Mmmm… I loved these scones. The oatmeal was such a great addition. I had never had oatmeal in scones before, but when I looked it up on wikipedia I found that scones were originally made with oatmeal. So there you go… authentic! :) Well, whether they are authentic or not, this recipe is definitely one that I will be making again and again. I used real maple syrup, so the scones weren’t too sweet. It was perfect with the sweet glaze. However, I think they would still be really good with breakfast maple syrup – just sweeter. Hope you enjoy!
PS Don’t get overwhelmed by the length of the directions. These scones really are not hard, the directions are just a little wordy but informative!
Oatmeal Maple Pecan Scones
Submitted by Mindy ~ The Sisters Cafe
1 1/2 cups steal cut Irish Oatmeal (I just used regular oatmeal)
1/2 cup coarsely chopped pecans
1/4 cup whole milk
1/4 cup heavy cream
1/4 cup maple syrup (I used real maple syrup, but breakfast syrup would be good, too… just sweeter)
1 large egg
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
10 Tablespoons unsalted butter, cold, cut into 1/4 inch cubes
1-2 teaspoons cinnamon
3 Tablespoons maple syrup
1/2 cup confectioner’s sugar
Adjust oven rack to the middle position and heat the oven to 375 degrees. Spread the oats and pecans evenly on a baking sheet and toast them until they are fragrant and lightly browned — about 7-9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When the oats and pecans are cool, measure out 2 tablespoons (for dusting the work surface) and set aside.
Whisk the milk, cream, maple syrup and egg in a large measuring cup until incorporated; remove one tablespoon to a small bowl and reserve for glazing.
Place the flour, baking powder and salt in the work bowl of a food processor fitted with the metal blade and process until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and process until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. (You could also do this by hand with a pastry cutter or two knives).
Transfer the mixture to a medium bowl; stir in the cooled oats and pecans. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Using your hands, gently knead the mixture in the bowl until the dough forms a cohesive mass. Do not over-handle.
Dust work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with remaining oats. Gently pat the dough into a 7-inch circle about 1-inch thick.
Using a long sharp knife, cut the dough into 8 wedges and set out on parchment-lined (or silpat lined) baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved milk and egg mixture, then sprinkle scones with cinnamon.
Bake until golden brown, 12-14 minutes; cool scones on the baking sheet on a wire rack for 5 minutes, then remove scone to a wire rack and cool to room temperature, about 20 minutes.
When the scones are cool, whisk 3 tablespoons maple syrup and 1/2 cup confectioner’s sugar in a small bowl until combined; drizzle the glaze over the scones.
Recipe source: www.enjoylifewithbreakfast.com