Everybody needs to stop yelling at me.
I know you’re a baby and you love me and you want nothing more than to be in my arms, but its time to cut the apron strings, son.
I know you’re two and you see your brother get held when he cries and you think that must be how it works so you just yell and yell. That’s not how it works.
I know you’re an auctioneer and you’re talking a million miles a minute into a microphone just trying to do your job but I have a headache and you should just tone it down a bit. Ok, so I’m the one that went to an auction. That one’s on me.
Let’s all chill out for a minute and eat a scone. I promise you’ll feel all sophisticated and relaxed. Scones are putting on airs without putting on the work. Just shape them into a shaggy loaf, cut, and bake. You’re not going to find a scone at an auction.
I misread 5 teaspoons as 5 tablespoons of maple syrup for the glaze. I had a screaming baby at my feet and another asking to have her nose wiped. This is real life. If you make a mistake, own it. Chances are no one will notice or care. I didn’t end up using all of the glaze, and it still tasted pretty good, but I would recommend giving it a try with only 5 teaspoons.
These actually taste like an oatmeal cookie, which isn’t anything to complain about at breakfast, in my opinion.
Maple Pecan Oatmeal Scones
- 1/4 cup real maple syrup
- 5 teaspoons real maple syrup
- 1/4 cup buttermilk, or 1/4 cup milk with 1/4 teaspoon white vinegar mixed in
- 1 1/2 cups unbleached all-purpose flour
- 1 cup old fashioned oats
- 2 tablespoons firmly packed brown sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 10 tablespoons cold butter
- 1/3 cup confectioners' sugar
- Preheat the oven to 375ºF. Line a baking sheet with parchment paper or a silpat.
- In a small bowl, combine 1/4 cup maple syrup with the buttermilk. Set aside
- In a medium bowl, stir together the flour, oats, brown sugar, baking powder, baking soda, and salt.
- Cut the butter into 1/2 inch cubes. Add to the flour mixture and use your fingers, a fork, or a pastry blender to break up the butter until its about the size of cornflakes and is mixed into the dry ingredients. Add the buttermilk mixture and stir until combined.
- Turn the dough out onto a floured work surface. Sprinkle it with flour and shape it into an evenly thick 8 inch circle. If it is too sticky, add more flour. Cut into 8 wedges and arrange on the prepared baking sheet.
- Bake about 15 minutes, or until golden brown.
- While the scones are baking, make the glaze by whisking the remaining maple syrup with the confectioners' sugar. After removing the scones from the oven, brush with the glaze. Serve warm or at room temperature.