Isn’t there something just oh-so… romantic about the arrival of autumn? There’s so much to look forward to! Pie crust crimping, and apple picking, and snuggie wearing! Oh and football. So much comfort in one season: how do you not fall in love with fall?
Which brings me to a question. I’m curious: What brings you comfort these days? What gives you joy? What’s on your *go-to* list when it’s time to soothe an aching mind and body?
Truthfully, my mind and body were aching a little this morning. Maybe my weekend was a little too lazy. Or a little too indulgent (Hello, lobster rolls and ice cream sundaes). Or maybe I spent too much time daydreaming about the future. Thinking about the future gets me all the time… I don’t know. But I was in need of a little soothing today.
So, I made us some scones. I busted out the maple syrup – again – and got to work baking these sweet, spicy scones up for us. I made some tea, naturally. And by the time I had finished cutting my last scone and placing it on the baking sheet, I could hardly remember what my crazy brain was stressing about in the first place. By the time we got to glazing, I was completely un-wound.
Not bad for an hour baking expedition on an early Monday morning, eh?
I hope this week brings you all the comforts you crave, and maybe a tray of scones, too.
Cinnamon Oatmeal Scones with Maple-Cinnamon Glaze – Baker by Nature
Makes 6-8 scones (depending on cutter size)
For the scones:
1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup quick oats
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
5 tablespoons butter, cold and cut into tiny pieces
1/2 cup low fat yogurt
1/3 cup maple syrup
Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper and set aside.
In a large bowl mix together flours, oats, baking powder, salt, and cinnamon. Add chopped butter and mix with your hands until the mix resembles a coarse meal.
Whisk yogurt and maple syrup into flour mixture until just combined. Dump dough out onto a large piece of parchment paper and using another piece on top pat dough into a square – about one inch thick. Cut scones with a small (1-2 inch) round cutter (or the top of a champagne flute like I did) and place scones onto prepared baking sheet and bake for 15-17 minutes. Let cool for at least 5 minutes before topping with glaze.
3/4 cup confectioners sugar
1/2 teaspoon cinnamon
1 tablespoon milk
1 tablespoon maple syrup
Place the confectioners sugar in a large bowl and stir in the cinnamon. Whisk in milk and maple syrup and stir until fully combined. Use a pastry brush to paint generously onto the scones.