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Lydia's Kitchen Blog
Glazed Maple-Pecan Scones - Delicious, Elegant & Easy!Submitted by Lydia on May 16, 2011 - 5:41pm
It’s always fun to serve something kind of elegant when you’re entertaining. It’s especially fun when what you’re serving is fairly easy to prepare and gets rave reviews, like my sister Jessica’s Glazed Maple-Pecan Oatmeal Scones.
My sister is a great cook, and she took it upon herself to invent some recipes that incorporate maple syrup when she found out Robb and I were getting into the maple sugaring business. In fact, several of my family members have done this; I’ll share their recipes here in future postings.
But back to the scones…Jessica served these earlier this month at a Mother’s Day brunch and they were very well received. Also on the menu: poached salmon, chicken salad with walnuts and grapes, and a carrot salad that had maple syrup in it. Yum!
In addition to being perfect for brunches, these scones would be great at events like wedding and baby showers and afternoon teas.
I hope you enjoy my sister’s recipe. And don’t forget our monthly recipe contest – we are looking for the world’s best recipes that use pure Crown Maple Syrup in creative and delicious ways. If your recipe is chosen as the month’s winner, you will not only become famous by being featured on our Web site, you will win Crown Maple Syrup. Why not send us a recipe today?
Glazed Maple-Pecan Oatmeal Scones
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats and chopped pecans evenly on a baking sheet and toast them in the oven until they are fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When cooled, measure out 2 tablespoons (for dusting the work surface) and set aside.
2. Whisk the milk, cream, egg, and Crown Maple Syrup in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
3. Place the flour, baking powder, and salt in the workbowl of a food processor fitted with the metal blade and process until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and process until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir into the cooled oats and pecans. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Using your hands, gently knead the mixture in the bowl until the dough forms a cohesive mass.
4. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats and pecans. Gently pat the dough into a 7-inch circle about 1 inch thick. Using the bench scraper or chef’s knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the tops with the reserved milk-egg-syrup mixture. Bake until golden brown, 12 to 14 minutes. Cool the scones, on the baking sheet, set on a wire rack 5 minutes, then remove the scones to the rack and cool to room temperature, about 30 minutes.
When the scones are cool, whisk 3 tablespoons Crown Maple Syrup and ½ cup confectioners’ sugar in a bowl until combined; drizzle the glaze over the scones and serve.
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In Lydia’s Kitchen, Turner family chef, mother and pure maple syrup fan Lydia Turner offers a wealth of ideas for using pure Crown Maple Syrup at home. Subscribe and enjoy as Lydia shares recipes, cooking tips and more from noted chefs, her family and the Crown Maple community.