Oatmeal Maple Pecan Scones

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  I had never had oatmeal in scones before, but when I looked it up on wikipedia I found that scones were originally made with oatmeal.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

Glaze:
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