Anyone have a maple oat scone recipe?
A local bakery used to make the BEST maple oat scones. They were just sweet and crumbly enough, and they were covered with a fantastic maple glaze/frosting. The bakery went out of business a few years ago, and I have tried in vain to find a recipe that sounds enough like the scones so that I could replicate them at home. Does anyone have a recipe to share?
I have a copy of The Maple Syrup Cookbook, which contains:
MAPLE CREAM SCONES
2c AP or unbleached flower
1T baking powder'
3/4 t salt
1/2 stick cold butter in 1/4" pieces, plus 2T butter, melted
2/4c heavy cream1/4c + 2T maple syrup
Preheat oven 425, lightly grease baking sheet. Mix dry ingredients in a bowl, Cut in the butter pieces until mixture is coarse crumbs. Make well in center. Blend cream and quarter cup syrup, pur into well, stir until dough holds together. Turn onto lightly lfoured surface and knead gently 4-5 times. Pat or roll 3/4" thick. Cut into 3" rounds and place on
prepared sheet. Stir together remaining syrup and butter, brush a little on each and reserve the rest. warm. Bake 15 min, till golden. Serve hot, with remaining warm syrup spooned over. Makes 12 scones.
MAPLE WALNUT OAT MUFFINS
1-1/4 c old fashioned oats
1 c whole wheat flour
1/2 c AP or unbleached flour
1t baking powder
1 t baking soda
1 t salt
1 c buttermilk
1/2 c pure maple syrup
1.4 c vegetable oil
1/2 c chopped walnuts
Preheat oven 400, Grease or line 12-cup muffin tin.
In a processor, whirl oats to a coarse powser with a few larger flakes. Measure 1 c of this and combine it in a large bowl with the flours, leavenings, and salt. Beat eggs in another bowl, then blend in the liquids, make a well, pour in the liquid mix and stir just to blend. Fold in walnuts, portion batter into muffin tin, bake 20 min.
Neither is exactly what you want, but they are quite good. I agree with the recommendation to use Grade B or darker syrup - this has much more flavor than Grade A. The nomenclature for syrup is counterintuitive. I'll bet your glaze is just syrup, cream, and powdered sugar. If it's more frostinglike, add cream cheese to the mixture.
Paulj: Thanks! I have a copy and will check it out.
todao: I am going to try your recipe tomorrow night - I need to pick up some buttermilk and otherwise have the other ingredients on hand. Can't wait.
greygarious: The muffins sound fantastic, and my husband is much more of a muffin-lover than a scone-lover, so I will be sure to try. You're probably right about the glaze. It was not fluffy or creamy like frosting.
1 3/4 cups AP flour
1/2 cup whole wheat flour
1/2 cup quick oats
3 tsp. baking powder
3 tsp. granulated sugar
1/4 tsp. salt
1 cup cold butter (cut into 1/2 inch pieces)
1/4 cup buttermilk
1/4 cup maple syrup
2 eggs, lightly beaten
1 egg (lightly beaten with a bit of water) (set aside)
2/3 cup powdered sugar
1/4 cup maple syrup
1/2 tsp. vanilla
Preheat oven to 400 degrees.
Combine dry ingredients. Cut butter into flour with pastry cutter to form pea size mixture. Stir in wet ingredients and mix to hydrate all dry ingredients and form soft dough ball.
Roll dough to 3/4" thickness, cut into rounds and load onto parchment paper covered baking sheet. Brush with egg/water mixture and bake at 400 deg. approxm 18 - 20 minutes.
Meanwhile, combine icing ingredients over low heat to create thick syrup.
Remove scones from oven, cool slightly, then brush on icing.
The 1997 Joy of Cooking has an oat scone recipe that I like. It uses roughly equal parts flour and rolled oats. It uses melted butter, but I think other scone/biscuit fat sources would work just as well (cut in butter, butter and cream, etc). Sugar can be added to suit your taste.
I can't help with the frosting, though I suspect they either used a dark grade of maple syrup (b or c) or one of the synthetic maple flavorings. Recipes for maple bars or donuts would be a start.