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Maple and Walnut Oat Scones


Ingredients

1 ½ cups all-purpose flour

1 ½ cups all-purpose flour

1 cup ground oats

1 cup ground oats

½ cup white sugar

½ cup white sugar

2 teaspoons baking powder

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon salt

½ cup frozen unsalted butter

½ cup frozen unsalted butter

½ cup chopped toasted walnuts

½ cup chopped toasted walnuts

¾ cup heavy cream

¾ cup heavy cream

2 tablespoons heavy cream, or as needed

2 tablespoons heavy cream, or as needed

1 large egg

1 large egg

1 teaspoon vanilla extract

1 teaspoon vanilla extract

1 teaspoon maple-flavored extract

1 teaspoon maple-flavored extract

Glaze:

1 ½ cups powdered sugar

1 ½ cups powdered sugar

2 tablespoons milk, or more as needed

2 tablespoons milk, or more as needed

1 teaspoon maple-flavored extract

1 teaspoon maple-flavored extract

Directions

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Mix flour, ground oats, sugar, baking powder, and salt together in a large bowl. Grate in frozen butter and toss to combine. Stir in walnuts. Make a well in the center of the mixture.

Mix flour, ground oats, sugar, baking powder, and salt together in a large bowl. Grate in frozen butter and toss to combine. Stir in walnuts. Make a well in the center of the mixture.

Mix 3/4 cup cream, egg, vanilla, and maple extract together in a small bowl. Add to dry ingredients and stir just until combined.

Mix 3/4 cup cream, egg, vanilla, and maple extract together in a small bowl. Add to dry ingredients and stir just until combined.

Turn dough out onto a lightly floured surface. Knead until nearly smooth, 10 to 12 strokes. Divide in half. Pat each portion into 3/4-inch rounds, about 6 inches in diameter. Cut each round into six wedges.

Turn dough out onto a lightly floured surface. Knead until nearly smooth, 10 to 12 strokes. Divide in half. Pat each portion into 3/4-inch rounds, about 6 inches in diameter. Cut each round into six wedges.

Place wedges 2 inches apart on the prepared baking sheet. Brush with remaining cream.

Place wedges 2 inches apart on the prepared baking sheet. Brush with remaining cream.

Bake in the preheated oven until browned at the edges, 14 to 16 minutes.

Bake in the preheated oven until browned at the edges, 14 to 16 minutes.

Glaze:

While scones bake, mix powdered sugar, milk, and maple extract together with a whisk in a small bowl. Add additional milk, 1 teaspoon at a time, if needed. It should be fairly thick.

While scones bake, mix powdered sugar, milk, and maple extract together with a whisk in a small bowl. Add additional milk, 1 teaspoon at a time, if needed. It should be fairly thick.

Let scones cool slightly, or if you can’t wait, glaze warm and enjoy with a cup of coffee!

Let scones cool slightly, or if you can’t wait, glaze warm and enjoy with a cup of coffee!

Cook’s Notes:

You can substitute all-purpose flour for the ground oats if you like. You can use cream instead of milk in the glaze, if preferred.

These freeze well.

I like to make all variations of this recipe. Lemon-blueberry, peanut butter chip, peppermint mocha, pumpkin, etc., the possibilities are endless.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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