Oatmeal Maple Syrup Scones Food

MAPLE OAT NUT SCONES - STARBUCKS

Steps:

• Preheat oven to 425°F.
• Using a food processor or blender, finely grind oats.
• In a mixer, mix flour, oats, sugar, salt and baking powder.
• Add maple syrup and butter and mix well.
• In a small bowl, beat the egg with the cream and maple extract.
• Pour the egg mixture into the flour mixture and mix well.
• Add pecans and mix just to incorporate.
• Place dough on a floured surface. Knead and pat dough into a 8 to 10 inch circle and cut into 8 wedges.
• Spray a baking sheet with cooking spray. Place wedges on top and bake for 13 to 15 minutes, or until light brown.
• Remove scones from oven to wire rack. Let cool about 3 to 5 minutes.
• Mix glaze ingredients until smooth. Adjust the amount of water to get to the desired consistency. I like the glaze to be rather thick. Spread lots of glaze over each scone and dry about 15 minutes before serving.

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.

OATMEAL SCONES WITH MAPLE SYRUP

Steps:

• Preheat the oven to 400-degrees. 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 OATMEAL

Steps:

• In a medium (3-quart) saucepan, bring 4 cups water to a boil. Stir in salt and oats. Reduce heat to medium; cook until oatmeal is tender and creamy, stirring often, about 8 minutes.
• Remove from heat. Stir in heavy cream. Divide oatmeal among four bowls; top each serving with 1/2 tablespoon butter and 1 tablespoon each syrup and cherries, as desired. Serve immediately.

MAPLE-OATMEAL SCONES

Steps:

• Preheat the oven to 400°F Line two baking sheets with parchment or Silpats.
• In a stand mixer with the paddle attachment, combine flour, oats, baking powder, sugar and salt. Mix until evenly distributed. Add butter and mix on lowest speed until butter is in pea-sized lumps.
• Whisk together buttermilk, maple syrup and eggs. Pour into mixer all at once and mix until just combined; the dough may be sticky.
• Turn the dough out onto a well-floured surface and knead once or twice to ensure it is thoroughly mixed. You should still see lumps of butter in the dough. Flour a rolling pin well and roll out to 3/4 to 1 inch thick, then use a 3" round or fluted cookie/biscuit cutter and place scones on baking sheets.
• Brush tops with egg wash, then bake 20-25 minutes until crisp on top and done in the middle.
• While they bake, combine the glaze ingredients. Cool the scones 5 minutes, then drizzle each with 1 tbsp of glaze (the warmer the scones are when you do this, the more glaze will run off and the thinner the glaze layer will be). Sprinkle a pinch of raw oats on each scone.