she looks so innocent, i know.
jayne has a favourite cookbook: joanne chang’s flour, which the manly man got me for christmas. i think i could cook my way through this book*. that’s how good these recipes are. and the dog agrees. she gives is two paws up. both on the counter. so she can grab the goods.
i have made these remarkable scones twice in two weeks: we have never eaten so many breakfasts at home. oatmeal, as chang notes, is amazing, largely because of what you put in it. hello, apples and maple syrup! i added almonds the second time, but i wasn’t sold. maybe i’ll add a different fruit next week. these are pretty solid. and the oatmeal? it’s a superfood now.
so, i really don’t blame jayne for taking the last of the scones. it made me a bit sad, but i suppose it was only fair: nine scones for us and one for her.
i also whipped up a batch of flour’s famous banana bread on the weekend to take to friends. i sliced a small piece of the end to nibble on and left the rest on a cutting board. on the counter. out of reach. so i thought.
i came home from a run to find that the loaf had disappeared, rather neatly and tidily. so much so that i thought andrew was being helpful and had wrapped it in plastic wrap. so, i called him to ask where he had put it. “oh, i thought you had wrapped it”, he replied. not so. our dog had packed it away. quite literally.
so, i whipped up a batch of cupcakes and called it a day.
flour’s maple-oat scones
makes 8-10 medium scones
adapted from joanne chang’s flour
1 1/2 cups all-purpose flour
1 1/4 cups old-fashioned rolled oats (not instant or quick cooking)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 stick cold butter, cut into 8-10 pieces
1/2 cup cold, heavy cream
1/2 cup maple syrup
1 cold egg
preheat the oven at 350F, placing the rack in the centre of the oven.
mix together flour, oats, baking powder, baking soda, and kosher salt on low speed with an electric mixer or stand mixer for 10-15 seconds.
scatter the butter over the top and beat on low speed for ~30 seconds, until the butter is somewhat (but not completely) broken down.
in a small bowl, mix together the egg, cream and maple syrup.
pour the wet ingredients into the dry ones while mixing on a low setting for about 20-30 seconds. the dough will be moist.
with a rubber spatula, scrape the sides of the bowl thoroughly.
scoop 1/4 cup of batter onto a baking sheet lined with parchment. space the scones about 2 inches apart.
bake at 350F for 40 minutes.
allow to cool for 30 minutes.
maple glaze (optional)
1 cup confectioner’s sugar
3 tablespoons maple syrup
1 tablespoon water
while the scones are cooling, mix together in a small bowl the ingredients above.
when they have cooled, brush the scones with the glaze using a pastry brush.
the scones taste the best in the first day after they’re made, but last up to 1 week in our experience. (unless, of course, you are jayne).
*so far, i have made her oreos (twice), her ginger-molasses cookies (for sandwiching with lemon filling), her cupcakes, two types of icing from the book (for my cakes), two batches of the scones and one loaf of bread. i still have a way to go.