This morning at Tall Tales Headquarters I had a scone breakthrough. I baked a batch of the worlds best oatmeal maple scones. I saw a recipe in the Farm Chicks cookbook and started to make that until I realized the recipe did not call for any salt and I got suspicious. So I went to the bible of cooking (Cooks Illustrated) and did a combination of two recipes. Here is the KEY to this recipe ... toasting the oats before you add them to the mix. Incredible oat flavor!
In a nutshell, these scones are flaky and soft, not heavy. Crispy bottom and crunchy top, melt in your mouth nutty maple goodness from the walnuts and the glaze. Meredith, please make these for your mother and convert her from her "non-loving scone" ways.
Served with fresh fruit it makes the perfect long weekend breakfast.
Happy Labor Day! Recipe for scones below. I used the glazed maple pecan version except I used about 1/3 cup finely chopped walnuts instead of the pecans and I used the Farm Chicks glaze recipe. It is 1 T. melted butter, 2 T maple syrup, 1 T heavy cream, and confectionars sugar, I just added the sugar until I got the consistency I wanted - maybe 3/4 of a cup.