More Maple Scones – Oatmeal Maple Pecan,Oh My!!

More Maple Scones – Oatmeal Maple Pecan,Oh My!!


I notice I’m on a maple and brown sugar roll lately.  Quite a few of the recipes I’ve been posting contain brown sugar or maple and today is no different.  (Note:  Not that I think this is a bad thing…)

The scones (which, have you noticed, seem to be the new cupcake, as in there are now shops specializing in scones…) today are Oatmeal Maple Pecan, just slightly different than the small batch Maple Pecan Scones I posted a few weeks ago.

The key to this recipe is toasting the oatmeal and pecans to enhance and add some depth of flavour to the scones. Mixed almost completely in a food processor these scones don’t get much easier.  A little sweet maple glaze adds just another hit of yum!

Maple-Pecan Scones

Makes about 8 scones.  Preheat oven to 375F.


1 1/2 cups old fashioned or quick oats

1/4 cup milk

1/4 cup heavy cream

1 egg

1 1/2 cups all-purpose flour

1/3 cups granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

10 tablespoons cold butter, cut into 1/4-inch pieces


Begin by spreading oats and pecans on baking sheet and toast in oven.  Shake and check to make sure they toast fairly evenly.  Remove from oven and let cool.

Increase oven heat to 425F and line a baking sheet with parchment.

In a measuring cup whisk together the milk, cream and egg.  Set aside a tablespoon to brush scones with before baking.

In food processor, pulse the flour, sugar, baking powder and salt.  Scatter the cold butter over the flour mixture and pulse until the mixture looks like coarse cornmeal.  Transfer the mixture to a large bowl and add in the cooled oats/pecans then fold in the milk mixture until dough begins to form.


Dust flour on surface and turn out dough plus any loose flour bits and pat dough into a 7-inch round. If sticky, sprinkle a bit of flour on top or wet your hands to help shape the round.  The round should be about 1-inch thick.  Cut the round into 8 wedges and brush with the reserved milk mixture.

Bake 12-15 minutes until golden.  Cool and re-cut into wedges.

For Maple Glaze combine 1 cup of icing sugar with maple syrup to make pourable glaze.  Drizzle on cooled scones.

Now enjoy and I am absolutely positive the oats in this means having a second scone is A O.K.delectable-delicious-maple-pecan-oatmeal-scones



Maple Pecan Scones ( Tea for 2)

Maple Pecan Scones ( Tea for 2)

maple-glazed-maple-pecan-sconesNeed a treat for 2?  This flaky and moist scone recipe is scaled to make 4 perfect maple-pecan goodies topped with a super simple glaze.

Whether you need a little comfort food like I did this morning to offset a week of illness or a little treat to enjoy with your morning coffee or tea or just love a great scone this is the recipe for you.

maple-pecan-scone-ingredientsA few  basic ingredients you probably have in your kitchen and a food processor and you are good to go.  Even without a food processor you can whip these up in minutes.  Enjoy your first cuppa tea/coffee while they bake and kick back with a warm maple pecan scone with maple glaze sipping on your second!

The only thing that would possibly improve on these would be enjoying them with a friend while wrapped up in cozy clothes on this cold Ontario day.



Maple-Pecan Scones

Serves 2 – makes 4 scones.  Recipe from America’s Test Kitchen.

Preheat oven to 375F. Parchment line a baking sheet.


1/2 cup heavy or whipping cream

2 1/2 tablespoons pure maple syrup (divided)

1 cup all-purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

2 1/2 tablespoons butter, COLD, cut into 1/4-inch pieces

1/4 cup pecans, toasted and chopped

3 tablespoons icing sugar


Combine cream and 1 1/2 tablespoons maple syrup in small bowl and set aside.

In a food processor pulse the flour, baking powder and salt to combine.  Sprinkle the butter on top and pulse 6-10 times until mixture resembles coarse meal with some pea sized pieces of butter.

dough-ready-to-kneadEmpty flour/butter mixture into a medium bowl and add in the cream/maple syrup.  Using a rubber spatula stir together until a dough begins to form.

