Everybody must get sconed

Here’s another one from the vault.  I made these back in October again, for a bake sale for my school’s chapter of the National Lawyer’s Guild.  Unfortunately, I didn’t get to man the table at the bake sale; I had just gotten back from the NLG conference in Seattle and, like every time that I fly, I managed to come down with a killer sinus infection.  Still, sniffling back nuclear neon green boogers, I made these scones to for the Guild to sell and raise some money to put on some events.

The recipe is from crispy waffle, and the one scone that I snagged from the batch when they were hot out of the oven was really good with a hot mug of tea, though it did have a little bit of a baking powder-y taste.  Still, they came out looking beautiful, especially when the glaze hardened, and I do believe that they sold out – I didn’t get any back anyways.

When it comes to chemically leavened stuff, I’m really in over my head.  I don’t make them a lot, and they never come out exactly as I planned.  That’s why you haven’t and you’ll never see a lot of cookies and cakes on here.  This was my first crack at scones and I was pleasantly surprised.  I really like scones in general, and these ones have oats and maple syrup – favorites of mine both together and when they’re on their own.  I would definitely make these again.

Maple Oatmeal Scones

(adapted from crispy waffle)

Ingredients

1 1/2 cups regular oatmeal

1 1/2 cups flour

1 teaspoon salt

1/3 cup brown sugar

2 teaspoons baking powder

3/4 cup butter, cold, cut into small squares

1/2 cup heavy cream

1 large egg

Glaze

1/2 cup confectioner’s sugar

1/2 cup maple syrup

Directions

Preheat oven to 350 and toast the oats for about 8 minutes.  Pull them out and let them cool to room temperature while you raise the heat in the oven to 450.  Whisk together the cream and egg in a measuring cup and combine the flour, sugar, salt, and baking powder in a big bowl.  Reserve some of the cream and egg mixture to brush on the scones before you bake

Scatter the cold butter over the dry ingredients and cut it together with a pastry cutter (or two knives if you’re me) until it looks like coarse cornmeal.  This is where I think I may have messed this one up, because I did not have a pastry cutter nor did I know exactly what to look for in my mixture.

Stir in the oats and then the cream and egg mixture and fold it all together with a spatula until it clumps to itself.  Spread the dough out in a roughly 8″x10″ rectangle and then cut it in half lengthwise and cut each half into 5 or 6 scones.  I also kind of messed up here I think because I did not know how to get all evenly-area-ed triangles out of the rectangles, but I did my best.  Brush the reserved liquid onto the scones and then bake them for about 12 minutes.

When the scones are golden brown and done, pull them out and cool them on a rack.  When they’re all cooled down to room temperature, combine the sugar and syrup to make the glaze and drizzle it over the tops.  If you do it when they’re hot, it’ll all melt like it did on my scones.


Let the glaze harden into a nice maple-y color and enjoy!

Should yield 10 or 12 scones.

Music recommendation: “Hallelujah, I Love Her So” by Ray Charles

Wine recommendation: None, coffee or tea

Beer recommendation:  Same, but maybe a porter or stout if that’s really what you want to do.

Stumble It! Digg It!

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