Oatmeal Maple Scones from the Flour Bakery Cookbook

Oatmeal Maple Scones from Flour Bakery cookbook

Three things:
Oatmeal
Maple Syrup
Scones

Please.

Just make these! Anytime you make them is fine. I could eat them all day long...breakfast, lunch, dinner or snack.

These scones are from the totally awesome cookbook: Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe. It's definitely one of my favorites. I can tell because it is all torn up, spilled on, and written in. Written next to this recipe? My feedback in a sharpie: "Excellent!"

It's an easy scone recipe. The dough is "wetter" than others so it's simple to scoop it out onto a baking tray.

It has pecan pieces throughout the scone for a nice bite. You can add raisins or dried cranberries but I omitted the fruits.

After they cool, you make a delicious maple syrup glaze. I mean, come on. Glazes are so lovely and just a little bit decadent. Just what you need in the morning.

Scones are perfect simplicity. Who wouldn't want one of these at a brunch, or in my case, a morning meeting at work?

Hello Beautiful!
Make these today!

Oatmeal Maple Scones
(Adapted from the cookbook - Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang, page 41)
Find the book in your library or on Amazon!

Scones:
1 1/2 cups (210 grams) all-purpose flour
1 1/4 cup (125 grams) old-fashioned rolled oats (not quick)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup (50 grams) pecan halves, toasted and chopped
1/2 cup golden raisins or dried cranberries/cherries/etc (I omitted)
1/2 cup (1 stick) cold unsalted butter, cut into 10 pieces
1/3 cup heavy cream
1/2 cup maple syrup
1 teaspoon vanilla
1 egg, cold

Glaze:
1 cup (140 grams) powdered sugar, sifted
3 tablespoons maple syrup
1-2 tablespoons water

1. Preheat oven to 350 degrees. Place parchment paper on a half-sheet pan or baking tray.
2. Using a stand mixer with the paddle attachment, mix the flour, oatmeal, baking powder, baking soda, salt, pecans and fruit (if you are using it) on low speed until combined.
3. Drop in the butter pieces and beat on low speed for about 30-60 seconds until the butter has broken down into pea size pieces. You don't want the butter pieces too small.
4. In a separate bowl, whisk together the heavy cream, maple syrup, vanilla and egg.
5. With mixer still on low speed, add wet ingredients to dry mixture and blend for about 30 seconds until just combined. The batter will be slightly wet.
6. Use a rubber spatula to scrape down the sides of the bowl to make sure all the flour has been incorporated.
7. Scoop out with a #16 disher or ice cream scoop or 1/4 cup measuring cup onto your prepared baking tray. Joanne's recipe says you'll get 8 scones, but I got 10 scones After scooping the dough, I pressed down slightly on the mound.
8. Bake for 30-40 minutes, or until tops and bottoms are golden brown.
9. Transfer to wire cooling tray and let cool about 30 minutes. Place the cooling rack with the scones over the baking tray before glazing (I keep my piece of parchment on the tray so it catches the drips and makes clean up easier).
10. Glaze: Whisk together sifted powdered sugar, maple syrup and water. Once the scones have cooled, brush or spoon tops with glaze.

Flour Bakery Yellow Birthday Cake with Fluffy Chocolate Ganache Frosting

Flour Bakery Yellow Birthday Cake with Fluffy Chocolate Ganache Frosting

My friend Rosie came over to bake! We were supposed to bake together...but somehow I ended up making Jello (that post is coming soon), lying on the couch, eating Red Vines and watching Top Gear. Anyway, I took photos of Rosie making a cake in my kitchen. That's close enough, no?

Rosie's been on the blog in the past (Lessons from a Pastry Chef and Challah) and is a recent graduate of the Baking and Pastry Arts program at the prestigious Johnson & Wales University in Rhode Island. She's heading back to finish her BS degree in a couple weeks...and guess who's going to Parent's Weekend?! Road Trip! (Well, JetBlue red eye trip to be exact). My friend Helen (Rosie's mom) and I are going to J&W Family Weekend in early October. I've known Rosie since she was three years old, picked her up from pre-school, been the emergency contact on her school forms, and watched her grow up - so I earned my place at Family Weekend! Can't wait to see Rosie in situ at her college. We have other day trips planned too...more on that later. ;)

I've made Flour Bakery's Yellow cake in the past (cupcake form) and I did make the ganache for the frosting. But frosting it? Rosie did all that...while watching Top Gear. Somehow, it took us all day to make this cake, but I'm sure if you are more efficient than us, you will get this done in a jiffy.

We had about one cup of frosting remaining. We planned to pipe a nice border, but time got away from us and we needed to head out. I dropped off a slice to my friend JustJenn and she said it needed more frosting. I hate frosting so I thought she was crazy (hee hee)...but you might want to use all the frosting.

We decided to put little ball decorations on the edges - chocolate balls, pearl balls from NY Cake Company, and silver nonpareils dragees. These silver balls aren't sold in California due to a lawsuit so my friend Mary of Popsicles and Sandy Feet mailed me some from the East Coast. Thanks Mary!

Anyone would love this for their birthday!!

Cidney the Girl Dog helped (?) out too by just being cute.

 

Thanks Rosie for coming over and baking! And thanks for helping me reorganize that pesky junk drawer in the kitchen. See you at Family Weekend at Johnson & Wales!

Recipe:
Joanne Chang has very detailed directions in her book. You should really purchase the book Flour Bakery because it is way awesome, or get the book at your library. The Daily Meal posted the recipe.