Maple oatmeal scones

Preheat oven to 350 degrees F (175 C). Spread the oatmeal and pecans on a baking sheet and toast for 8 minutes. Remove and let cool to room temperature while you prepare the other ingredients. Remove 2 tablespoons of the oats for dusting your prep surface later.

Raise the oven temperature to 450 degrees F (230 C) and preheat.

In a measuring cup, whisk together the cream and egg. Remove 1 tablespoon of the liquid for glazing, and set aside.

In a large bowl, mix together the flour, salt, sugar and baking powder. Scatter the chunks of cold butter over the flour. Using a pastry cutter or two knives, cut the butter into the flour until the mixture looks like coarse cornmeal.

Stir in the oats mixture, then stir in the cream/egg mixture. Fold with a spatula until the dough clumps together into a mass.

Sprinkle the 2 tablespoons reserved oats on a cutting board. Spread the dough out on the surface, patting it into an 8 x 10 inch rectangle (20 x 25 cm). Cut it in half lengthwise, and cut each half into 5-6 scones. Set the scones on a baking sheet lined with parchment paper. Brush the scones with the reserved egg/cream liquid.

Bake the scones for 12 minutes, until golden brown. Remove to a rack and cool to room temperature.

Prepare the glaze: Whisk together the confectioner’s sugar and syrup. Using a spoon, drizzle the glaze over the scone. (The glaze will harden a bit in a few minutes.)