The dough for these scones was surprisingly soft to the point of being dry. In fact, it reminded me a lot of pastry dough, which looks like a mass of crumbs until you try squeezing a handful together. I did end up needing to add another 1/4 cup of milk to get it to come together and feared that I might be over-working the dough at that point. Once it was formed, however, the dough was easy to handle and cut into triangles.
When it came to the taste test, I had to adjust some of my expectations. Understand: these are delicious scones in their own right. They're crunchy and flaky, nutty-tasting from the oats and whole wheat flour, and have just the barest touch of sweetness. I thought they were a bit dry and tough (most likely my own fault), but I would proudly serve these to my brunch guests and hoard the leftovers.
It's just that they weren't quite what I'd been craving since first reading the words "oat and maple." I really wanted more of the maple flavor to shine through - adding a quick icing made with two tablespoons of maple syrup helped with this, actually. The texture also wasn't quite right to me, a little too dense where I wanted tenderness, perhaps.
Again, I loved these scones and heartily recommend making them. Maybe I just need to develop my own personal version after all!
I'd be curious to hear your impressions. Have any of you tried this recipe? Or have a favorite maple-oat recipe to share?
• Get the Recipe! Oat and Maple Syrup Scones from Smitten KitchenWhat to Make with Whole Wheat Pastry Flour?
(Images: Emma Christensen)