Maple Oat Scones
1 1/2 cups old fashioned rolled oats
1/2 cup chopped walnuts
1/2 cup milk
1/4 cup, plus 1 tablespoon real maple syrup
1 large egg
1 cup unbleached all purpose flour
1/2 cup oat bran flour
2 teaspoons baking powder
1/2 teaspoon sea salt
10 tablespoons unsalted butter, chilled and cut into cubes
For the Glaze:
3 tablespoons maple syrup
1/2 cup confectioners sugar
Preheat oven to 350 degrees.
Place oven rack in center of oven.
Spread oats and walnuts on a sheet pan and toast in the oven until fragrant and lightly colored,
5-8 minutes. You can actually smell them when they are done. Set aside to cool. Reserve 3
tablespoons of oat, nut mixture.
Increase oven temperature to 450 degrees.
Line a baking sheet with parchment paper and set aside.
Whisk milk, egg and 1/4 cup maple syrup in a large measuring cup until blended.
Place flour, baking powder and salt in the bowl of a food processor and pulse 3 times to blend.
Add butter to bowl and pulse several times until the dough resembles coarse meal.
Turn the dough out into a large bowl, stir in the cooled oat nut mixture. Stir in the milk mixture
until the dough comes together.
Dust the work surface with 1/2 the reserved oat, nut mixture. Turn the dough out onto the
surface. Dust dough with remaining oats and nuts. Pat into a 7 inch circle about 1 inch thick.
Using a bench scraper cut the dough into 8 wedges, move them to the parchment lined baking
sheet and place about 1-2 inches apart.
Brush with reserved 1 tablespoon maple syrup and sprinkle with one tablespoon sugar. Bake
until golden brown, 12-14 minutes. Gently move the parchment paper onto a wire rack and let
scones cool to room temperature.
For the glaze, whisk 3 tablespoons of maple syrup and 1/2 cup confectioners sugar until
smooth. Spoon glaze over scones.
The Gypsy Chef