Maple and Brown Sugar Oatmeal Scones

Before we moved from Maine, I bought some maple sugar. I had every intention of making a cake with it, but time kept slipping by and things got busier and busier. I never even opened the package.

It’s pretty sad, really, considering that I spent the last 6 years living in Vermont and Maine, that I never used maple sugar for anything. Well, no more! I broke open the bag for breakfast! And, yay, there’s still so much left!! Now that I know what I’ve been missing, I’ll be using this stuff more often! You can find maple sugar at health and whole foods stores. Unless you’re lucky enough to live in Vermont, then you can get it anywhere…seriously. I mean, I’m talking grocery stores, drug stores…gas stations! It’s everywhere!!

I decided, in keeping with back to school this week, that I’d make some hardy scones for breakfast. We go through a lot of oatmeal around here, but I don’t really like it…unless it’s in a cookie! I thought an oatmeal scone might be just the ticket for getting me some of it’s healthy, stick-to-your-ribs benefits, without the I-ate-a-cookie-for-breakfast-guilt (I’m telling myself these are healthier than cookies).

These turned out dense and filling without being too sweet or heavy. They were fast and easy (about 10 minutes of mixing/shaping), plus, I prepared them the night before. All I had to do in the morning was preheat the oven, glaze them, and bake them. Oh yeah…and enjoy them!

To get started, your dry ingredients include all-purpose flour, quick oats, brown sugar, baking powder, and salt.

The wet ingredients are cold unsalted butter, an egg, maple syrup, milk, and heavy cream. You’ll need a little extra maple syrup for glazing, as well as some maple sugar.

Spread the oats on a rimmed baking sheet and bake at 375 degrees for eight to nine minutes. Allow to cool completely before continuing.

Place all of the dry ingredients, except for the oatmeal, in the bowl of a food processor and pulse six or eight times to combine.

Evenly distribute the cold butter on top of the flour mixture in the food processor. Pulse 12 to 15 times to mix.

The flour mixture should resemble wet sand, with the largest pieces being no larger than peas.

Transfer the mixture to a medium bowl and stir in the cooled oats.

In a small bowl, combine the milk, cream, egg, and maple syrup. Whisk the ingredients together until combined.

Measure out and set aside one tablespoon of the milk mixture. This will be used as part of the glaze later.

Add the milk mixture to the flour mixture and use a rubber spatula to bring the dough together slightly. Once the mixture starts to form a loose dough, knead it about six times to form a mostly cohesive dough. Turn the dough onto a floured work surface and gently knead a few more times, until the dough comes together. Your goal is to touch the dough as little as possible, in order to keep the butter from melting.

Press the dough into a disk that is about 7 inches in diameter, then slice into eight wedges.

Place the wedges on a cookie sheet lined with parchment or silpat mats.

Now, this is where the lovely maple sugar comes into play!

Combine the reserved tablespoon of the milk mixture with the extra maple syrup. Using a pastry brush, brush the tops of the scones with the glaze mixture.

 

Sprinkle the maple sugar on top of the scones.

Bake at 450 degrees for 12 to 14 minutes, until they are deep golden brown.

Allow to cool for about 10 to 15 minutes before serving

These are great as is-just the right amount of sweetness to cut the oat flavor-but if you’re feeling really daring, go ahead and drizzle more maple syrup on top!

These ended up being so fast, easy, and filling that I’ve added them into our breakfast rotation. I’ve made them two or three times this month! If you’re pressed for time in the mornings, but want to try these, mix and shape them up the night before, and refrigerate them overnight. In the morning, start the oven before you start your morning routine. Once it’s preheated, glaze them and bake them…and voila! A filling, tasty breakfast in less than 15 minutes! Enjoy!

Maple and Brown Sugar Oatmeal Scones
Makes 8

Ingredients

FOR THE SCONES
1 1/2 cups quick oats
1 1/2 cups all-purpose flour
2 1/2 tablespoons (2 tablespoons, plus 1 1/2 teaspoons) brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup (10 tablespoons) cold unsalted butter, cut into small chunks
1/4 cup milk
1/4 cup heavy cream
1 egg
2 tablespoons maple syrup

FOR THE GLAZE
1 tablespoon reserved milk mixture
2 tablespoons maple syrup
1 tablespoon maple sugar

Preheat oven to 375 degrees. Spread oats on a rimmed baking sheet and bake for 8-9 minutes. Allow to cool completely before continuing.

Increase the oven temperature to 450 degrees. Line another baking sheet with parchment or silpat sheets.

Place all of the dry ingredients, except for the oatmeal, in the bowl of a food processor and pulse six or eight times to combine. Scatter the cold butter evenly over the top of the flour mixture in the food processor. Pulse 12 to 15 times to mix. The mixture should resemble corn meal or wet sand. Transfer the mixture to a medium bowl and stir in the cooled oats.

In a small bowl, combine the milk, cream, egg, and maple syrup. Whisk the ingredients together until combined. Measure out 1 tablespoon of the mixture and set aside for the glaze.

Add the milk mixture to the flour mixture and use a rubber spatula to bring the dough together slightly. Once the mixture starts to form a loose dough, knead it about six times to form a mostly cohesive dough. Turn the dough onto a floured work surface and gently knead a few more times, until the dough comes together. Shape the dough into a disk about 7-inches in diameter. Cut into 8 wedges and arrange on prepared baking sheet. Refrigerate until your ready to glaze.

Combine the reserved tablespoon of milk with the additional 2 tablespoons of syrup. Brush the mixture over the scones with a pastry brush. Sprinkle the maple sugar over the tops of the scones.

Bake for 12-14 minutes until deep golden brown. Allow to cool for 10-15 minutes before serving.

Recipe by Darla