It's been 3 whirlwind weeks friends. Thanks for all of the well wishes and warm emails for me and my guy. He is recovering from surgery and I'm still trying to get my life in order. That been said, you all deserve a treat out there, and I've got one, sweets for the sweets!
Just before my life fell apart, I joined the Secret Recipe Club created by Amanda of Amanda's Cooking. Over 100 food bloggers are participating. It sounded like a party every month...after all who doesn't love a secret?
Today is the day that we are posting our recipes and results. I was assigned The Foodies at Work. Speaking of parties, these two gals are having their own in the city, (digging their NYC skyline cupcake logo) reviewing fabulous eats and creating many as well. My guy has been after me to make more scones after our Royal Wedding Brunch. I was inspired by their Maple Oatmeal Scones changing it up just a bit, adding chopped pecans and a ripe anjou pear.
Maple Nut Pear Oatmeal Scones
adapted from Ina Garten
For the Scones
3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking oats, plus additional for sprinkling
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold unsalted butter, diced
1/2 cup cold buttermilk
1/2 cup pure maple syrup
4 extra-large eggs, lightly beaten
1 anjou pear, cored, peeled, and cut into chunks
1 cup pecans, chopped
For the Glaze
1 1/4 cups confectioners’ sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. Fold in pear chunks and nuts. The dough will be sticky. Dump the dough out onto a well-floured surface and be sure it is combined. You should see lumps of butter in the dough. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick 10 inch circle. Cut into 6 to 8 wedges. You should see lumps of butter in the dough. Bake for 25 minutes, until the tops are crisp and the insides are done.
To make the glaze, combine the confectioners’ sugar, maple syrup and vanilla. When the scones are done, cool for 10 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be. Makes 12 large scones.
Sending lots of love,