Oatmeal scones with Maple cream

Lynnda Cloutier


The secret to great scones? Handle them as little as possible. Stir only until ingredients are combined and don't knead after turning them out of the bowl.From an old library book

pinch tips: How to Fold Ingredients




2 c
1 c
old fashioned rolled oats
1/3 c
packed brown sugar
1 1/2 tsp
baking powder
1/2 tsp
table salt
1/3 c
heavy cream
1/4 c
1 tsp
vanilla extract
1 stick
stick cold unsalted butter, cubed, 8 tablespoons
2 Tbsp
cold shortening, cubed
1/2 c
chopped toasted pecans
For the maple cream:
2 Tbsp
pure maple syrup
1 Tbsp
heavy cream
1/2 c
sifted powdered sugar

Directions Step-By-Step

Preheat oven to 450°. Line a baking sheet with parchment paper.
Whisk together flour, oats, Brown sugar, baking powder, and salt in a bowl. Blend in butter until pieces are the size of peas.Set aside.
Mix the one third cup cream, milk, and vanilla in a bowl or measuring cup. Set aside.
Stir cream mixture into dry ingredients till no flour is visible. Stir in pecans. Turn out dough onto a lightly floured surface.
Pat dough into an 8 inch circle that's 3/4 inch thick. Cut dough into eight wedges. Transfer wedges to the prepared baking sheet. Bake scones until deep Golden on top, 15 to 17 minutes. Remove scones from oven. Let cool slightly.
Whisk together the Maple syrup in the 1 tablespoon cream for the Maple cream in a bowl until blended. Add powdered sugar. Whisk until Maple cream is smooth. When Scones are slightly warm to the touch, drizzle Maple cream on top.
Note: to make ahead, mix the scones than Pat the dough into an 8 inch circle. Wrap the circle of dough in plastic wrap. Refrigerate overnight or freeze for up to a l month. If frozen, thaw dough in the refrigerator before cutting into wedges and baking. To serve, prepare Maple cream and drizzle over scones. Makes eight scones.

About this Recipe

Course/Dish: Cakes, Biscuits