Maple Oatmeal Scones

One of my favorite pastimes up at Ani and Brian's cozy house in SF is to leaf through her collection of cookbooks. And what do you know?--it often pays off with a recipe I just can't wait to try! So in the oven it goes, right there in Ani's kitchen. This one is from a book titled Flour by the author Joanne Chang, who operates the Flour Bakery in Boston. Warm and hearty with whole oats and a just sweet enough maple glaze. Here's the yumscious recipe with a few adaptations.

MAPLE OATMEAL SCONES

1 1/2 cups flour

1 1/4 cups old fashioned oatmeal

(not instant or quick cooking)

2 tsp. baking powder

2/3 cup pecans, chopped

1/2 cup currants or chopped dried apricots

1/2 cup butter

1/3 cup heavy cream

1/2 cup maple syrup

1 egg

Mix the flour, oatmeal, baking powder, pecans and currants in a bowl. Cut in the butter using a food processor or a pastry blender by hand. Then in a separate bowl stir together the cream, syrup and egg. When they are blended, stir them into the dry mixture. The dough will be soft and sticky enough to drop by spoonfuls onto a baking sheet sprayed with Pam. Makes 8.

Bake at 350 degrees for 20 to 25 minutes until golden brown

Take them from the oven and cool ten minutes before you drizzle on the maple glaze.

GLAZE

1 cup powdered sugar

3 tab. maple syrup

1 tab water

Drizzle the glaze over the scones with a spoon and serve warm, although, I promise, they are still yummy later when they've cooled.