In honor of the Royal Wedding, we had delicious scones this morning. (Yes, for breakfast and not afternoon tea.) As a nod to our founding fathers and a confirmation that we are proud not to be subjects of the crown, I made mine with a decidedly American twist by adding maple syrup and pecans. I also served them in the American wedge shape rather than the round British version. Enjoy!
- 1 cup rolled oats
- 1 cup all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 4 tbsp butter
- 6 tbsp milk
- 1/3 cup maple syrup (divided)
- 1 egg
- 1/4 cup chopped pecans
- Preheat oven to 400 degrees.
- Spray a baking sheet with cooking spray.
- Put the oatmeal in the blender until mostly smooth.
- In a large bowl, mix the blended oats, flour, baking powder and salt. Cut in the butter until the butter is the size of large peas. Leave it chunky or the scones will be too tough. Mix in the nuts.
- In a separate bowl, beat the egg. Add milk and 2 tbsp of the maple syrup.
- Make a well in the center of the dry ingredients and add the liquid mixture. Stir just until blended. Batter will be very wet and sticky.
- Put the batter onto the baking sheet and shape it into a 12″ circle, patting it down flat.
- Bake for 18-20 minutes or until golden.
- Put the remaining maple syrup in a microwave safe container and heat for about 20 seconds. Drizzle it on top of the scones. Cut into wedges and serve warm.
One Response to “Pecan Maple Oat Scones”
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May 1st, 2011 at 12:42 pm
Sounds yummy!
V.