Tuesday, April 3, 2012

oat & maple syrup scones

I have been on a scone binge lately and this is the second kind of scones I've made in the past few days. Don't worry, the first batch I shared/gave away and I have plans to do the same with these.

Oat and maple syrup scones have been on my to-bake list. Although I do have another recipe, when I came across this recipe from one of my favorite blogs, Smitten Kitchen, I just knew I had to make them. Mine didn't come out as pretty as Smitten Kitchen's did, so a sweet camouflage of maple syrup and powdered sugar turned them from ugly to pretty tasty.....

Oat and Maple Syrup Scones
recipe taken from the blog Smitten Kitchen but adapted from Breakfast Lunch Tea: The Many Little Meals of Rose Bakery
Makes 10 - 12 scones

1 3/4 cups (260 grams) all-purpose flour, plus extra for dusting surface
1/2 cup (80 grams) whole wheat flour
1/2 cup (35 grams) rolled oats ***Smitten Kitchen used quick-cooking, I used whole rolled oats***
1 very heaped tablespoon baking powder ***My heap looked like 1 tablespoon plus 2 teaspoons***
1 very heaped tablespoon superfine (caster) or granulated sugar
1/2 teaspoon table salt
Scant 3/4 cup (160 grams) cold, unsalted butter, cut into small pieces
1/4 cup maple syrup
1/4 cup milk or buttermilk ***I didn't have either, so I used heavy cream***
1 egg, beaten (for glaze)

Preheat your oven to 400˚F (200˚C). Line a baking sheet with parchment paper or butter a baking tray.

Whisk flours, oats, baking powder, sugar and salt together in a large bowl.

Add your small pieces of butter.

With a pastry blender or your fingertips, work the butter into the dry ingredients until the mixture resembles fine bread crumbs.

In a small bowl, combine milk/buttermilk/heavy cream (whatever you're using) and maple syrup, then add these liquid ingredients to the butter-flour mixture. By hand or with a rubber spatula, bring everything together to form a softish dough. ***Since I used the heavy cream, it needed more liquid. I had to add an additional 2 tablespoons.*** If it feels too dry, add a little more milk but not enough that the dough is sticky. 

On a lightly floured surface, pat or roll the dough out until it is 1 1/4 inches (3 cm) tall/thick. Using a 2-inch (5 cm) cutter, cut the dough into rounds and place them on your prepared baking sheet/tray so that they almost touch. 

***The scones in the pic to the right are spaced out on my baking sheet, not almost touching each other at all. I then moved them closer together after reviewing the recipe.***

Glaze the tops with the beaten egg and bake for 20 to 25 minutes until the scones are lightly golden.

The scones will stick together, so pull them gently apart when they've cooled a bit.
Serve warm.

I thought that these scones were down right ugly, so I mixed up a glaze of 1/3 cup powdered sugar, 2 tablespoons maple syrup, 1 tablespoon heavy cream and a few drops of water. The glaze should have the consistency of heavy cream. Drizzle the maple glaze on top of the warm scones and garnish with a few oats.  

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