Whole Wheat Cinnamon Maple Oat Sones With Maple Glaze
The name of these scones are a mouthful but honestly I could just keep going. Maybe...Crumbly Whole Wheat Cinnamon Maple Oat Scones with a Warm and Soft Center Topped with a Cinnamon, Maple Sweet Glaze. Or something like that. Whatever you want to call them I suggest enjoying with coffee or tea.
Basically, I had a dream last night that I was baking Maple Oat Scones so it's no surprise that it was the first thing I did this morning. I love using whole wheat flour in certain instances. I think it adds sort of a nutty flavor so needless to say that it pairs so nicely with the warm flavors of maple, cinnamon and oats. I used a food processor for this recipe but if you'd prefer to make this by hand be sure to incorporate the cold butter into the dry ingredients well using a fork or pastry cutter. Cutting the butter just means incorporating it into the dry mixture until it has reached little pea sized pieces. It's also important to note that we are using cold butter, cream and eggs for this recipe. Using cold ingredients is extremely important for achieving that nice and flaky characteristic that scones have. It's similar to a pie crust when using cold ingredients. This helps prevent the butter from melting before you bake the scones. Instead, it allows the butter to melt in the oven to get the deliciously flakey end result. You'll notice that in the directions I also allow the cut scones to refrigerate for 15 minutes before baking to ensure that they are chilled before baking. Let's get into it!
Scone Ingredients:
2 cups whole wheat flour
1/2 cup cup rolled oats
1 tsp. cinnamon
1 1/2 Tbsp. baking powder
1/4 cup brown sugar
1/4 tsp. salt
3/4 cups heavy cream (cold) Plus extra for brushing onto the scones
1 egg (cold)
1 tsp. vanilla
1/4 cup maple syrup
1/2 cup unsalted butter (cut and cold)
Glaze Ingredients:
1 1/2 cups powdered sugar
1/2 tsp. cinnamon
3 Tbsp. maple syrup
1-3 Tbsp. milk
Directions:
Preheat the oven to 400° F and line a cookie sheet with parchment paper or a silicone mat.
In a food processor add the flour, oats, cinnamon, baking powder, brown sugar and salt. Pulse 3-5 times just until everything is combined.
Cut the butter unto cubes then place in the food processor over the dry ingredients. Pulse this for about 30 seconds continuously checking on the texture of the mixture. You should stop pulsing once the butter has reached small pea sized pieces and is evenly incorporated throughout the dry ingredients.
In a medium sized bowl whisk together the heavy cream, egg, vanilla and maple syrup for 15-30 seconds. All we want here is for the wet ingredients to be combined together so we can add it at once to the dry ingredients.
Pour the wet ingredients into the food processor and pulse for 10 seconds at a time 1-3 times. The mixture may still look dry but you don't want to over pulse it. We will help combine and form the dough together with our hands in the next step.
Pour all of the food processor contents onto a work surface and bring the mixture together into a disc using your hands. The disc should be about 8" in diameter and 2" thick. As if you were cutting a pizza, slice the circle into triangles until you have 8 triangles.
Place the scones onto the cookie sheet then refrigerate for 15 minutes before baking.
After the 15 minutes, brush a small amount of cream over the top of each scone.
Bake for 12-15 minutes or until golden brown.
To make the glaze, place each ingredient into a medium sized mixing bowl and whisk until the mixture is smooth and there are no lumps. Start with 1 Tbsp. of water at a time until the consistency is thin and smooth.
Allow the scones to cool for 10 minutes before drizzling on the glaze.
Enjoy!