Turn out to lightly floured surface and knead together until a sticky ball of dough forms.  Pat out to approximately 3/4-inch thick round and use a bench scrapper to cut into 4 equal portions.  Place slightly apart on baking sheet and bake 20-25 minutes until brown on bottom and golden on top.  Remove from oven and cool before glazing.

For Glaze – combine 3 tablespoons of icing sugar and the remaining tablespoon of maple syrup.  Drizzle on scones.




Cinnamon Toast Scones

Cinnamon Toast Scones

Perfectly toasted bread with a thick coating of cinnamon sugar melting slowly into the butter layered on the warm toast evokes memories of mornings as a kid.  This wasn’t an everyday breakfast but it is interesting how the combination of sugar and cinnamon makes me think of this delicious toast topping still!

Today’s heavenly Cinnamon Toast Scone recipe is reminiscent of the above buttery, cinnamony yum.

Follow the easy directions and make sure to not over mix the dough and you will be rewarded with light, high, flakey scones.  Dipped in melted butter and then cinnamon sugar…well they are nothing less than fabulous.

Like most scone or biscuit recipes you need to make sure your butter is cut in small pieces and cold, cold, cold.  Also use an egg straight from the fridge and cold 10% cream ( I used whipping cream so any type of cream, Half and Half, 18% or 35% will be fine).  Remember the pieces of cold butter heat up in the oven releasing steam and making the scones nice and light.

A few simple steps and you will be enjoying these Cinnamon Toast Scones with your next coffee or tea.

Ingredients for Scones
Raggedy dough ready for a few kneads


Perfectly Baked Scones

This recipe is from a 2014 Fine Cooking Magazine and I’m definitely glad I finally got around to baking and, of course, eating them.

Cinnamon Toast Scones

Preheat oven to 375F and line a cookie sheet with parchment.


1/2 cup cold butter, cut into about 16 pieces

1/2 cup cream

1 large egg, straight from fridge

1 tsp vanilla

2 cups all-purpose flour

1/4 cup sugar

1 Tbsp baking powder

1/2 tsp salt


Measure cream into a glass measure and add in egg and vanilla.  Use a fork and mix together then return to fridge until ready to use.

In a large bowl, whisk the flour, sugar, baking powder and salt together until well blended.  Remove cold butter from fridge and cut into the flour mixture until you have some small pieces and some pea sized pieces of the butter.

P0ur the cold milk/egg mixture over the flour and using a rubber spatula quickly stir and fold until you have a raggedy, moist dough, with some flour remaining. (See 2nd photo above.) scrape dough and flour bits onto counter and knead a few times just until dough comes together and is evenly moist.

Pat into a rectangle about 8×4 inches and then cut this into squares (I got about 12 although if you make them smaller you may get 18 per the original recipe).

Place on baking sheet a couple of inches apart and bake until nicely browned (see 3rd picture above) and remove from oven.  Let cool until you can handle and then dip tops in 1/4 cup melted butter and then in a mix of 1/3 cup + 1 1/2 tsp ground cinnamon.

Eat immediately or if enjoying later warm for a few seconds in microwave.  I think these are best eaten within a couple of days of baking.  Give them a try and let me know if they are now one of your favourites.  Don’t forget to follow me on Instagram to see what else is being baked up, sweet_enuf!


Cream Scones

Cream Scones


These buttery, moist scones from Fine Cooking should be renamed McDreamy Creamy Scones.  The full fat cream and 2 egg yolks give them a moistness that cannot be beat and a little sugar in the recipe adds a slight sweetness.  Even warming up a 3-day old scone for 15-20 seconds in the microwave and topping it with just a smidge of butter, they were still in the McDreamy category.  Just imagine when they are warm from the oven!


These scones come together quickly, in a matter of minutes, and bake up in about 25 minutes.  So turn your oven on and get to work.  I washed the top of these with cream instead of the egg and sprinkled a little sugar on the tops before baking.  I also used salted butter instead of unsalted.

Classic Cream Scones (Fine Cooking Magazine)

Preheat oven to 400F.  Parchment line a baking sheet and set aside.

