Well, I’ve got it! A successful pear, pecan, oatmeal, and maple syrup scone. I think these are just as delicious as the less-successful batch, and they’re my favorite scones in a long time. There’s so much good stuff in them!
The dough is still very sticky, but it should hold together enough to form into two balls, pat it down, and then cut it into wedges before baking. The lines will still be there after they’re baked:
And then you can easily pull them apart into individual scones, like this:
Basically, I just decreased the milk by 1/4 cup from the previous batch. Since the maple syrup is adding a lot of liquid, they’d be less sticky if you added more flour or left out the egg or the milk all together, but I’m not sure which is the best option, and the current version is workable, and highly edible. 😉
- 1 cup whole wheat flour
- 1 1/4 cup white flour
- 1 cup rolled oats
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/3 cup vegetable oil
- 1/4 cup buttermilk (or regular milk with 1/4 tsp. of vinegar to sour it)
- 1/2 cup maple syrup
- 1 egg
- 2 small pears, peeled and chopped (about 1 cup)
- 1/2 cup pecans, chopped
- In a medium bowl, combine the flours, oats, baking powder, baking soda, salt, and cinnamon and mix well.
- Cut in the vegetable oil.
- In a separate bowl, combine the milk, maple syrup, and egg and stir to combine. (The maple syrup will probably settle to the bottom, of the bowl, so stir it up again before you add it to the dry ingredients.)
- Add the pears and pecans to the dry ingredients and stir until evenly distributed.
- Add the liquid ingredients and stir until just combined.
- Divide dough in half; place each half on a greased baking sheet and pat down into a circle 1/2-inch tall.
- Cut each circle into wedges. You can wait to separate them until after the scones are baked.
- Bake at 400° for about 18 minutes or until lightly browned and done in the center.
- Enjoy! Because of the chunks of fresh pear, you’ll want to eat them within a day or two or freeze them right away unless you like moldy, rotten scones.
This recipe is based on the one found here.