I cannot believe its my 3rd instalment of the Secret Recipe Club – These months are flying past. My partner for this month was Baking and Creating with Avril – This is just me sort of blog. I had a multitude of recipes that I could have easily devoured. From her blog, it looks like Avril loves baking as much as I do – Avril comes from New Hampshire – Her recipes and photos look so sunny!
I have had a mega busy week (You may have noticed that #Bakeoftheweek and #weekendcreations had to be rolled over for another week). Yesterday I was attending the brilliant BlogOn conference in Manchester, when plenty of prosecco was sampled. I didn’t exactly over indulge but I was certainly looking for a simple, homely recipe for today. Avril’s Glazed Maple Oat Pecan Scones were just perfect.
I didn’t expect that they would smell quite so divine as they did – Even Millie was demolishing them. I didn’t use as much glaze as Avril suggested – Just a drizzle over each one – We’ve kept the rest of the glaze for tomorrow, when another batch of scones may just be created.
Ingredients: (adapted slightly from Avril’s original)
1 cup oats (I used traditional as I was a chunky texture)
1.5 Cups Plain Flour
2 Tbsp Caster Sugar
Grind of salt
1 tsp Baking Powder
3 Tbsp Maple Syrup
2oz Very cold butter
0.5 Cup Double Cream
0.75 Cup Pecans, broken into small segments with my hands
* Preheat the oven to 180C – Line an oven tray with a circle of baking parchment
* Mix together the flour, oats, sugar, first lot of maple syrup, salt & baking powder in a medium bowl
* Add the butter and rub in gently with finger tips
* Pour in the pecans
* In a small bowl, whisk together the egg, cream and remaining maple syrup – Add to the flour & nut mixture and just bring together to form a large ball
* Empty out onto the baking parchment and flatten into a 8″ round, flat shape – Mark out 8 segments with a blunt knife
* Bake for 12 minutes then increase the heat to 190c and continue to heat for another 5-6 minutes
To make the glaze:
* Mix together 2 cups icing sugar, 1 tbsp maple syrup and 3 tbsp water – whisk with a hand whisk to get rid of any lumps and leave to one side until the scones are cooled. Drizzle over each scone when ready to eat.