Maple Oatmeal Scones …with a side of denial

I think I’m in denial.

Not the river…..although floating along “da nile” river sounds quite appealing right now…..

Why am I in denial? Because when I woke up this morning, I realized how rapidly the holidays are approaching…….. If you stop and think about it (which I did), Halloween is two weeks away, Thanksgiving is 5 weeks away, and Christmas is (gulp) 10 weeks away…..

The problem, of course, is that I am stuck in a time warp. In my mind, it’s still July.

Why July? Because school was out, free time was not a contradiction in terms and the lake/boating/jet skiing took up almost every Sunday. When we weren’t at the lake, we were planning the trips to the lake. But now….. now it’s too cold.


Get a grip Megan – and accept the fact that we’re halfway through October. The weather is finally changing, the holiday decorations are out in full force in the stores (have you seen Costco lately?!) and I need to get busy preparing for the best time of the year. Family, food, festivities..I’ve crammed my head with all sorts of wondrous ideas/plans/schemes/projects for the season.

Let’s see how much I actually accomplish. I think I’ll start by making a list.

And then getting realistic.

Maple Oatmeal Scones – adapted from Flour Bakery
1 1/2 cups all-purpose flour
1 1/4 cup old-fashioned rolled oats (not quick)
1 1/2 tsp baking powder
1/4 tsp  baking soda
1/2 cup chocolate chips
1/2 cup (1 stick) cold unsalted butter, cut into 10 pieces
1/3 cup heavy cream (or half and half)
1/2 cup maple syrup
1 tsp vanilla
1  egg

Preheat oven to 350 degrees.

Using a stand mixer with the paddle attachment (or a hand mixer), combine flour, oats, baking powder, baking soda and chocolate chips  on low speed until combined well. Add butter pieces and beat on low speed for about 30 seconds or until butter is broken down but with pebble sized pieces still visible.

In a separate small bowl, whisk cream, maple syrup, vanilla and egg together. With mixer still on low speed, add wet ingredients to dry mixture and beat for about 30 seconds until just combined.

Remove bowl from mixer and scrape down sides to make sure that all dry ingredients have been incorporated. Using a 1/4 or 1/3 cup measuring cup, drop rounded scoops of dough onto a baking sheet 2 to 3 inches apart. You should have 9 scones.

Bake for 30-40 minutes, or until tops are golden brown. Start checking at the 30 minute mark. Transfer to a wire rack to cool for about half and hour.


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