Mini Maple-Oat Scones with Orange Glaze [Milk Shop Blog]
When Milk Shop, an incredibly unique and fun clothing shop on swanky Dalhousie St in Ottawa, asked if I’d be interested in sharing a monthly dessert recipe on their blog, I jumped at the opportunity to work, even in the tiniest way, with them. Milk is so involved in their community (case in point; here) and are always working on ways to do more for the city they call home. I’m such a big fan of everything Inaas, her sister and their team do.
Read on for the recipe for these beautiful little Spring scones!
It’s maple syrup season! And dagnabit, I’m getting swept up in the excitement of it all.
Perhaps like some of you, I grew up on Aunt Jemima - and to be honest with you, I loved it. My childhood palette could not take the intensity of the pure stuff. But as I got older, so did my tastes and eventually I grew to love, like a love I’ve never known, the viscous, woodsy, sweet tree-syrup.
Today, I bring to you a recipe for Mini Maple Oat-Scones with Orange Maple Glaze. Not the scones you had as a child that needed to be hammered open and spread thick with jam just to be able to digest them, but scones that will leave your tummy coo’ing like a baby. Dense and doughy, sweet and screaming to be dipped in your morning cuppa. Just a hint of orange zest really knocks these babies home - I have no doubt they’ll be a welcome addition to your morning spread, afternoon coffee or bedtime snack.
Mini Maple-Oat Scones with Orange Glaze
adapted from Smitten Kitchen
1 1/4 cups all-purpose unbleached flour, plus extra for dusting counter
1/2 cup whole wheat flour
1/2 cup rolled oats
1 heaping (HEAPING!) tbsp baking powder
2 heaping tbsp granulated sugar
1/2 tsp fine sea salt
½ tbsp orange zest (about ½ a medium orange)
½ cup unsalted butter, cut into pieces
1/4 cup maple syrup
1/2 cup heavy cream
Juice from ½ large orange
¼ cup maple syrup
1 cup icing/confectioners sugar
Preheat oven to 300 (350 if making regular sized scones)
In a large bowl, mix the flours, oats, baking powder, sugar and salt. Stir to combine. Add the orange zest and mix well.
Using a pastry cutter or your finger tips, cut in the cold butter.
Pour in the cream and maple syrup and, using a fork, pull the flour from the edges of the bowl into middle of the bowl while turning it until all the flour has been absorbed.
Pour the dough out onto a floured surface, press everything into a ball and flatten slightly. Fold one half over itself and flatten again. Turn 90 degrees, flatten again. Repeat 5 times finishing by flattening to about ½ around. Using a ⅓ cup size measuring cup, cut small little circles out of the dough. Flatten, fold and flatten again to cut the remaining dough. Place on a parchment or foil lined baking sheet and bake for 10-12 minutes or until lightly golden on top and bottom. Remove to a wire rack to cool completely.
While cooking, make the glaze. Mix the syrup and orange juice until smooth. Add the sugar, ½ cup at a time, whisking until smooth. If you want it a bit thicker, add a little more confectioners sugar until desired consistency is reached.
Spoon the glaze over the cooled scones (it will drip over the sides) and wait 10 minutes. Repeat for a thicker coating.
Dip that sucker in your favourite cuppa and enjoy!