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Nanci Christopher
February 10, 2011


From Joanne Chang’s, FLOUR


1½ cups (210 grams) unbleached all-purpose flour
1¼ cups (125 grams) old-fashioned rolled oats (not instant or quick cooking)
1½ teaspoons baking powder
¼ teaspoon baking soda
½ cup (50 grams) pecan halves, toasted and chopped
½ cup (80 grams) golden raisins
½ cup (1 stick, 114 grams) cold unsalted butter, cut into 8 to 10 pieces
1/3 cup (80 grams) cold heavy cream
½ cup (160 grams) maple syrup
1 cold egg

POSITION a rack in the center of the oven, and heat the oven to 350F degrees.

USING A STAND MIXER fitted with the paddle attachment (or a handheld mixer), mix together the flour, oats, baking powder, baking soda, salt, pecans, and raisins on low speed for 10 to 15 seconds, or until combined. 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.

IN A SMALL BOWL, whisk together the cream, maple syrup, and egg until thoroughly mixed. On low speed, pour the cream mixture into the flour-butter mixture and beat for 20 to 30 seconds, or just until the dough comes together. It will be fairly wet.

REMOVE THE BOWL from the mixer stand. With a rubber spatula, scrape the bottom and sides of the bowl to ensure that all of the dry ingredients are mixed into the dough. 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 to 3 inches apart. (At this point, the unbaked scones can be frozen, tightly wrapped in plastic wrap, for up to 1 week. Proceed as directed, baking directly from the freezer and adding 5 to 10 minute to the baking time.)

BAKE for about 40 minutes, or until the scones are golden brown on top. Transfer to a wire rack to cool for 30 minutes.


*The scones taste best on the day they are baked, but they can be stored in an airtight container at room temperature for up to 3 days. If you keep them for longer than 1 day, refresh them in a 300-degree-F oven for 4 to 5 minutes. Or, you can freeze them, wrapped tightly in plastic wrap, for up to 1 week; reheat, directly from the freezer, in a 300F degrees oven for 8 to 10 minutes.

Maple Glaze:

1 cup (140 grams) confectioners’ sugar
3 tablespoons maple syrup
1 to 2 tablespoons water

WHILE THE SCONES ARE COOLING, in a small bowl, whisk together the confectioners’ sugar, maple syrup, and enough of the water to make a smooth, pourable glaze. You should have about ½ cup. (The glaze can be made ahead and stored in an airtight container at room temperature for up to 1 week.)

WHEN THE SCONES HAVE COOLED for 30 minutes, brush the tops evenly with the maple glaze, then serve.

***This is the first recipe I made from Joanne Chang’s fabulous book, FLOUR, based on her Boston bakery of the same name. I love scones…once considered myself the muffin and scone QUEEN of Manhattan when I lived there so I can honestly say that you have to try these big beauties. I mean, really…oats and maple together with a maple glaze? Yeah, that’s right…go forth and start baking!

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