Glazed Maple-Pecan Oatmeal Scones

Page 431

Cuisine: North American | Course Type: Quick Breads/Muffins

(1 review)

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Recipe Reviews

I was curious to see how these compared to the Barefoot Contessa’s. I am hoping to find some oatmeal recipes that taste OK with rolled barley (mine is rather thick) as a substitute. Unfortunately I forgot to omit the sugar, but was craving maple, so threw in the maple syrup anyway. I was very grateful that the recipe only made 8 scones and also that I had a scone pan (King Arthur) for the gooey dough that resulted. I managed to make a circle of dough, cut it into 8 triangles with a pizza cutter using just a little bit extra flour for the spatula and pizza cutter. The recipe was not clear on the maple-pecan variation on whether or not to glaze and add the 1 TLBS of sugar since there was a maple glaze applied after baking and cooling. I added the milk/cream/egg glaze but skipped the sugar and the maple glaze. I needed to cook them longer as with the wet dough, it took longer to get done in the middles of the larger scones. The end product looked like scones thanks to the scone pan, but tasted more like muffins. The maple flavor was not pronounced without the maple glaze. Regardless, they did taste excellent and may be the best tasting product with the rolled barley substituted for the oats. I think if you took the option with quick oats, it would be a drier, more manageable dough. I was a little worried about the extra toasted rolled grain on top, but the wet glaze added on top seemed to soften them up just enough.

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