Saturday, April 30, 2011

Oatmeal Cinnamon Scones with Maple Drizzle

  • Oatmeal Cinnamon Scones with Maple Drizzle

  • Ingredients:
  • 2 cups regular rolled oats
  • 1 cup unbleached flour
  • 1/2 cup butter
  • 1/3 cup organic sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 cup sour cream
  • 1 egg

The easiest way to do this is in a food processor*. 
Put dry ingredients in food processor, whir slightly to mix. Cut butter into chunks and put in the food processor and whir until mixed and crumbly.
Beat egg and sour cream slightly and pour into food processor, whir until dough forms a ball.
Place on greased (or parchment paper) baking sheet and press into a circle, about 8 inches. With a sharp knife, cut into 8 pieces (pie/triangles). Bake 20-25** minutes at 400˚.

1/2 cup powdered sugar
2 tablespoons pure maple syrup
1-2 tablespoons milk

Mix powered sugar, maple syrup and 1 tablespoon milk, add more milk if it's too thick. Drizzle over scones after they have cooled for at least 10 minutes.

*If you do not have a food processor, you can do this by hand. Cut the butter into chunks, add the dry ingredients (mixed slightly) and use a Pastry Blender or a Hand Mixer to mix until crumbly.
Beat egg and sour cream slightly and then add to butter/dry ingredients and mix in with a wooden spoon, or knead by hand. The warmer the dough gets, the stickier, so you could start with frozen/grated butter if you are going to use your hands.

**I do 25 minutes on my stone baking sheet, regular baking sheets will probably be a few minutes less.
Serve warm or completely cooled.

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