Thursday, March 29, 2012

maple oat scones

if i had a superhuman alter-ego, i think i'd be Maple Syrup Woman. or girl? maple girl, syrup woman?
i don't know, one of those.

maple syrup would be my superhuman fuel. i'd squirt maple syrup in bad people's eyeballs and chuck pancakes at their heads. hard, stale, not delicious pancakes.

i'd add extra maple syrup to nice people's waffles when they weren't looking.

i'd have access to only the strongest maple syrup, the kind that would make robbers stick to floors and walls.

my hair would be slicked back with maple syrup.

oh and my body would also move like spiderman.

if i win the lottery, this cRazy lottery that everyone in california is going nutty over, then i can spend more of my time developing the Maple Syrup Woman's body suit, and building her giant lair in canada.

for now, i'll just stick to admiring the sugar crusted tops of maple bottles,  and pouring it into scones.

these little dudes will warm up your chilly morning, in this slow transition into spring..

whole wheat pastry flour and oats keeps them light and nutty, maple syrup for sweetness, and butter for..butter.
they're a lovely happy medium between indulgent and wholesome.

and the perfect vehicle for that jar of jam you've been saving to open.

i stood at the counter and ate too many to disclose here.

..i mean, i'm obsessed with food and want my dream alter-ego to be maple syrup themed...
obviously i'm going to be immoderate sometimes.

Maple Oat Scones
adapted from 101 cookbooks

~can be made by hand on a work surface or in a bowl, or in a 
food processor. i'll include directions for both~

1/4 cup real, good quality maple syrup
7 tbsp cream, or half and half
2 1/4 cups whole wheat pastry flour
1/2 cup rolled oats
1 1/2 tbsp baking powder
1/2 tsp fine grain sea salt
11 tbsp unsalted butter, cold, cut into chunks
1 egg, lightly beaten
raw sugar for sprinkling

preheat the oven to 400. line a baking sheet with parchment paper. 
whisk together the maple syrup and cream into a small cup and set aside. combine the flour, oats, baking powder, and salt  in a bowl. 
if mixing by hand: dump flour mixture out onto a work surface or into a large bowl. cut in the butter using a pastry cutter, bench scraper, or fork, (i like using a bench scraper!) until the mixture resembles little pebbles in the flour. then add the cream and maple syrup mixture, mixing until the dough just comes together, don't overmix!! if the batter is too dry, add a touch more cream a bit at a time - you want it to just hold together. 

if using a food processor: put the flour mixture in the bowl of food processor fitted with blade. cut butter into the flour mixture, pulsing until it resembles little pebbles in the flour (about 20 quick pulses). now add maple syrup and cream mixture, and pulse until the dough just comes together, don't overdo it! add a bit more cream if the dough is too dry, until it just comes together. 

turn dough onto floured surface, knead once or twice to bring the dough together. to cut out scones, arrange the dough into a 1-inch thick rectangle or circle. trim the edges and slice into nine squares or triangles. for round scones like you see here, scoop rounds of dough with an ice cream scoop or stamp out rounds with a biscuit cutter. 
arrange on baking sheet. brush them generously with the egg wash and sprinkle with raw sugar. 
bake for 20-25 minutes, or until golden on the bottoms and tops. 

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