Maple oat scones

Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats and pecans evenly on
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. Line second baking sheet with parchment paper.
When oats are cooled, measure out 2 tablespoons and set aside.
Whisk half and half, 1/4 cup maple syrup, and egg in large measuring cup until blended.
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; stir in cooled
oats. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand
in bowl until dough forms ball.
Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top
with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or
chef’s knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them
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.
When scones are cooled, whisk maple syrup and confectioners's sugar until combined; drizzle
glaze over scones.
Makes 8 Scones