Sweets & Celebration’s Guest Post

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Sweets & Celebration’s Guest Post

Hello, Fairytales Are True readers! I’m Hannah from Sweets & Celebrations and I’m thrilled to be here today sharing one of my favorite recipes with you. I love the idea of giving a friend or loved one a big basket of home baked goods and scones and muffins top my list. What’s better than meeting a new neighbor or showing up at a get-together with some freshly baked treats? Often times though, I find that breakfast pastries are larger than necessary. When indulging in sweets, it’s nice to have the option of something daintier. Plus, it’s easier to justify seconds that way! These whole grain maple oat nut scones are perfect for breakfast or afternoon tea. They’re not too sugary but the maple glaze gives them the perfect amount of sweetness. I used a 2.5″ round, fluted cookie cutter but you can really use any size and shape cookie or biscuit cutter. Unless I’m having a lot of people over or giving out a lot of scones, I bake half of them and freeze the rest of the dough to use at a later time. Here’s the recipe:

Whole Grain Maple Oat Nut Scones

2 1/2 cups all-purpose flour
2 cups whole wheat flour
3/4 cup quick-cooking oats
2 tablespoons baking powder
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1 pound cold unsalted butter, diced
1/2 cup cold buttermilk
1/2 cup pure maple syrup
4 large eggs
1/2 cup chopped pecans
1 egg beaten with 1 tablespoon water or milk for egg wash

Preheat the oven to 400 degrees. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar, salt, and chopped pecans. Blend the diced butter in at a low speed, until the butter is in pea-sized pieces. Add the rest of the ingredients and blend until just combined. The dough might be sticky. Flour your work surface liberally and dump out the dough.

Flour your hands and rolling pin and roll the dough out to 3/4-1″ thickness. You should see pieces of butter in the dough. Cut into rounds and place on a baking sheet lined with parchment paper.

Brush with egg wash and bake for 15 – 25 minutes, depending on the size of the scones. My little 2.5″ ones take about 15 minutes. You’ll know they’re done when the tops are crisp and just starting to brown.

Let the scones cool for at least 5 minutes. Then whisk together 1 1/4 cups confectioners’ sugar, 1/2 cup maple syrup, and 1 teaspoon pure vanilla extract for the glaze. Spoon about 1 tablespoon of the glaze onto each scone.