Maple Pecan Oatmeal Scones with Maple Glaze

It’s almost maple syrup season around here.  Many people think maple syrup is made in the fall, but it’s not.  Late winter and early spring, when the temperatures are above freezing during the day but still below freezing at night… that’s when the sap runs.  Last year’s syrup season wasn’t a great one, and that combined with an increased demand for local foods means that everyone I know who makes syrup, including my family, Ed’s family, members of my extended family, and other local farmers, are sold out.  Ed and I still have a few bottles of maple syrup squirreled away in our pantry. When I saw this recipe for maple-oatmeal scones, I was inspired to use some of our coveted syrup.  I made some adjustments to the recipe, accounting for the ingredients I had on hand and making additions as I saw fit.  I didn’t have any buttermilk, but substituted with 1/2 cup milk mixed with 1/2 Tbsp lemon juice, allowed to sit for 10 minutes.

Maple Pecan Oatmeal Scones

• 4 1/2 cups flour
• 1 cup oats
• 2 Tbsp baking powder
• 2 Tbsp sugar
• 2 tsp salt
• 1/2 tsp cinnamon
• 1 lb cold butter, diced
• 1/2 cup buttermilk
• 1/2 cup maple syrup
• 4 beaten eggs
• 1/2 cup chopped pecans

Combine the flour, oats, baking powder, sugar, salt and cinnamon.  Cut in the butter with your fingers or a pastry blender.  In a separate bowl, mix the buttermilk, maple syrup and eggs, then add to the dry ingredients.  Stir until blended, then add the pecans.  Turn the dough out onto a floured counter, then form it into 4 equal circles, about 1 1/2″ thick.  Slice each circle into six triangles, then place on a parchment lined baking sheet.  Bake at 400°F for 18-20 minutes.  Allow to cool on a wire rack.

Maple Glaze

• 2 cups powdered sugar
• 4 Tbsp maple syrup
• 1 tsp vanilla
• 4 Tbsp milk

Whisk all ingredients together, then drizzle on top of the cooled scones.