Oatmeal-Maple Scones

Lots of people say that you shouldn't humanize your dog.  But I say, it is fine.  My dog basically is a human.  I believe he has deep thoughts.  One example is with food.  There is no doubt in my mind that my dog likes good food.  He doesn't just eat, he tastes and enjoys his food.  

Yes, I know he eats grass.  But to be honest, it is tasty.  I used to eat clovers growing up.  They are salty and herby.  

So, I have been eating a lot of jelly beans lately (for obvious reasons), and I am a Jelly Belly fan.  However, I am anti-buttered popcorn jelly bean flavor.  Why?  Why do you have to put those in my bag of assorted jelly beans?  I eat by the handful (still one at a time tho, I am no glutton) and every once in awhile, I don't investigate my batch before chowing.  When I accidentally put one of those buttered popcorn jelly beans in my mouth, I regret my entire life's worth.  I cannot shallow those things.  

Anyways, my point is that I give them to my dog.  And he loves them.  He doesn't just shallow them.  He chews them, tastes them, savors them.  And Scot says it is because dogs taste things to make sure they aren't poisonous.  Lies.  If that was true, he would never know if bacon was poisonous.  Because he pretty much inhales that stuff.  We all have weaknesses.  

For the record, I also hate the chocolate jelly beans.  But I just give those to Scot.  

One flavor that Scot and I may love equally is maple.  Syrup.  And I knew these would be a hit with him because they also have oatmeal, golden raisins and pecans in them.  A very hearty and rustic scone.  Like the Honey-Cinnamon Ice Cream I made from the Flour cookbook, which was sweetened completely with honey, these scones are sweetened only with maple syrup.  And I have the good stuff, straight from New York.  Personally, I am not a huge fan of powdered sugar glazes.  I have a problem that I can't get over, where I can taste the powdered sugar from which it is made.  I don't know how else to explain it.  It just bothers me.  And I think these glazes are too sweet.  Sorry to bother you with my personal issues.  I know Scot likes them, so I did give this maple glaze a try.  Scot is one of those, "Is there is sugar in syrup?" types of people, if you know what I mean.  It was fine with the glaze, but I probably would prefer the scones without it.  

Oatmeal-Maple Scones

by Joanne Chang, Flour

1 1/4 cups (210 g) unbleached all-purpose flour

1 1/4 cups (125 g) old-fashioned rolled oats

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 cup (50 g) pecan halves, toasted then chopped

1/2 cup (80 g) golden raisins

1/2 cup (1 stick 114 g) cold unsalted butter, cut into 8-10 pieces

1/2 cup (80 g) cold heavy cream

1/2 cup (160 g) maple syrup

1 cold egg

Glaze

1 cup (140 g) confectioner's sugar

3 tablespoons maple syrup

1-2 tablespoons water

Position a rack in the center of the oven, and heat the oven to 350F.

Using a stand mixer fitted with a paddle (or handheld mixer), mix together the flour, oats, baking powder, baking soda, salt, pecans, and raisins on low speed for 10 to 15 seconds, or until combined. Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible.

In a small bowl, whisk together the cream, maple syrup, and egg. On low speed pour the cream mixture into the flour mixture and beat for 10-30 seconds, or just until the dough comes together. It will be fairly wet.

Remove the bowl from the mixer stand. With a rubber spatula, scrape the bottom and sides of the bowl to ensure that all of the dry ingredients are mixed into the dough. Using a 1/3-cup dry-measuring cup, drop mounded scoops of the dough onto a baking sheet, forming 8 scones and spacing them 2 to 3 inches apart. Bake for about 40 minutes, or until the scones are golden brown on top. Transfer to a wire rack to cool for 30 minutes.

To make the glaze, mix the ingredients together, using enough of the water to make a smooth, pourable glaze. Pour over the cooled scones and serve.

(Servings: 8, Prep time: 30 min., Bake time: 40 min., Difficulty: Easy)

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foodforscot Ratings:  

Shanon (taste):  7/10

Scot (taste):  9/10

Effort:  2/5

Dishwashing Effort:  2/5