Wednesday, September 6, 2017

Maple Oat Scones with Maple, Coffee & Cardamom Glaze


My friend Samantha gave me a new baking cookbook for my birthday last month. It was the perfect one for me. So sweet when someone knows exactly what will put a smile on your face. 
Not that I need another cookbook. But when it comes to cookbooks....it isn't about need, right? I'm a collector. I read them on lazy Sundays and in bed at night. Having a surplus is not a problem. It's a joy.


I already have Little Flower: Recipes from the Cafe, which is awesome. Samantha gave me Little Flower Baking and it is gorgeous. The book is from Christine Moore, owner of the Little Flower Cafe and Bakery in Pasadena, CA. It's co-written by her pastry chef Cecilia Leung. The lovely photos are done by Staci Valentine. Basically it's a feast for my eyes and imagination and I couldn't wait to make something from my new book.


When I feel like baking something quick, scones are one of my 
go-to bakes. I love scones. They can be humble and simple or made into a fancy tea-time treat with little nuggets of chocolate, fruit, or nuts. I'm particularly fond of plain scones served with apricot or fig jam. The Maple Oat scones in the Little Flower Baking book caught my eye. I'm already so ready for fall to get here....these flavors conjure up the cooler days, fall leaves, warm cider, chunky sweaters, pumpkins, and heartwarming foods that I love.


I stayed pretty true to the recipe. Changed up the glaze a bit by adding in some instant coffee ground and my favorite spice, cardamom. Yum.
Sometimes scones turn out very buttery-tasting and flaky, which for me is ideal. These were a little more cakey in texture....a bit like a muffin. I like the flavor of the oats and maple and the glaze was GOOD! Don't leave that part out, K?


Are you as excited about fall baking as me? Tarts, apples, pumpkins, caramel, fruit, cinnamon, ginger, cardamom.....so much to love. What are you looking forward to making?

Need more scone love? Here's two more scone recipes to check out from Happily Edible After:

Orange Poppyseed Scones
Pumpkin Scones with Medjool dates, Pecans, and Brown Butter Glaze 

Maple Oat Scones with Maple, Coffee & Cardamom Glaze
Makes about 8


Adapted from Little Flower Baking

Scone:
2 cups all-purpose flour
1/2 cup whole wheat flour
1 cup rolled oats
2 1/2 teaspoons baking powder
1/2 teaspoon ground cardamom
2 teaspoons granulated sugar
3/4 teaspoon sea salt
1 cup unsalted butter, cut into 1/4-inch cubes, chilled
2 eggs
1/4 cup buttermilk
1/4 cup maple syrup

Glaze:
1 cup confectioners' sugar, sifted
2 Tablespoons maple syrup
1 Tablespoon water
Instant coffee granules, fine, to taste {I used about 1/2 teaspoon Starbucks}
Ground cardamom, to taste {I used about 1/2 teaspoon}

Preheat oven to 375F.
Prepare a half sheet pan with parchment paper.

In the bowl of a stand mixer fitted with a paddle, combine the flours, oats, baking powder, cardamom, sugar, and salt on low speed. Gradually add the butter on low speed and mix until pea-sized lumps form. {I reached in and rubbed butter in a bit with my hands}

Add the eggs, buttermilk, and maple syrup. Mix on low just until you have a shaggy mass of dough.
Transfer dough onto a lightly floured surface and pat into a 1-inch circle. Cut out scones with a 3-inch round cutter. 

Place scones about 1-inch apart on the sheet pan. Bake for about 25 minutes or until golden brown.

Make glaze while scones bake. Place confectioners' sugar, maple syrup, and water into a bowl and whisk together till smooth. Add coffee and cardamom and mix in. The texture of the glaze should be like a thick glue.
Spoon glaze over scones while they are still slightly warm. Enjoy with a cup of hot tea or coffee!


 

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