In Full Bloom

My tulips have hit their absolute peak.  This morning when I went outside for the Sunday paper there they were.  Perfect.  Is there any better way to start the day?

It's all downhill from here, so I need to enjoy them while they last.

Boy, I'm a downer, aren't I?  I don't mean to be but let's face it.  Tulips are a two week flower.  Next I'll be on to the geraniums, which will last the whole summer.  They look pretty too but just not as strikingly beautiful as the tulips.

Even better than Friday!  Ted took this picture so it's also a better picture than last week.  I may be able to cook, but I'm not a great photographer.

But, having been put into a very happy tulip induced mood, I decided to whip up some oatmeal-maple scones from the Flour Cookbook by Joanne Chang.  Joanne Chang is my kind of gal.  She started out studying applied mathematics at Harvard and ended up owning a wildly successful bakery and cafe in Boston.  There are those who would say that running a bakery is a strange thing to do with a degree in applied mathematics.  Maybe so.  But I say "you go girl".

And let me tell you, the world is a better place for Joanne Chang's change of career plan.  Her baked goods are beyond description.  Years ago I saw her demonstrate how to make her Sticky Sticky Buns and I was sold then and there.  Now she's come out with a cookbook with all of her delectable recipes and, since I don't live near her bakery, this is the next best thing.

And these scones are perfection.  These are not your standard Starbucks hockey puck scones.  They're light and airy and as perfect as my tulips.


Recipe:  Maple Oatmeal Scones
(Flour by Joanne Chang, 2012)


*  These scones will have lovely craggy tops which will have a nice crunch.  The insides are soft and and very light.


Ingredients:

1 1/2 cups flour
1 1/4 cups old fashioned oatmeal
 (not instant or quick cooking)
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup pecan halves, toasted and chopped
1/2 cup golden raisins
1/2 cup cold unsalted butter, cut into 8-10 pieces
1/3 cup heavy cream
1/2 cup maple syrup
1 egg

Directions:


Preheat oven to 350.

Using a stand mixer fitted with the paddle attachment, mix together the flour, oats, baking powder, baking soda, salt, pecans, and raisins on low speed for 10 to 15 seconds, until combined.  Scatter the butter over the top and beat on low speed for about 30 seconds, or until the better is somewhat broken down and grape-size peaces are still visible.

In a small bowl, whisk together the cream, maple syrup, and egg until thoroughly mixed.  On low speed, pour the cream mixture into the flour-butter mixture and beat for 20 to 30 seconds, or just until the dough comes together.  It will be fairly wet.

Remove the bowl from the mixer stand.  With a rubber spatula, scrape the bottom and sides of the bowl to ensure that all of the dry ingredients are mixed into the dough.  Using a 1/3 cup dry measuring cup, drop mounded scoops of the dough onto a baking sheet, forming 8 scones and spacing them 2 to 3 inches apart.

Bake for about 40 minutes, or until the scones are golden brown on top.  Transfer to a wire rack to cool for 30 minutes.

For the Glaze

1 cup confectioner's sugar
3 tablespoon maple syrup
1 to 2 tablespoon water

In a small bowl, whisk together the confectioner's sugar, maple syrup, and enough of the water to make a smooth, pourable glaze.  You should have about 1/2 cup.

When the scones have cooled for 30 minutes, brush the tops evenly with the maple glaze.