Maple Oatmeal Scones

I ran across this recipe in the Weekend Cooking of the Food Network magazine, saw Maple and Scones, immediately bookmarked!! I love maple!! Food Network certainly got it right... a Saturday or Sunday morning is a perfect time to whip these scones up and relax with a nice cup of coffee!! (Do a little better planning than i did though so it isn't ruined with a trip to the grocery store in the middle... seems to be a trend!!) If you love scones, you will want to give these ones a try!

The perfect size...with a little extra maple glaze on the top!

Start the scones by mixing flour, oats, baking powder, sugar and salt with an electric mixer.

Cut or dice butter. With the mixer on the lowest speed, add butter to flour mixture. And i will forewarn you, you DID read the recipe right.... you do use 1 pound of butter!!


Mix until the butter is in pea-size pieces.

In a separate bowl, mix the buttermilk, maple syrup and eggs. Quickly add to the flour-and-butter mixture. Mix until just blended... dough may be sticky.

Dump the dough onto a well-floured surface. Flour your hands and rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough.

Cut into 3-inch rounds.

Place on a baking sheet lined with parchment paper. Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.


Onto the glaze... combine the confectioner's sugar, maple syrup and vanilla.

When the scones are done, cool for 5 minutes and drizzle each scone with glaze. Garnish the tops with some uncooked oats.

Enjoy with a nice cup of coffee!

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Maple Pecan Scones

Ok, So who hasn't heard of Pioneer Woman....for real? She is... well, she's just awesome!! Anyway this recipe is adapted from her Maple pecan scones.

Here's a good shot of them:)

Maple Pecan Scones

For the scones:

3 c. all-purpose flour

1/3 c. sugar

5 t. baking powder

1 t. salt

{Unless you use salted butter then skip the salt.}

2 sticks butter, chilled

1/4 c. pecans chopped

1 large egg

1 c. heavy cream

Preheat the oven to 350* In a large bowl, stir together flour, sugar, baking powder, and salt {unless you skipped it;) }. Cut the butter into small cubes. Cut the butter into the flour until the mixture resembles crumbs. Finely chop the pecans and add them to flour mixture. In a small bowl mix the egg and cream and add to the flour mixture. Stir til just combined- the mixture will be pretty crumbly but keep truckin' it'll be fine and worth it I promise. Turn onto a cutting board or your counter top. With your hands push the mixture together into a large ball. Don't knead or press too much though, you don't want to mess with the gluten too much:) With a rolling pin very gently roll the dough into a 10-inch round about 3/4 inch thick. Instead of a large ball I just kinda flattened and shaped it into a round, flat disc and pressed it into shape. With a sharp knife cut the round into 8 equal sized wedges. Transfer the scones to a greased baking sheet and bake for 22 to 26 minutes, until the edges barely start to brown. Allow the scones to cool completely before icing.

Maple Icing

For the Icing:

1 lb. powdered sugar

1/4 c. whole milk

4 T. melted butter

A splash of strongly brewed coffee

dash of salt

2 t. maple flavoring or extract

In a medium bowl, stir the icing ingredients until smooth. I used my kitchen aid, I use it ALOT! Pour generously over scones. Now you could chop some more pecans to sprinkle on top- I didn't. Allow the icing to set before serving.

And there you have it, some ridiculously delicious scones that won't last long!

Enjoy!

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