Maple-Pecan Oatmeal Scones

2007-09-01

Maple-Pecan Oatmeal Scones
 
Recipe from Cook's Illustrated, September & October 2003
Notes: I thought I had some heavy cream in the fridge, so this would be a good way to use it up, but it had gone bad. But I continued ahead anyway, using all milk, and adding a bit more butter to the dough. It was very wet, so it stuck to the cutting board I used to pat it out. The blend of old-fashioned and quick oats I used was tasty, lending chew and flavour. I omitted the maple glaze, but in retrospect, maybe I should have made it, as the scones are not too sweet on their own.

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