|Oops forgot to add the butter.|
Cranberry Ginger Scones. I really love the texture the quick oats give the scones and I love how the brushed on milk gives it a nice golden color. I just replaced the honey with maple syrup and the dried cranberries and ginger chips with pecans and white chocolate chips.
Maple Pecan Scones
Prep Time: 10-15 minutes
Cook Time: 13-15 minutes
Keywords: bake breakfast snack maple syrup cinnamon quick oats pecans scones American spring
Ingredients (12 scones)
- 2 cups all purpose flour
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 cup quick oats
- 1/2 cup chopped pecans
- 1/2 cup white chocolate chips
- 6 tablespoons cold butter
- 1/2 cup milk
- 1 egg
- 1/3 cup pure maple syrup
- 2 tablespoons milk
- 1-2 teaspoons sugar
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon maple essence/extract
InstructionsFor the scones
Preheat oven to 425° F.
In a stand mixer, mix flour, sugar, baking powder, oats, pecans, and white chocolate chips.
Cut up butter and add to flour mixture, mixing on low speed for 1 minute.
In a small bowl mix egg and milk until blended and add to the flour mixture.
Then add maple syrup and mix on low speed until fully incorporated. The batter will be a dough like consistency.
With a large scoop, place dough onto a greased cookie sheet. Do not flatten.For the topping
Brush the tops and sides of each scone with milk and sprinkle with sugar.
Bake for 13-15 minutes or until toothpick inserted in middle comes out clean.
Remove from oven and carefully place scones on cooling rack with wax paper underneath. (Scones will be extra hot due to the sugar.)For the glaze
In a small bowl whisk together powdered sugar, milk, and maple essence/extract until smooth.
Using the whisk, drizzle the scones with as much or as little glaze as you prefer.
Grab a cup of coffee. Dunk, eat, and enjoy!
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