Wednesday, October 14, 2015

Oatmeal Maple Scones

Today we are celebrating a very special day for Lauren of Sew You Think You Can Cook. She is expecting a little one in November. A group of us bloggers are celebrating this Mama with a virtual Baby Shower thanks to the planning on Tara. I have the pleasure of knowing both of these ladies from The Secret Recipe Club. We have all been members for quite a while and have gotten to know each other from our monthly postings.

Lauren loves Thanksgiving and we wanted to give her some love via our favorite Thanksgiving recipes. For me Thanksgiving is a big relaxing day with family. Starting with a slow breakfast and watching the parade on TV after the turkey is in the oven.  These oatmeal maple scones are super easy to make the morning of but are also delicious if you make them the night before. You can put out a big platter for everyone to take as they please. And the big plus is there are not too filling (that is if you can stop at just one). You will still have plenty of room for your turkey dinner. 

I hope Lauren feels the extra love and support as she enters her final stretch of this pregnancy. I know from recent experience that this final push to the end is the hardest. Help me in wishing the very best to Lauren and her family!

Oatmeal Maple Scones

by Emily Morris
Prep Time: 25 minutes
Cook Time: 10-12 minutes
Keywords: bake breakfast maple syrup oatmeal
Ingredients (12 Scones)
    For the Scones:
    • 1 3/4 cups all-purpose flour
    • 1 1/2 cups rolled oats
    • 1/3 cup loosely packed brown sugar
    • 2 1/2 teaspoons baking powder
    • 1 1/2 teaspoons cinnamon
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 3/4 cups cold unsalted butter, cut into pieces
    • 3/4 cup buttermilk
    • 2 teaspoons vanilla extract
    For the Maple Glaze:
    • 1 cup powdered sugar
    • 1/4 cup maple syrup
    • 1 tablespoon milk
    For the Scones:
    Preheat the oven to 425 degrees F.

    In a large bowl, whisk together the flour, oats, sugar, baking powder, soda and salt. Add the butter and using a fork or a pastry blender mix it together and combine until the butter forms coarse crumbs. This step will take a few minutes.

    Make a well in the center and add in buttermilk and vanilla extract. Mix with a large spoon until a dough forms and comes together.

    On a floured work surface mold the dough into a 1 1/2-inch thick square with your hands. Slice the square into 12 smaller squares. (You can also form into a circle.)

    Place the scones on a baking sheet and bake for 10 to 12 minutes. Remove from oven and cool on a wire rack.

    Once cooled frost with the glaze and a few oatmeal flakes before serving.

    For the maple glaze:
    Whisk together the ingredients until smooth. If the mixture is too thin, whisk in more sugar 1/4 cup at a time. If it's too thick, whisk in more milk until you have the right consistency. Drizzle on top of scones.
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    1. That glaze looks delicious! Perfect for autumn. I will definitely be making these. Thanks so much for joining me in celebrating Lauren!

    2. What a great Thanksgiving breakfast! I love using oatmeal when I bake and maple is definitely one of my favorite flavors of the season. These would be a hit at my house!

    3. Anything with oats and maple is a hit at our house! What beautiful scones, Emily!

    4. Great idea making scones to keep breakfast simple on Thanksgiving. These look absolutely amazing.

    5. OH YUM! I love homemade scones and these seasonal ones sound perfect!
      Thank you so much for participating in my Virtual Baby Shower.

    6. These would be perfect for Thanksgiving breakfast! I love anything maple!

    7. I can't wait to try these. We're big scone fans in our house. Thank you!

    8. Such a yummy menu! I haven't made scones in a while and yours look delish with the maple glaze :)

    9. I need to make more scones... like this! :) They look yummy. :)

    10. I love the idea of scones like this the day before even the day after Turkey Day as well. The flavors are all the right ones for late November, and it just adds to the indulgent weekend all around!


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