Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Sunday, March 1, 2015

A Snowy Breakfast

This winter on the prairie has been a winter of "brown" --
Not much snow
But not much ice either
(which is a good thing)

But Saturday, the snow starting falling early
And kept falling all day!

Sunday morning the garden looked like this!

Church was cancelled and so we were home for the morning.
A big breakfast,
With fresh baked pastries was in order

Maple Oatmeal Scones
Fresh from the oven and glazed

The scone basket graces the breakfast table

To go with the cheese omelet and spiced apples

A leisurely breakfast as we watched the snow, the birds and the dogs
trying to get around in the snow.
(Dolly was the "snowplow" and Doogie followed)

It was a leisurely Sunday 
Lunch out with friends
A nap

And the last scone for afternoon tea.
If I am alone for tea, my companion is usually a book
And often a cookbook!
Between The Cookbook Club, Vol. 3 - Irish
and my annual St. Patrick's Day luncheon,
I'm looking for traditional Irish recipes.
Darina Allen's books are usually a treasure-trove!

The scones are easy to make.   Have the unusual ingredient of cream of tarter which keeps them "softer" than traditional American scones.    
For the two of us, I only made a half recipe.
(I often do that)
And it was plenty for breakfast with one left for tea!


2 c flour
1 T. baking powder
1 t. cream of tartar
1/4 t. salt
1 cup walnut pieces (chopped) (I used pecans)
1/3 c. light brown sugar
1 cup rolled oats
1/2 c. butter plust 1 T. 
1/4 c. maple syrup
3/4 t. maple extract
1/2 c. heavy whipping cream
12 walnut halves
1 T. raw cane sugar
3/4 c. powdered sugar

Line a large baking sheet with parchment or split. Sift the flour, baking powder, cream of tartar and salt into a large bowl. Add the chopped nuts, brown sugar, and rolled oats. In a small saucepan, melt the 1/2 c. butter and cool for a few moments. In a bowl, combine the melted butter, maple syrup, 1/2 t. maple extract and the whipping cream. Mix together. Add the butter mixture to the dry ingredients and gently combine with a spatula until a dough forms and starts to come away from the sides of the bowl.

Turn the dough out onto a lightly floured work surface and divide into 2 equal pieces. From each piece into a 6 inch round, then divide each round into 6 wedges. Place the 12 wedges on the prepared baking sheet and place a walnut half on the top of the scones. Melt the 1 T. butter and brush on top of the scones. Sprinkle with the raw cane sugar. Bake for 15 minutes. Cool on a wire rack for 30 minutes.

To make the glaze, in a small bowl mix together the powdered sugar, the remaining 1/4 t. of maple extract and warm water until the consistency is similar to thick liquid honey. Using a fork, drizzle the glaze over the scones. Allow the glaze to dry a few minutes before serving.


ellen b said...

Church cancelled! Glad you had plenty of goodies in the pantry and fridge to make this delicious breakfast!

Pondside said...

What terrible weather you've had! Thank you for posting the recipe. I wonder if it is one I've looked for for a long time. It certainly sounds like it might. After tea in a small Ontario town I have googled this sort of scone and tried many recipes. I hope this one is it!

Gardener on Sherlock Street said...

Looks like you got more snow than us this time. Maybe some this week or rain which is fine too. Stay warm!