The book is filled with 52 yummy recipes—the breakfast chapter alone makes this a book to add to your shelf—including an Apple Puff Pancake, a Cherry Breakfast Swirl, a Nutmeg Coffee Cake and my favorite, a Maple Scone recipe (which is below so you can make it at home!). Everything is comforting and presented in a straightforward, yet compelling style.
And in the mix with all of the great recipes are fun crafts like the Scone Cozy above. The book is very country, very charming and completely makes me want to put on an apron and get into my kitchen. To enter to win a copy, post a comment (make sure to include a user name!) by 11:59 EST Friday May 1 about your favorite seasonal spring food (like asparagus! or rhubarb pie!). I'll choose a winner at random and will post it on Monday morning, May 4, so you'll have to check back then to see if you've won.
Enjoy the recipe for the Maple Oat Scones and make sure to check back tomorrow for another giveaway from King Arthur Flour!
Maple Oat Scones
These scones are great because they’re sweetened with just a bit of maple syrup, making them not too sweet, yet full of delicious maple flavor. They’re the perfect accompaniment to your morning cup of coffee or tea.
1 ¾ cups all-purpose flour
1 ½ cups old-fashioned rolled oats
2 teaspoons baking powder
10 tablespoons cold unsalted butter, cut into small pieces
1/3 cup heavy cream
¼ cup maple syrup
1 large egg, slightly beaten
½ cup chopped walnuts (about 2 ounces)
Maple Glaze (recipe follows)
Mix the dough: Heat the oven to 425˚F. Combine the flour, oats, and baking powder in a large mixing bowl. Use a pastry blender or two knives to cut the butter into the flour mixture until the butter is the size of peas. Add the cream, maple syrup, and egg; mix with a wooden spoon until well combined. Stir in walnuts.
Bake the scones: Turn out the dough onto an unfloured work surface and form into an 8-inch round about 1-inch thick. Cut into 8 wedges and place on a baking sheet. Bake until lightly browned—15 to 18 minutes. Remove to a wire rack to cool. Meanwhile, prepare the Maple Glaze.
Glaze the scones: Drizzle the cooled scones with Maple Glaze and serve.
Combine 1 tablespoon melted unsalted butter, 2 tablespoons maple syrup, 1 tablespoon heavy cream, and 1 cup confectioners’ sugar in a small bowl and whisk together until smooth and lump free.
Here are two other of my favorite things in the book: