It’s early spring in the North Country of upstate New York and one thing says spring here, more than mercurial temperature swings and dirty, muddy snow. One thing says spring even more than news of ice fishermen having to be rescued from the melting lake.
In my continuing yearly celebration of all things maple, I offer to you possibly the best recipe for scones you’ll ever try.
It’s also probably the least healthy recipe for scones you’ll ever see but, really, how many scones could you eat in a day?
Really, that many? Me, too!
My recipe comes directly from The New Best Recipe, by the editors of Cook’s Illustrated magazine. This cookbook is a compendium of recipes for popular foods, the kinds of foods for which everyone has a recipe and none of the recipes are the same.
When there are 1000 recipes for chocolate chip cookies, for instance, how do we know which one to use?
I turn to Cook’s Illustrated. The editors comprehensively test these multiple approaches to a give recipe and seek to provide the definitive recipe for such items as pasta with bolognese sauce and macaroni salad and, yes, chocolate chip cookies.
I love this cookbook because, in a very systematic way, it identifies what the cooks were aiming for and then provides details of the different tweaks they made to achieve their goals. This all just really makes my cake bake, literally and figuratively!
The Cook’s Illustrated goal for oatmeal scones was “to pack the chewy nuttiness of oats into a moist and tender breakfast pastry, one that wouldn’t require a firehose to wash down the crumbs” (714). They provide variations for cinnamon raisin oatmeal scones and oatmeal scones with dried cherries and hazelnuts but . . .
It’s spring in the North Country of upstate New York and we’re talking maple here! These scones are tender and amazing, and so very maple.
Glazed Maple-Pecan Oatmeal Scones
from The New Best Recipe
1 ½ cups rolled oats (4 ½ ounces) or quick oats
½ cup chopped pecans
¼ cup whole milk
¼ cup heavy cream
¼ cup maple syrup
1 large egg
1 ½ cups unbleached all-purpose flour (7 ½ ounces) (such as Gold Medal or Pillsbury)
2 teaspoons baking powder
½ teaspoon table salt
10 tablespoons unsalted butter, cold, cut into ½” cubes
3 tablespoons maple syrup
½ cup confectioner’s sugar
- Adjust oven rack to middle position; heat oven to 375 degrees and line two baking sheets with parchment paper. Spread oats and pecans evenly on one baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. When oats are cooled, measure out and reserve 2 tablespoons for dusting the work surface.
- Whisk milk, cream, 1/4 cup maple syrup, and egg in medium bowl until incorporated; remove and reserve 1 tablespoon to small bowl to brush scones.
- Pulse flour, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl and stir in cooled oats. Using rubber spatula, fold in liquid ingredients until large clumps form. Continue mixing by hand until a mass forms.
- Dust work surface with half of reserved oats and flour (if needed), turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Cut dough into 8 wedges and set on parchment-lined baking sheet, about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes.
- When scones are cooled, whisk maple syrup and confectioner’s sugar until combined; drizzle glaze over scones.