Ingredients
- 2 cups flour
- 1 cup rolled oats
- 1/3 cup brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup heavy cream
- 1/4 cup milk
- 1 tsp vanilla
- 1 stick cold unsalted butter, cubed
- 2 tbs cold shortening, cubed
- 1/2 cup chopped pecans, toasted
- Maple Cream
- 2 tbs pure maple syrup
- 1 tbs heavy cream
- 1/2 cup powdered sugar
Preparation
Step 1
Preheat oven to 450°. Line a baking sheet with parchment paper. Whisk together flour, oats, brown sugar, baking powder and salt. Combine 1/3 cup cream, milk and vanilla in a bowl or measuring cup. Cut butter and shortening into dry ingredients using your gingers or a pastry blender until the pieces of fat are pea-sized. Stir cream mixture into dry ingredients until no flour is visible; stir in pecans. Turn out dough onto a lightly floured surface. Pat dough into an 8 inch circle, 3/4 inch thick. Cut dough into 8 wedges and transfer to prepared baking sheet. Bake scones until deeply golden on top about 15 minutes. Cool slightly. Whisk together maple syrup and 1 tbs cream in a bowl until blended. Add powdered sugar; whisk until maple cream is smooth. While scones are still slightly warm to touch, drizzle maple cream on top.
Can make dough ahead and wrap in plastic and refrigerate overnight or freeze up to a month.