Oatmeal scones with Maple cream

Name: Oatmeal scones with Maple cream
Ingredients: 2 c flour; 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 milk; 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

By Lynnda Cloutier
@eatygourmet

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

Rating:

★★★★★ 1 vote5

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Ingredients

2 c

flour
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

milk
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
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How to Make Oatmeal scones with Maple cream

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.