The suggestion that seckel pear jam pairs well with oatmeal scones prompted me to try this maple version. It’s a very hearty scone, on the dense side, and ever-so-slightly on the dry side. It’s also not overly sweet. It’s barely sweet, actually. The sugar drizzle on top is almost a necessity!
Although I really can’t rave about this particular recipe, I can say I liked it–not love but just like. I must say, though, that the seckel pear jam certainly complements this. It adds moisture and sweetness to balance the heartiness of the scone.
And that’s it. A short and sweet blog post : )
Maple Oatmeal Scones
- 1 3/4 cups all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 cup quick-cooking oats (or old-fashioned oats)
- 1 tbsp. baking powder
- 3 tbsp. light brown sugar (not packed)
- 1 tsp. salt
- 1/2 tsp. cinnamon
- 1/2 lb. (2 sticks) unsalted butter–cold and diced
- 1/4 cup cold buttermilk
- 1/4 cup pure maple syrup
- 2 extra-large eggs, lightly beaten
- 1/4 tsp. vanilla extract
- 1/4 tsp. maple extract
- 1 egg beaten with 1 tbsp. milk or water, for egg wash
- 1 1/4 cups powdered sugar
- 1/2 cup pure maple syrup
- 1 tsp. pure vanilla extract
- Preheat oven to 400 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the flours, oats, baking powder, sugar, salt, and cinnamon.
- Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces.
- Combine the buttermilk, maple syrup, and eggs and add quickly to the flour mixture. Mix until just blended. The dough may be sticky.
- Dump the dough onto a well-floured surface and be sure it is combined. Flour your hands and pat the dough into a circle until it is about 3/4-inch or 1-inch thick. You should see lumps of butter in the dough. Cut the circle of dough into 8 wedges and place on a baking sheet lined with parchment paper or a silicone mat.
- Brush the tops of the scones with egg wash.
- Bake for 20-25 minutes, until the tops are crisp and the insides are done. Remove from oven and cool for 5 minutes before drizzling with glaze.
- Combine the glaze ingredients. Drizzle onto scones. While glaze is still wet, sprinkle a bit of oats onto the tops for garnish.
SOURCE: Food Network/Ina Garten