As a vegetarian, you learn to love–really love–foods other than meat. While everyone else at the table is moaning over their juicy cuts of steak, you’re silently appreciating the woodsy flavors and ethereal pleasure of your portabello.
Well, if you’re lucky. I’m sure many vegetarians crave meat and envy carnivores. I never did, though, and I learned to celebrate the abundance of dishes outside of the meat-focused American plate. (Really, have you no imagination, those of you who ask, “But what do you EAT?!”) Two foods that sustained and thrilled me during my veggie years were nuts and beans. Oh, how I grew to love those little protein- and nutrient-packed powerhouses. Such flavor and versatility!
This new nut-focused blog is a labor of love from someone who just can’t imagine a world without nuts (sounds like an Erma Bombeck book, doesn’t it?). I’m looking forward to discovering new ways to showcase their flavors and textures. Let’s start with the luscious PECAN, not really a nut, but a drupe (more on that later).
Recipe Notes:These are quite oat-y and not very sweet without the glaze. The pecans add a nice crunch.
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Glazed Maple-Pecan Oatmeal Scones
CI Note: This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an additional 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.
Makes 8 Scones
1 1/2 cups rolled oats (4 1/2 ounces) or quick oats
1/2 cup chopped pecans
1/4 cup whole milk
1/4 cup heavy cream
1/4 cup maple syrup
1 large egg
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
2 teaspoons baking powder
1/2 teaspoon table salt
10 tablespoons unsalted butter , cold, cut into 1/2-inch cubes
3 tablespoons maple syrup
1/2 cup confectioners’ sugar
1. 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.
2. Whisk milk, cream, 1/4 cup maple syrup, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
3. 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 cohesive mass.
4. 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.
5. When scones are cooled, whisk maple syrup and confectioners’s sugar until combined; drizzle glaze over scones.
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