Thursday, 16 April 2015

Maple Oatmeal Scones

These scones are the perfect on-the-go breakfast.  It's maple oatmeal without the bowl!  As an added bonus, these are 100% naturally sweetened with maple syrup.  Make a batch, freeze them individually, and then take out of the freezer the night before or a couple of hours before consuming.

Maple Oatmeal Scones
Recipe from Flour

1 1/2 cups all purpose flour
1 1/4 cups oats
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter, cut into small pieces
1/3 cup cream
1/2 cup maple syrup
1 egg (cold)

Combine flour, oats, baking powder, baking soda and salt in a medium sized bowl.   Add the butter and using a pastry cutter or two forks, cut the butter into the flour until it is broken down into pea sized pieces. 

Mix together cream, maple syrup, and the egg until well combined.  Pour into the flour mixture and mix until the dough comes together.  

Using a measuring cup or large spoon, scoop dough and drop onto a baking sheet covered in parchment paper.  Makes enough for about 8 large scones.   Bake at 350 for about 25-30 minutes or until scones are nice and golden brown and a cake tester inserted in the middle comes out clean. 

Delicious served fresh out of the oven with a mug of coffee. 

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