2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 tsp salt

6 tablespoons cold unsalted butter, cut into cubes

3/4 cup whipping cream

2 large egg yolks, lightly beaten

For Topping Scones:

2 tablespoons whipping cream

1 to 1 1/2 tsp granulated sugar

In a large bowl whisk together the flour, sugar, baking powder and salt.  Cut in the cold butter with a pastry blender or 2 knives until the largest pieces of butter are about the size of peas.

In a small bowl (I used the measuring cup I poured my cream into) stir the cream and egg yolks just to mix.

Add the cream/yolks to the dry mixture and stir with a fork until mixture begins to combine then use your hands to gently knead the mixture together until all the dry ingredients are absorbed into the dough and you can gather it into a moist, shaggy ball.

DON’T OVERKNEAD!!!  This dough is sturdy but overmixing will toughen your finished product.

Set the rough ball of dough in the middle of the prepared sheet and pat it gently into a round about 1-inch thick.  With a sharp knife cut the dough into 8 wedges and brush it lightly with cream and sprinkle lightly with sugar.

Bake about 18-22 minutes.  Let the scones cool slightly.

Wrap leftovers well and don’t forget to warm gently before enjoying again!!

The Experts Say What?!…I Say have a Scone

The Experts Say What?!…I Say have a Scone

Scones with Orange Zest and Toffee Bits 2 Scones with Orange Zest and Toffee Bits

They say, you know those experts, the ones who meet somewhere, sometime, before the beginning of every year, probably 6 months before the onset of the new year, or how else could everything be manufactured to their specifications and ready for consumer purchase, that honeyed alcohol drinks are in for 2015.   As is the return of Gin and Gin based drinks and restaurants are going to be more environmentally conscious by making you order way ahead so they waste less food and all sorts of other things including “hive to table” products like insect-based flours, which I have already seen on the Food Network!

OK, I think I getting ahead of myself.

First let me say sugar and spice and all baked things are nice no matter what “THEY” say!  And probably costs much less than purchasing many of what the experts in fashion, food and design would have us think.

So I’m looking at some cake decorating pics and I see the Wilton Colour for this year is this sort of brown and burgundy mix.  Very nice on white fondant but I wouldn’t think it would be popular with most.  Then I see the Pantone Colour for 2015 is Marsala.  According to Leatrice Eiseman, Executive Director of the Pantone Color Institute, “Marsala is a subtly seductive shade, one that draws us in to its embracing warmth.”  Have you ever heard such rubbish.  Have you every looked down at your plate of Veal Marsala (marsala is the same red/brown colour as the wine) and think to yourself, Oww, I would just die for a sweater in this shade or I hope my next couch is just like this.  It is so deliciously sexy I must go home and paint my walls this same shade!

Suddenly Marsala is everywhere, nail polish, shoes, pillows, paint, why Sephora already has its Marsala Metalshine Liquid Liner ready for us to purchase.  Then I hear silver is passe…oh, oh, does Silpada know?!  Now remember these Pantone experts are the same people who told us last year was Radiant Orchid and 2013 was Monaco Blue and are probably the same experts who told our parents Harvest Gold and Avocado Green were in and to purchase fridges and stoves and carpets that would last for decades.

I’m still trying to catch up to 2010 colour palette of Turquoise Tranquility and I only last year purchased silver accessories and I really hate Gin and I don’t think I can eat any more Kale and I’m not sure I need the ancient grain of Freekeh in my diet.

Who are these people and why do we care what they say.  The egg industry is still recovering for the experts telling everyone not to eat more that 3 eggs per week due to their cholesterol.  Then the experts realized most cholesterol is manufactured in our bodies.  And it seems to me these experts told us to reduce our coffee intake then either the same or another group of experts told us about the antioxidants and the other health benefits of consuming several cups a day. I think if I look hard enough I can find a pair of leg warmers, brilliant blue eyeshadow and a blouse with shoulder pads fit for a linebacker the fashion experts told me I must have from way back when!

My point of all this you ask?!  No point really.  Just think we should stop buying into all this stuff these “experts” we know nothing about convince us we need.

In my expert opinion all you need is some butter, sugar and flour with a few more add ins and your good to go.  It doesn’t matter what colour or style of clothing your wearing or whether you have on last year’s silver accessories when you bake up these yummy, light and delicious scones.  The experts most likely won’t be around to see.  They’re probably working on next years trends!

