Rolled Oat and Maple Syrup Scones

Summary
Prep time	30 min
Cook time	20 min @ 350
Source	The Lake Michigan Cottage Cookbook by Amelia Levin (pg 142)
Yield / serves	12-24 (depending on scone size)
Rating	Very good

Ingredients

• 3 c unbleached all-purpose flour
• 2 c old-fashioned rolled oats
• 1 c dried blueberries
• 1 T baking powder
• 1/2 t baking soda
• 1/4 c sliced almonds, toasted
• 1/2 t salt
• 1 c + 2 T unsalted butter, cut into small cubes
• 3/4 c creme fraiche or sour cream
• 1/4 c heavy cream
• 1 c maple syrup
• 1 egg
• 1 t ground cinnamon
• 1 t vanilla extract

Icing

• 1 c confectioners sugar
• 2 T maple syrup
• 2 t water

Preparation

Preheat the oven to 350. Line a large rimmed baking sheet with parchment paper or a silicone baking liner.

Combine the flour, oats, blueberries, baking powder, baking soda, almonds and salt in the bowl of an electric mixer, and mix on medium-low for 10 seconds. With the mixer on low speed, add the butter until it is combined and pea-size, about 1 minute.

Whisk the creme fraiche, cream, maple syrup, egg, cinnamon, and vanilla in a medium bowl. With the mixer on low speed, slowly pour the creme fraiche mixture into the dry ingredients, and mix just until the dry ingredients are moistened, about 20 seconds.

The dough will be very wet, so I like to use an ice cream scooper. Scoop the scones 1 inch apart onto the prepared baking sheet. Bake for 12 minutes. Rotate the pan so the back is in front and the front is in back, and bake for 8 minutes longer or until golden.

Meanwhile, for the icing, place the confectioners sugar in a small bowl. Using a whisk, slowly mix in the maple syrup and water until the icing falls into the bowl like a satiny caramel ribbon when you lift the whisk up.

Gently spoon the icing over the scones while still warm, adding as much or as little as desired. Serve warm or at room temperature. Leftovers may be stored in an airtight container for 2-3 days.