Maybe it’s because I’m an only child, but I am really bad at sharing food. Some of my coworkers bake cakes or buy candy, eat one slice or one piece for themselves, and bring in all the rest to share. That’s so very generous of them, and also something I am completely incapable of doing. If I make a cake... I want to eat the whole dang cake. I’ll share with Mr. P, but otherwise, I am just too dang selfish. I feel guilty about it, yes, but not as guilty as I would be filled with regret by sharing perfectly good baked goods.
I will share recipes, though! And today’s treats, these maple oat scones from the Pioneer Woman (who was copying Starbucks, actually), are the sort that you will absolutely refuse to share at work. You are going to hoard every last one of these and wish that your family didn’t enjoy them as much as you do because then you could eat them ALL. And the second they’re gone, you’re going to plan to make more ASAP.
Why am I still talking? LET’S DO THIS.
PW grinds her oats into a fine powder with her food processor, but I was just too dang lazy for that. So, I just started with a heaping half-cup of oats instead, along with 2 3/4 cup flour, 1/3 cup sugar, 2 tablespoons baking powder, and a 1/4 teaspoon salt.
Then added 1 3/4 sticks butter – 14 tablespoons total. Yes. A LOT of butter.
The original source calls for a whole two sticks in the dough, but I figure I’d save a few calories. A FEW. No worries... that lost two tablespoons ends up in the glaze instead. Hmm.
I don’t have a pastry cutter, so I mashed the butter in with a fork. My butter wasn’t SUPER cold – I’d let it sit out maybe a half hour – so it was soft enough for me to cut in without killing my triceps.
Once it looked like thick crumbs, I added a half-cup of walnuts. Why walnuts? Because they’re tasty! And because I was out of pecans.
Finally, I stirred in an egg, 3/4-cup of half and half (I didn’t have cream), and a teaspoon of maple extract. Did I mix this in a separate bowl first? Nope! Did it work anyway? Sure did!
It’s still pretty hard to stir, so you’ll have to get your hands in there. Get all those dry crumbs in the dough!
When I’d combined it into a big ball, I pressed it out onto wax paper...
And cut it into twelfths. Not eighths, like PW. Eighths would be huge! Go for twelfths.
I transferred the scones to a greased baking sheet and popped them in a preheated 350 degree oven for twenty minutes.
While they’re baking, it’s time to make the glaze. I didn’t want to make quite as much glaze as suggested in the recipe, so I started with three cups of powdered sugar. Since I can’t be bothered to locate my sifter from within the depths of the antique cabinetry in my pantry, I just aerated it with a fork. I know Joy the Baker said I shouldn’t, but it worked out. Promise! You just have to not be offended by lumps. I am not.
To those three cups of powdered sugar I added two tablespoons of melted butter, two teaspoons of maple extract, and a quarter-cup of half & half. I skipped the coffee, as Mr. P doesn’t like it, and I’d be drinking coffee with them anyway. That made it rather thick...
So I drizzled in half and half until it was barely, just barely pourable. I hate wasting glaze when it drips off the edges, so I wanted it as thick as possible!
I have no idea why you’d want to make as much glaze as the original recipe calls for... I even made more smaller scones (twelve instead of eight) which meant more surface area on the sides, and I STILL had a ton of glaze. Just cut back and make it a bit thicker so you don’t waste it running off the sides!
By then the scones were out and mostly cool, so I drizzled it over the scones. I ended up going over them twice, so that the first layer would “set” a bit and not all run off the edges before going over them again. I didn’t bother adding any more nuts on top (because the glaze is seriously the star of the show), but you could if you wanted.
How I wish there was such thing as smell-o-vision! Basically you will want these every moment of the day (with coffee in the morning, as a snack later on, as dessert after dinner), partly because they smell so dang good. Also because they are delicious.
I swear, you guys, that these might be my favorite recipe of the year on this blog. I know I get excited about most things I make, but I promise, these are what I want to eat every single day. Even Mr. P enjoyed them, which did mean fewer for me, but that just tells you how tasty they are (and how much I love Mr. P).
And since they’re packed with fall flavor – maple and nuts, mmm! – you could, in theory, make them for any Halloween parties you have this week. But trust me on this: just go ahead and make a double batch. Not because they’ll be so popular that everyone will want one (that’s true) – but because you’re going to need a bunch for yourself. Enjoy!