Scones with Orange Zest and Toffee Bits

Preheat oven to 350F.  Line a baking sheet with parchment.

In a large bowl combine:

1 3/4 cups all-purpose flour

1/4 cup brown sugar

1 tablespoon baking powder

1/2 tsp salt

zest from 1 large orange

1/2 cup toffee bits

Flour, sugar, baking powder, salt, orange zest and toffee bits
Flour, sugar, baking powder, salt, orange zest and toffee bits

Cut in 1/2 cup cold unsalted butter cut into small pieces using a pastry blender or your fingertips until mixture resembles coarse crumbs.

Stir in 1/4 cup cream and 1 large egg using a fork. Mix until blended.

On a lightly floured surface roll out dough until about 1 1/2 inches thick.  Cut out with round cookie cutter and reroll scraps. Place scones about 2 inches apart on prepared pan.  Sprinkle with more toffee bits or some coarse brown sugar.

Ready to bake, sprinkled with toffee bits
Ready to bake, sprinkled with toffee bits

Bake for about 15 minutes.  Let sit for about 10 minutes and remove from pan.  Enjoy.

Scones with Orange Zest and Toffee Bits
Scones with Orange Zest and Toffee Bits

Oatmeal Scones with Maple Drizzle

Oatmeal Scones with Maple Drizzle

Can you believe we are in to the hot and humid days of Summer. We spend so much of our lives waiting for the right time and conditions to enjoy ourselves we actually miss all the little things.

How much of the cold winter do you wish it was Summer and now Summer is here what are doing? Many of us are rushing around like hamsters on a wheel trying, trying being the operative word, to accomplish STUFF! Stuff like shopping and shoe shopping and cleaning our house and rushing to one appointment while our significant other rushes our kids to camp and off to do their own errands, pick up the dry cleaning and get the car washed and on and on.

Now I’m not saying we shouldn’t be doing any of these things but now the beautiful sunny days of Summer are here why not just enjoy. So you miss the early morning workout for an extra half hour of sleep and a morning coffee on the deck. The couch you don’t really need to shop for can wait. Instead skip the mall shopping and have some friends over for a drink and reconnect. Maybe skip the kids camp and go with them to the park or beach with sandwiches. Remember how the sand would start blowing as soon as you unwrapped the peanut butter and jam sandwich and you could feel the grit on your molars. You ate the sandwich anyway and still remember how good the day was especially as you were with your mom or dad or friends.

These oatmeal scones make up super quick and can even be made ahead of time and frozen pre-bake. This way one of these sunny Summer days when you are ready to kick back and just enjoy the day you can pop them in the oven and savour them with your morning tea or coffee. I bet they taste good with some beach sand.

Ambrosial Raspberry Lemon Scones with Streusel Topping

Ambrosial Raspberry Lemon Scones with Streusel Topping

Today’s post is about truly amazing, fabulously delightful, divine tasting scones and a bunch of 6 degrees of separation stuff, which is all after the recipe just in case you get bored before then!

Raspberry-Lemon Scones with Lemon Glaze 002First things first though.  I cannot take any credit for the above amazing scones.  These are like nothing I have had in ages or maybe ever.  If you have been purchasing scones at Starbucks or elsewhere STOP immediately!  Don’t waste your precious money on a substandard product….at least make these once.  Just once and you will see what I mean.

I did take the photo of my cousin Jan’s scones which she quickly (I mean you can make these beauties in 10 minutes-not counting baking time) baked up during my visit.  Our friend Mary sent us a link she found on Pinterest from BE BOOK BOUND, a blog that ran this recipe on February 15, 2012.

The original recipe is for Terri Bender’s Lemon Blueberry Scones, which Mary made with raspberries instead of the blueberries.  She sent us the link and raved about them.  Jan has made them several times using the raspberries.  I did not get around to baking them up myself but for sure they are on my list.

One of the great things is they are just so flavourful, tender and moist.  Even the next day they retain they moistness.  Struesel topping adds so much to them and then just a small bit of glaze truly sets them apart as a must bake again treat.

So go ahead and give them a try!  Just remember we have subbed in raspberries wherever blueberries are called for.

