Breakfast / Brunch
Oatmeal Scones with Maple Cream
These oatmeal scones, tasting a bit like an oversized oatmeal cookie, are just the ticket. No matter when you eat them or to whom you serve them, a large glass of cold milk makes the perfect chaser.
FOR THE SCONES—
FOR THE MAPLE CREAM—
The secret to great scones? Handle them as little as possible. Stir only until ingredients are combined—don’t knead after turning them out of the bowl.
Preheat oven to 450°; line a baking sheet with parchment paper.
Whisk together flour, oats, brown sugar, baking powder, and salt in a bowl; set aside.
Combine the 1/3 cup cream, milk, and vanilla in a bowl or measuring cup; set aside.
Cut butter and shortening into dry ingredients using your fingers (not the palms of your hands) or a pastry blender until the pieces of fat are the size of peas.
Stir cream mixture into dry ingredients until no flour is visible; stir in pecans. Turn out dough onto a lightly floured surface.
Pat dough into an 8-inch circle that’s 3/4-inch thick. Cut dough into 8 wedges. Transfer wedges to the prepared baking sheet. Bake scones until deeply golden on top, 15–17 minutes. Remove scones from oven; let them cool slightly.
Whisk together maple syrup and the 1 Tbsp. cream for the maple cream in a bowl until blended. Add powdered sugar; whisk until maple cream is smooth. While scones still are slightly warm to the touch, drizzle maple cream on top.
Use your fingertips to cut in fats. This will prevent the oats from breaking or the fats from melting.
Stir the dough just until the flour is incorporated. Some oats will remain loose at this stage.
Bake scones 1 inch apart to seal their cut sides and to prevent them from drying out when stored.
% Daily Value*
Total Fat 24g 36%
Saturated Fat 11g 55%
Cholesterol 45mg 15%
Sodium 249mg 10%
Carbs 46g 15%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.