Apple Scones With Oats And Maple Syrup Food

APPLE SCONES WITH OATS AND MAPLE SYRUP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease 2 baking sheets.
• Mix flour, oats, baking powder, salt, and cinnamon together in a large bowl. Cut in cold butter with a pastry blender. Add shredded apples and mix to distribute. Stir in half-and-half, egg, and maple syrup. Mix until dough holds its shape but is still fairly sticky; do not overmix.
• Turn dough out onto a floured board and pat into a circle about 1/2-inch thick. Mix sugar and cinnamon together in a small bowl. Brush the top of the dough with melted butter and sprinkle with cinnamon-sugar. Cut into 12 wedges and place on baking sheets at least 1 inch apart.
• Bake in the preheated oven until golden, 13 to 15 minutes.

APPLE OATMEAL SCONES WITH MAPLE GLAZE

Steps:

• Preheat oven to 375 F. Line a large baking sheet with parchment paper and spray a 12-inch circle in the center using cooking spray.
• In a large bowl, combine the flour, oats, brown sugar, baking powder and salt. Cut in the butter and mix until crumbly.
• In a small bowl, mix together the egg, milk, maple syrup and vanilla. Add the wet ingredients into the dry ingredients and mix into a sticky dough.
• Fold in the diced apples.
• Place the dough in the center of the baking sheet. Use your hands or a rolling pin to press the dough into a 8-9 inch circle. Use a long knife to cut the circle into 8 even wedges.
• Bake for 25 minutes or until a toothpick inserted into one of the wedges comes out clean. Let cool on a wire rack completely before adding the maple glaze.
• In a small bowl, mix the butter, maple syrup and powdered sugar with a whisk until smooth.
• Drizzle over the cooled scones and let set before serving.

MAPLE-OATMEAL SCONES

Steps:

• Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.
• Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.
• Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
• To make the glaze, combine the confectioners' sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

MAPLE-DRIZZLED APPLE MUFFINS

Steps:

• In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. In a small bowl, mix milk, butter, syrup and egg; stir into dry ingredients just until moistened. Fold in apples. , Fill greased or paper-lined muffin cups three-fourths full. Top each with a pecan half. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For glaze, mix confectioners' sugar and syrup; drizzle over muffins.