Officially, I haven't reached the letter "I" countries yet, but seeing as it's fall, I'm 1/2 Irish it seemed only fitting to post this recipe for some of the best scones I've ever made - and I have made many. A big shout-out to Cook's Illustrated and Ezrapoundcake for this wonderful recipe which I have adapted just slightly.
This old wooden bowl and chopper has been in my family since I can remember. It works as well or better than any fancy chopping machine I've ever tried. And, it's beautiful to look at and comforting to hold.
Toasted pecans and steal cut Irish Oatmeal - a lovely combination that smells and tastes like fall.
This recipe calls for combining the flour and butter in a food processor - however, if you don't have one, use 2 knives or a pastry blender to cut the butter into the flour until it resembles coarse meal. No fancy equipment needed!
Handling as little as possible, pat out the dough to a 7-inch circle and cut into 8 wedges
Brush the scones with glaze, being careful not to soak them, then sprinkle with cinnamon for added color and flavor
Drizzle the icing over the scones. I used a pastry bag so I'd have more control over pipping the icing, but a spoon will do just as nicely if you don't want all the fuss.
Irish Oatmeal Glazed Maple-Pecan Scones
1 1/2 cups good quality rolled oats
1/2 cup coarsely chopped pecans
1/4 cup whole milk
1/4 cup heavy cream
1/4 cup maple syrup
1 large egg
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
10 Tbsp. unsalted butter, cold, cut into 1/4-inch cubes
1-2 tsp. cinnamon
3 Tbsp. maple syrup
1/2 cup confectioner's sugar
1. Adjust oven rack to the middle position and heat the over to 375F. Spread the oats and pecans evenly on a baking sheet and toast them until they are fragrant and lightly browned - about 7-9 minutes; cool on a wire rack. Increase the oven temperature to 450F. Line a second baking sheet with parchment paper. When the oats and pecans are cool, measure out 2 tablespoons (for dusting the work surface) and set aside.
2. Whisk the milk, cream, maple syrup and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
3. Place the flour, baking powder and salt in the workbowl of a food processor fitted with the metal blade and process until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and process until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses.
4. Transfer the mixture to a medium bowl; stir in the cooled oats and pecans.Using a rubber spatula, fold in the liquid ingredients until large clumps form. Using your hands, gently knead the mixture in the bowl until the dough forms a cohesive mass. Do not over-handle.
5. Dust work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat the dough into a 7-inch circle about 1-inch thick.
6. Using a long sharp knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces wit the reserved milk and egg mixture, then sprinkle scones with cinnamon.
7. Bake until golden brown, 12-14 minutes; cool scones on the baking sheet on a wire rack for 5 minutes, then remove scone to a wire rack and cool to room temperature, about 20 minutes.
8. When the scones are cool, whisk 3 tablespoons maple syrup and 1/2 cup confectioner's sugar in a small bowl until combined; drizzle the glaze over the scones.
Final Assessment: To die for