Like growing seasons, my breakfast cravings have seasons. In the summer, I crave yogurt with berries and granola and bowls of berries and cream. Now that it’s fall, I find myself craving bowls of oatmeal and fresh baked goods, still warm from the oven, accompanied by a warm cup of coffee.
These maple and oat scones are the perfect fall breakfast. Plus, they are extremely quick and easy to make by just dumping everything into your food processor. They’re sure to take care of those seasonal cravings with their soft centers and maple-infused glaze. Make them bite-sized to get rid of any guilt, and stuff a couple in your lunch for a mid-morning snack.
Maple Oat Nut Scones adapted from food.com
1 cup oats
1 1/2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1/4 cup maple syrup
2 1/2 tablespoons cold butter
1/2 cup half-and-half
2 teaspoons maple extract
2/3 cup pecans, chopped
Preheat oven to 425 degrees F. Line a cookie sheet with parchment paper or use a silicone baking mat. In a food processor or blender, grind oats into flour. Add and mix in flour, salt and baking powder. Mix in the maple syrup amd the butter. In a small dish beat together egg, half-and-half and extract. Mix into the dough and then stir in the pecans.
Knead the dough on a floured surface and roll lightly into a rectangle about 1″ thick. Cut the dough into triangle pieces with 2″ sides.
Bake scones on the cookie sheet at 425 degrees F for 10-12 minutes until they begin to brown slightly. Remove from oven and cool on racks. Paint glaze over the top while still warm and allow to harden slightly.
1 1/2 cups powdered sugar
1/2 teaspoon maple extract
1 tablespoon milk
Mix together all ingredients. Continue mixing until no lumps remain and then glaze warm scones.