Maple Scone

Part 1 / 2: Maple Oat Scones

Ingredients

• 300g (2½ cup) All-purpose flour
• 100g Quick oats
• ¼ cup Brown sugar
• 1 tbsp Baking powder
• ¾ tsp Fine salt
• 57g (4 tbsp) Cold unsalted butter
• 1 cup Heavy cream
• ½ cup Maple syrup

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Steps

1. Preheat oven to 190°C (374°F).
2. Whisk together the 300g (2½ cup) all-purpose flour, 65g quick oats, ¼ cup brown sugar, 1 tbsp baking powder, and ¾ tsp fine salt. Toss in 57g (4 tbsp) cold unsalted butter and using a fork, cut in the butter until it resembles coarse sand.
3. Add the 1 cup heavy cream and ½ cup maple syrup and stir until just combined. You will have a shaggy, wet dough.
4. Place a piece of parchment the size of your baking sheet on the counter. To keep it from moving, add a few drops of water on top of counter and then place parchment on top. This sticks it to the counter.
5. Sprinkle parchment with about 35g quick oats. Turn out dough onto oats. Sprinkle top of dough with some more oats. The oats will make the dough less sticky and easier to form. Pat down the dough into approximately a 1" thick round.
6. Cut into 8 wedges using a scraper or knife, and slightly separate as you slice. Don't cut through the parchment. Pick up the parchment by the edges and transfer onto a baking sheet.
7. Bake for 20-25 minutes. Cool on wire rack before icing.

Part 2 / 2: Maple Icing

Ingredients

• 1 cup Confectioner's sugar
• 2 tbsp Maple syrup
• 3 tbsp Heavy cream
• Pinch of salt

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Steps

1. Combine the 1 cup confectioner's sugar, 2 tbsp maple syrup, 3 tbsp heavy cream, and salt in a bowl and whisk until smooth. Add additional cream or milk to thin, if desired.
2. Spoon and drizzle over cooled scones to cover tops.