached all-purpose flour (7 ½ ounces)
2 teaspoons baking powder
½ teaspoon table salt
10 tablespoons unsalted butter, cold, cut into ½-inch cubes
3 tablespoons maple syrup
½ cup confectioners’ sugar
Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.
Whisk milk, cream, ¼ cup maple syrup, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
Pulse flour, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef’s knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes.
When scones are cooled, whisk maple syrup and confectioner’s sugar until combined; drizzle glaze over scones.