Oat and Maple Syrup Scones

Natural lighting really is as magical as they say it is.

Scones. I see them at Starbucks but never get them because I can’t bring myself to pay so much for just one of something I could make several of for a fraction of the cost. Plus, who knows how long they’ve been sitting under that fluorescent glow?

So a couple of weeks ago, I made scones by combining two recipes (I didn’t have enough of either set of ingredients) and hoped for the best. I enjoyed the results, and here they are, for your viewing, reading, and snacking pleasure.

Oat and Maple Scones
Adapted from Smitten Kitchen and The Joy of Baking

1 cup all purpose flour
1/2 cups whole wheat flour
1/2 cup rolled oats
1/2 cup butter (1 stick), cut into 1 inch cubes
1/4 cup skim milk
1/4 cup maple syrup
1 very heaped Tablespoon baking powder
1 heaped Tablespoon granulated sugar
1/2 teaspoon salt
1 beaten egg for eggwash

1. Preheat oven to 400 degrees F.
2. Whisk together all purpose flour, whole wheat flour, rolled oats, sugar, salt and baking powder in a large bowl. 
3. Using your fingers, combine the butter with the dry ingredients until the blend is breadcrumb consistency. 
4. In a small bowl combine milk and syrup, then add this to the dry ingredients.
5. Using a spoon or rubber spatula, combine the dough until it all comes together — now you’re ready to form the scones!
6. To form scones, roll out dough to a thickness of about 1.25 inches, and form into a circle. Next, cut into wedges (say, 8?) or whatever size you find appropriate. Just don’t make them too thin or you won’t get their characteristic quasi-fluffy rise. You could also use round cookie cutters if you prefer your scones biscuit-shaped. 
7. Separate the wedges a bit and place on a parchment lined pan. Brush on the egg wash for a golden finish.
8. Bake for 15 minutes, and please, as always, follow your nose! If it smells really good in the kitchen, it might just be time to take the goods out of the oven, regardless of what the directions say!

This entry was published on November 6, 2011 at 1:14 am and is filed under breakfast, pastry. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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