Prep 45 mins
Cook 1 hr 10 mins
In 'Flour' by Joanne Chang
- 1 1⁄2 cups unbleached all-purpose flour (210 grams)
- 1 1⁄4 cups old fashioned oats (not instant or quick cooking)
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon kosher salt
- 1⁄2 cup pecan halves, toasted and chopped
- 1⁄2 cup golden raisin
- 1⁄2 cup cold unsalted butter, cut into 8 to 10 pieces
- 1⁄3 cup cold heavy cream
- 1⁄2 cup maple syrup
- 1 cold egg
- 1 cup powdered sugar
- 3 tablespoons maple syrup
- 1 -2 tablespoon water
- Position oven rack in the center of the oven; preheat to 350°.
- Using a stand mixer fitted with the paddle attachment, mix together the flour, oats, baking powder, baking soda, salt, pecans, and raisins on low speed for 10-15 seconds, or until combined.
- Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible.
- In a small bowl, whisk together the cream, maple syrup, and egg until thoroughly mixed.
- On low speed, pour the cream mixture into the flour-butter mixture and beat for 20-30 seconds, or just until the dough comes together; it will be fairly wet.
- Remove the bowl from the mixer stand.
- With a rubber spatula, scrape the bottom and sides of the bowl to ensure that all the dry ingredients are mixed into the dough.
- Using a 1/3-cup dry-measuring cup, drop mounded scoops of the dough onto a baking sheet, forming 8 scones and spacing them 2-3 inches apart.
- Bake for about 40 minutes, or until the scones are golden brown on top.
- Transfer to a wire rack to cool for 30 minutes.
- Glaze-while the scones are cooling, in a small bowl, whisk together the powdered sugar, maple syrup, and enough water to make a smooth, pourable glaze.
- You should have about 1/2 cup.
- When the scones have cooled for 30 minutes, brush the tops evenly with the maple glaze, then serve.
- The scones taste better on the day they are baked, but they can be stored in an airtight container at room temperature for up to 3 days.
- If you keep them for longer than 1 day, refresh them in a 300 degree oven for 4-5 minutes.