I’ve made this recipe for maple-oatmeal scones before. I used a fancy round cutter and they were pretty and pretty tasty too. This time, I halved Ina Garten’s recipe and used my Cuisinart to process the very cold unsalted butter with the dry ingredients. Took only a couple of pulses (because I cut the hard butter into small pieces before putting them into the processor.
The dough was sticky and I didn’t handle it much – just added a few pats of flour where it was really moist. Patted it into a rectangle and cut the scones with a serrated knife into triangles, transferring them to a baking sheet with parchment paper on it. I forgot to brush egg wash and sprinkle oats on them before baking. But almost baked to the end but still light colored, I opened the oven, swished them with egg wash and sprinkled oats on the top. Then, back in the oven for another 8 minutes or so.
Tonight, we’re having grilled chicken thighs, yellow squash with bacon and these maple oatmeal scones. They look much lighter, puffier and more delicious than the first time around. Yum!~