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“In 'Flour' by Joanne Chang”
1hr 55mins

Ingredients Nutrition


  1. Position oven rack in the center of the oven; preheat to 350°.
  2. Using a stand mixer fitted with the paddle attachment, mix together the flour, oats, baking powder, baking soda, salt, pecans, and raisins on low speed for 10-15 seconds, or until combined.
  3. Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible.
  4. In a small bowl, whisk together the cream, maple syrup, and egg until thoroughly mixed.
  5. On low speed, pour the cream mixture into the flour-butter mixture and beat for 20-30 seconds, or just until the dough comes together; it will be fairly wet.
  6. Remove the bowl from the mixer stand.
  7. With a rubber spatula, scrape the bottom and sides of the bowl to ensure that all the dry ingredients are mixed into the dough.
  8. Using a 1/3-cup dry-measuring cup, drop mounded scoops of the dough onto a baking sheet, forming 8 scones and spacing them 2-3 inches apart.
  9. Bake for about 40 minutes, or until the scones are golden brown on top.
  10. Transfer to a wire rack to cool for 30 minutes.
  11. Glaze-while the scones are cooling, in a small bowl, whisk together the powdered sugar, maple syrup, and enough water to make a smooth, pourable glaze.
  12. You should have about 1/2 cup.
  13. When the scones have cooled for 30 minutes, brush the tops evenly with the maple glaze, then serve.
  14. The scones taste better on the day they are baked, but they can be stored in an airtight container at room temperature for up to 3 days.
  15. If you keep them for longer than 1 day, refresh them in a 300 degree oven for 4-5 minutes.

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