PeaceMeal

Maple Oatmeal Scones (this recipe has been halved) yield: 7-8 scones Ingredients: Scones: 1 ¾ c. all purpose flour ½ c. whole wheat flour ½ c. quick cooking oats, plus additional for sprinkling 1 tbsp. baking powder 1 tbsp. sugar 1 tsp. salt ½ lb. (2 sticks) cold, unsalted butter, diced ¼ c. cold buttermilk ¼ c. pure maple syrup 2 eggs, lightly beaten 1 egg beaten with 1 tsbp. water for egg washGlaze: ½ c. + 2 tbsp. confectioners’ sugar ¼ c. pure maple syrup 1 tsp. vanilla extract Directions: Preheat the oven to 400°. In a mixing bowl, combine the flours, oats, baking powder, sugar and salt. Blend in the cold butter with an electric mixer on the lowest speed and mix until butter is in pea-sized pieces. (If using a stand mixer, use the paddle attachment.) Combine the buttermilk, maple syrup and eggs and add quickly to the flour and butter mixture. Mix until just well blended. The dough may be sticky. Dump the dough onto a well floured surface and be sure it is combined. F...

Ingredients: 3 1/4 cups all-purpose flour 1/3 cup plus 2 tablespoons sugar, divided 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons cinnamon 1/4 teaspoon nutmeg 3/4 cup cold butter, cut into 1/4-inch cubes 1 cup heavy cream, plus 1-4 tablespoons 2 cups cinnamon baking chips 3/4 cup confectioners’ sugar, sifted Cinnamon Directions: Preheat oven to 425 degrees F. Line baking sheet with parchment paper. Place flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses. Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Cover and process with 12 1-second pulses. Transfer contents to a large bowl. Stir heavy cream into the flour mixture, adding up to 2 additional tablespoons of heavy cream just until moistened. Fold in cinnamon chips and knead the dough by hand 6 to 8 times  (do not ove...