Preheat oven to 400F.  Parchment line a baking sheet.

My suggestions:  You don’t need a food processor.  Just use your fingertips to work in butter or a pastry cutter.  No buttermilk…no worries…add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup and fill with milk to 3/4 cup measure.  Let sit for about 5 minutes.  No need to cut out biscuits.  Just pat out into a circle or square and cut through with a knife into wedges or circles.  When finished baking go over cuts again.

Raspberry Lemon Scones with Streusel Topping

2 1/4 cups flour

2 tsp baking  powder

1/2 tsp each salt & baking soda

4 tablespoons sugar

1/2 cup COLD butter, cut into small cubes

3/4 cup buttermilk

1 egg

3/4 cup raspberries

grated zest from 1 lemon

Streusel Topping-mix together in small bowl and set aside

1/4 cup oats

1/4 cup brown sugar

1 tablespoon butter, melted

1 tablespoon flour

Lemon Glaze-mix together while scones are baking

1/2 cup freshly squeezed lemon juice

2 cups icing sugar

1 tablespoon butter, melted

Sift the dry ingredients of the scone into a food processor. Add the cold, cubed butter into bowl of food processor with the lemon zest.  Pulse the mixture until the butter is the size of peas.  Pour the mixture into a large bowl, add the raspberries and toss with the flour mixture.

Mix together the buttermilk and egg and add to the dry ingredients.  Fold together gently, being careful not to break the berries.  Press dough into a large circles on a floured surface.  Cut out dough with a biscuit cutter.  Sprinkle Streusel on top of biscuits and place them on prepared cookie sheet and bake for approximately 18-20 minutes.

Let scones cool slightly before glazing.

Now on to the 6-Degrees of Separation kinda thing.  You know the game where everyone in Hollywood is somehow connected to Kevin Bacon.  For example he starred in Foot Loose with Sean Penn’s brother so he is connected back to Sean Penn..ONLY this is with Bruce Jenner, The Kardashian’s and David Foster.  I’m not sure how this even began sometime during the whole baking and eating scones but it seems having access to an iPad allows you to google just way too much stuff.

So let’s begin…Bruce Jenner who most of us recognize as Kris Jenner’s (nee Kardashian) poorly face-lifted husband was a Gold Medal Decathlon winner in the 1976 Summer Olympics and appeared on boxes of Wheaties (this was before athletes commanded huge price tags for advertisements, etc.)  During this time he was married to his 1st wife and had 2 children.  He also was the replacement for Erik Estrada (if you remember him you are dating yourself big time) on the hit t.v. show CHiPs!  (Who knew he was so famous before the Kardashian’s!!)  Now it gets even more interesting.  His 2nd wife was Linda Thompson, who had a 5 year live-in relationship with the King, and yes, I do mean Elvis.  Really.  Linda then married Bruce and they had 2 boys, Brandon and Brody.  Yes, from the Princes of Bel-Air the short lived reality show that aired just before the divorce of Linda and her next husband David Foster.  Oh, but I am getting ahead of myself.

So Linda and Bruce have 2 boys.  Brody went on to act or reality act on The Hills.  Not sure what Brandon’s claim to fame is other then they have the spoiled rich good looking thing working for them.  O.K. are you following so far.

Bruce now is married to Kris the mother of the 4 Kardashian children and they procreate and add another 2 girls into the mix, Kendall and Kylie.  So Bruce has 6 kids.

How does all this tie in to the tabloid grabbing Kardashian’s with the 6 degrees of separation.

Brody and Brandon are step siblings.

Kendall and Kylie are half siblings.

Burt and Casey (from his 1st marriage) are half siblings to Brody and Brandon

What is even more interesting is David Foster who was married for, I believe, quite a long time to Linda Thompson, has 5 biological daughters.  Sara Foster who was on 90210 and Erin Foster who was on The O.C.

And you remember Clay Aiken, the guy who won a season of American Idol.  Well David Foster’s sister is the mother of his child.  Isn’t Clay gay?  How does that all work?

Remember I did state today was a lot about nothing.   If you can retain any of this silly information it might come in handy in a trivia game.  Goretti, are you there??

Go have a scone!