It's Been Awhile...

Yes, I know. It's been awhile. Trust me, I wanted to write, dreamed of writing, but with three kids, two recent moves, and my husband's new job, I've let it all come undone. Until today. You see, what I didn't say is that, even though I haven't been writing, I have been cooking...and baking. And I baked something so delicious today that I couldn't help but share it.

As you may have heard me say before, I have only a select few favorite cookbooks from which I pull recipes and one of my top two is Cooks Illustrated. You may have seen this boring-looking magazine full of tiny print debating the best way to cut a chicken or bake a muffin, with only black and white drawings as guidance. However, if you are diehard about creating delectable dishes, these cooks are for you. This is how I knew, when I found this recipe for Glazed Maple-Pecan Oatmeal Scones, that it would be good. But this goes beyond good...bloggably good I must say. I hope you enjoy it on a rainy Saturday afternoon with a cup of tea.

Glazed Maple-Pecan Oatmeal Scones

Adapted from Cooks Illustrated

INGREDIENTS 1-1/2 cups rolled oats or quick oats ½ cup chopped pecans ¼ cup whole milk ¼ cup heavy cream ¼ cup maple syrup 1 large egg 1-1/2 cups unbleached all-purpose flour (7-1/2 ounces) 2 teaspoons baking powder ½ teaspoon table salt 10 tablespoons unsalted butter, cold, cut into ½” cubes 3 tablespoons maple syrup ½ cup confectioner’s sugar INSTRUCTIONS 1. Adjust oven rack to middle position; heat oven to 375 degrees and line two baking sheets with parchment paper. Spread oats and pecans evenly on one baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. When oats are cooled, measure out and reserve 2 tablespoons. 2. Whisk milk, cream, 1/4 cup maple syrup, and egg in medium bowl until incorporated; remove and reserve 1 tablespoon to small bowl for glazing. 3. Pulse flour, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl and stir in cooled oats. Using rubber spatula, fold in liquid ingredients until large clumps form. Continue mixing by hand until a mass forms. 4. Dust work surface with half of reserved oats and flour (if needed), turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick.  Cut dough into 8 wedges and set on parchment-lined baking sheet, about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. 5. When scones are cooled, whisk maple syrup and confectioners's sugar until combined; drizzle glaze over scones.