Scones are the best warm out of the oven. I’ve often found that fresh-baked scones are only at least 1/3 as good as the day before. They can become cakey and a little too doughy (and this comes from someone who loves dough and cake). Not these babies. These oatmeal scones stay almost as fresh and moist and flavorful the next day as the day they were made! And, they don’t become cakey. In my non-scientific opinion, it has to do with the rolled oats. I think I’m going to forgo other scone recipes unless they have oatmeal in them.
p.s. you know at really nice bakeries they sell “day old” baked goods for $1? That’s the best deal ever! Yes, I like to bake. Yes, I think I’m good at baking. But no, I’m not someone who only eats fresh day-of goods.
Source: Baking Illustrated
1 1/2 cups rolled oats or quick oats
1/4 cup pecans, lightly toasted
1/4 cup whole milk (I used almond milk because it’s what I had on hand)
1/4 cup heavy cream
1/4 cup maple syrup
1 1/2 cups all purpose flour (B.I. recommends Gold Medal or Pillsbury. I used Whole Foods brand)
1/3 cup sugar plus 1 T. for sprinkling
2 tsp. baking powder
1/2 tsp. salt
10 T. butter, cold, cut into 1/4-inch pieces
3 T. maple syrup
1/2 cup confectioners sugar
Preheat oven to 375
1. Spread oats and chopped pecans onto baking sheet and toast in the oven until fragrant and lightly brown, 7-9 minutes.
2. Increase oven temperature to 450. Line a second baking sheet with parchment paper. When the oats are cooled, set 2 T. aside
3. Whisk milk, cream, maple syrup and egg in a large measuring cup. Remove 1 T. from bowl and set aside for glazing
4. Place flour, sugar, baking powder and salt into a food processor fitted wit a metal blade and process until combined. Scatter butter pieces over mixture and process until mixture resembles cornmeal, with twelve to fourteen 1-second pulses.
5. Transfer the mixture to a large bowl. Add in oats and pecans. Using a rubber spatula, fold in wet ingredients until large clumps form. Using your hand, gently knead mixture in the bowl until it becomes a cohesive mass.
6. Dust work surface with half of leftover oats sprinkle the rest on top. Gently pat the batter into a 7-inch circle about 1-inch thick. Cut the dough into 8 wedges and place 2 inches apart on the prepared baking sheet.
7. Brush the surfaces with leftover milk/maple syrup/egg mixture and sprinkle with 1 T. sugar. Bake until golden brown, 11-13 minutes.
8. To make the glaze: whisk confectioner’s sugar and maple syrup together until combined and smooth. Once the scones are cool, using a spoon, drizzle glaze over scones.