Glazed Oatmeal Maple Scones with Pecans & Currants
 These delicious scones from Flour bakery are studded with pecans and currants and topped with a maple glaze. Ingredients For the Scones 1½ cups unbleached all-purpose flour 1¼ cups old-fashioned rolled oats (not quick cooking or instant) 1½ teaspoons baking powder ¼ teaspoon baking soda ¼ teaspoon salt ½ cup pecan halves, toasted (if desired) and chopped ½ cup currants (or raisins) ½ cup (1 stick) cold unsalted butter, cut into 10 pieces ⅓ cup cold heavy cream ½ cup maple syrup 1 cold egg 1½ cups unbleached all-purpose flour 1¼ cups old-fashioned rolled oats (not quick cooking or instant) 1½ teaspoons baking powder ¼ teaspoon baking soda ¼ teaspoon salt ½ cup pecan halves, toasted (if desired) and chopped ½ cup currants (or raisins) ½ cup (1 stick) cold unsalted butter, cut into 10 pieces ⅓ cup cold heavy cream ½ cup maple syrup 1 cold egg For the Glaze ½ cup confectioners' sugar 3 tablespoons maple syrup 1 to 2 tablespoons water ½ cup confectioners' sugar 3 tablespoons maple syrup 1 to 2 tablespoons water Instructions Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, oats, baking powder, baking soda, salt, pecans and currants on low speed for 10 to 15 seconds. Scatter the butter pieces over top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible. In a small bowl, whisk together the cream, maple syrup and egg until thoroughly mixed. Pour the cream mixture into the butter mixture and mix on low speed for about 20 seconds, or just until the dough comes together. It will be fairly wet. Remove the bowl from the mixer stand. Scrape the sides of the bowl with a rubber spatula to ensure that all of the dry ingredients are incorporated into the dough. Using an ice cream scooper, drop mounded scoops of the dough (about ⅓ cup each) onto the prepared baking sheet, forming 8 scones and spacing them about 2 inches apart. Bake for 25-30 minutes, or until scones are golden brown around the edges and lightly golden on top. Transfer to a wire rack to cool for about 30 minutes. (Hold on to the parchment paper -- you'll need it for adding the glaze.) While the scones are cooling, make the glaze: In a small bowl, whisk together the confectioners' sugar, maple syrup and enough of the water to make a smooth, pourable glaze. When the scones have cooled for at least 30 minutes, transfer them back to the parchment-lined baking sheet and use a spoon to drizzle the glaze evenly over top. Freezer-Friendly Instructions: The dough can be frozen for up to 3 months: Scoop the dough into mounds on a baking sheet, let set in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the scones cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the scones from the container and let them come to room temperature. **If you have the option to freeze the scones before or after baking them, you will get the best results if you freeze them before baking. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, oats, baking powder, baking soda, salt, pecans and currants on low speed for 10 to 15 seconds. Scatter the butter pieces over top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible. In a small bowl, whisk together the cream, maple syrup and egg until thoroughly mixed. Pour the cream mixture into the butter mixture and mix on low speed for about 20 seconds, or just until the dough comes together. It will be fairly wet. Remove the bowl from the mixer stand. Scrape the sides of the bowl with a rubber spatula to ensure that all of the dry ingredients are incorporated into the dough. Using an ice cream scooper, drop mounded scoops of the dough (about ⅓ cup each) onto the prepared baking sheet, forming 8 scones and spacing them about 2 inches apart. Bake for 25-30 minutes, or until scones are golden brown around the edges and lightly golden on top. Transfer to a wire rack to cool for about 30 minutes. (Hold on to the parchment paper -- you'll need it for adding the glaze.) While the scones are cooling, make the glaze: In a small bowl, whisk together the confectioners' sugar, maple syrup and enough of the water to make a smooth, pourable glaze. When the scones have cooled for at least 30 minutes, transfer them back to the parchment-lined baking sheet and use a spoon to drizzle the glaze evenly over top. Freezer-Friendly Instructions: The dough can be frozen for up to 3 months: Scoop the dough into mounds on a baking sheet, let set in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the scones cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the scones from the container and let them come to room temperature. **If you have the option to freeze the scones before or after baking them, you will get the best results if you freeze them before baking. Nutrition Information Powered by Serving size: 1 scone Calories: 451 Fat: 22g Saturated fat: 10g Carbohydrates: 60g Sugar: 30g Fiber: 3g Protein: 6g Sodium: 200mg Cholesterol: 67mg Serving size: 1 scone Calories: 451 Fat: 22g Saturated fat: 10g Carbohydrates: 60g Sugar: 30g Fiber: 3g Protein: 6g Sodium: 200mg Cholesterol: 67mg