Wednesday, March 30, 2011
Thursday, March 10, 2011
Photo Credit: From Monica at the Homespun Heart
Maple Oat Scone Recipe
1 ¾ C all purpose flour (I used whole grain organic flour)
1.5 C old fashioned oats
2 tsp baking powder
10 TBSP cold unsalted butter (I used 5 tsp butter & 5 tsp organic Coconut Oil from health food store)
1/3 C heavy cream
1/4 cup Maple Syrup
1 large egg beaten
½ cup chopped walnuts...about 2 oz.
Maple Glace – recipe to follow
Maple Glaze Recipe
Combine 1 TBSP melted unsalted butter, 2 TBSP Maple Syrup, 1 TBSP heavy cream & 1 C icing sugar/confectioner’s sugar in a small bowl & whisk together until smooth & lump free...drizzle glaze on scones when they come out of the oven...then let cool before eating....if you can wait that long.
Mix the dough – heat oven to 425 degrees F. Combine the flour, oats & baking powder in a large mixing bowl. Use a pastry blender or your fingers or knives to cut the butter into the flour mixture until the butter is the size of peas. Add the cream, maple syrup & egg...mix with a wooden spoon until well combined. Stir in the nuts.
Bake the scones – Turn the dough out onto an unfloured surface & form into an 8 inch round about 1 inch thick( I pressed my dough into a greased large deep dish pie plate & precut it into pieces with a metal flipper before putting it in the oven.) Cut into 8 wedges & place on a baking sheet. Bake until lightly browned...about 15 to 18 minutes. Remove to a wire rack to cool.
Recipe from Country Living’s book “The Farm Chicks in the Kitchen” by Teri Edwards & Serena Thomson.
Hope you & yours enjoy this great recipe...Hugs Susan