Ingredients

Minimally adapted from Joanna Chang’s Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe

1 1/2 cups (210 grams) unbleached all-purpose flour
1 1/4 cups (125 grams) old-fashioned rolled oats (not instant or quick cooking)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup (50 grams) pecan halves, toasted and chopped
1/2 cup dried cranberries or craisins (original recipe calls for golden raisins)
1/2 cup (1 stick, 114 grams) cold unsalted butter, cut into 8-10 pieces
1/2 cup (80 grams) cold heavy cream (I use milk+melted unsalted butter at 3:1 ratio e.g. 3/4 c. milk to 1/4 cup butter)
1/2 cup (160 grams) maple syrup
1 cold egg

Maple glaze
1 cup (140 grams) confectioners’ sugar
3 tablespoons maple syrup
1-2 tablespoons water

Directions

Position the rack in the center of the oven, and heat the oven to 350°F.

Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, oats, baking powder, baking soda, salt, pecans, and cranberries on low speed for 10-15 seconds, or until combined. Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces 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 20-30 seconds, or just until the dough comes together. It will be fairly wet.

Remove the bowl form the mixer stand. With a rubber spatula, scrape the bottom and sides of the bowl to ensure that all 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 2-3 inches apart. At this point, the unbaked scones can be frozen, tightly wrapped in plastic wrap, for up to 2 weeks. Proceed as directed, baking directly from the freezer and adding 5-10 minutes to the baking time.

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

To make the maple glaze: While the scones are cooling, in a small bowl, whisk together the confectioners’ sugar, maple syrup, and enough of the water to make a smooth, pourable glaze. You should have about 1/2 cup. The glaze can be made ahead and stored in an airtight container at room temperature for up to 1 week.

When the scones have cooled, brush the tops evenly with the maple glaze and then serve.