These scones are full of delicious maple flavor.
Makes 8 scones
1 3/4 cups all-purpose flour
1 1/2 cups old-fashioned rolled oats
2 teaspoons baking powder
10 tablespoons cold butter, cut into small pieces
1/3 cup cream or milk
1/4 cup maple syrup
1 egg, lightly beaten
For the glaze:
1 tablespoon butter, melted
2 tablespoons maple syrup
1 tablespoon cream or milk
1 cup confectioners’ sugar
Preheat the oven to 425 degrees F.
In a large mixing bowl, combine the flour, oats, and baking powder.
Cut in the butter with a pastry cutter until the butter is the size of peas.
Add the cream, maple syrup, and egg and mix with a wooden spoon until combined.
There are 2 ways to do the next step:
1. Turn the dough onto an unfloured work surface and form into an 8 inch round about 1 inch thick.
Cut into 8 wedges and place on an ungreased baking sheet.
2. Divide the dough between the 8 sections of a scone pan.
Place 3 pecan halves on the top of each scone.
Bake for 15-18 minutes.
Remove to a cooling rack placed over a sheet of wax paper.
To make the glaze, combine the butter, maple syrup, milk or cream, and sugar in a small bowl and whisk until it is lump free.
Drizzle the cooled scones with the glaze.