Maple Nut Oat Scones

INGREDIENTS:

For the scones:

1 cup oats (quick or old-fashioned)
1 1/2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons pure maple syrup
2 1/2 tablespoons cold butter (small pieces)
1 large egg
1/2 cup half-and-half or heavy cream
1/2 teaspoon maple extract
2/3 cup coarsely chopped pecans

Maple glaze:

1 1/2 cups powdered sugar
1/2 teaspoon maple extract
5 teaspoons water

METHOD:

Preheat oven to 425°F. Line a baking sheet with parchment.

Using a food processor or blender, finely grind the oats.

In a mixer mix the flour, ground oats, sugar, salt and baking powder. Add maple syrup and butter and toss mix well.

In a small bowl beat the egg with the cream and maple extract. Pour the egg mixture into the flour mixture and stir to mix well. Add the pecans and mix just to incorporate.

Place the dough on a floured surface. Knead and pat the dough into an 8 to 10 inch circle and cut into 8 wedges.

Place the wedges on the baking sheet and bake for 13 to 15 minutes, or until light brown.

Remove the scones from the oven to wire rack. Let cool about 3 to 5 minutes.

Mix the glaze ingredients until smooth. Adjust the amount of water to get a slightly thick consistency. Spread glaze over each scone and dry about 15 minutes before serving.

YIELD: 8 scones

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