yum.

so, as y’all know… i love to bake. during my junior year parents weekend, my dad and i grabbed coffee at starbucks and he had his first, and now favorite pastry, the maple oat scone.  because we don’t really have fall in texas… there were no maple oat scones to be had when he got home.

what a travesty.

because i couldn’t take the wallowing, i decided that i’d learn how to make them at home. the first time i made them was christmas morning last year, and they were a hit to say the least.

this past week  my dad was on business in los angeles and i got an email with this photo:

‘breakfast of champions.’

also… super quick product placement. HA.

well, i love surprises, and i’ve decided that friday is my baking day. (two weeks in a row apparently makes tradition.)

so i made them, and you know what? i think i’ve finally perfected the maple oat scone. and now you can too!

here we go:

in a big ole’ bowl, mix up:

1 & 1/2 cups flour

1/2 cup finely ground oatmeal

1/2 cup coarsely ground oatmeal

‘ground??’

‘yeah… just stick it in the blender super quick.’

1/3 cup packed brown sugar

2 teaspoons baking powder

1/8 teaspoon salt

now this butter is a bitch.

the recipe calls for 1/3 cup chilled butter.

i’ve struggled with melty butter in the past. so what i did this time was grab the butter from the fridge, cut it in four slices lengthwise, and stuck it in the freezer while i did other things (a minute or two), then cut two slices up in little chunks smaller than peas as pictured above. put it back in the freezer for a few minutes, and then cut up the rest.

it sounds silly. but its worth it.

now chop you up 3/4 cups or so of pecans. i added more, because i like a lil’ crunch.

don’t worry about all the pecans being same size or perfect or anything. it’s fine. stop freaking out.

we’ll call it… ‘rustic.’

now mix it in.

WAIT. mix in the butter little by little so you can keep the little pieces from sticking together.

IT’S WORTH IT.

now shut up and stick it back in the freezer.

now is a good time to preheat your oven to 375°F, and put some PAM or parchment paper on your cookie sheet.

in a separate little bowl beat one egg and then add in:

2 generous tablespoons maple syrup – i used nonfat, whatever.

1/2 cup heavy cream

now get that bowl out of the freezer and add in the liquid ingredients from your little bowl.

mix all that business up until it starts sticking together an there’s only a little bit of the dry ingredients at the bottom.

dump all that mess onto the counter.

ew. were you raised in a barn?

CLEAN YOUR COUNTER FIRST.

and knead it together. your hands will be cold. i’m sorry.

now pretend you are a pompous sculptor and make little triangles and put them on your prepped cookie sheet.

makes twelve, more or less.

in a little bowl mix together one beaten egg and one tablespoon heavy cream.

with a barbeque brush,

‘as in a pastry brush?’

‘i don’t know… i guess?’

#texas

brush the tops and the sides of the sculpted dough with egg wash.

stick ’em in the oven for 18-20 minutes!

while those are a-cookin’ away, get out yet another bowl.

UGH, I’M SORRY OK?

i always make half as much glaze as the real recipe calls for because you don’t need all that mess.

SO, in your little bowl, mix together:

1 tablespoon heavy cream

1/2 teaspoon maple extract

1/2 tablespoon maple syrup

again, nonfat. what? don’t give me any lip you just added HEAVY CREAM.

get over yourself.

and add in 3/4 cup confectioner’s sugar. stir it up.

wait until the scones have cooled completely.

and THEN you can add the glaze – i heated the glaze just a bit so it would coat the scones nicely.

wait for the glaze to set just a tad.

 now, once you stop complaining you can enjoy.

(complete recipe here.)

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5 thoughts on “yum.

  1. Pingback: apple pie popovers. « the credibility gap.

  2. Pingback: and then there was that time that i baked everything. « the credibility gap.

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