Glazed Maple-Pecan Oatmeal Scones
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Appears in Cook's Illustrated September/October 2003, America's Test Kitchen TV
The dry fat-free triangles passed off as scones at coffeehouses would make better paperweights. Is it possible to bake a rich, toasty oatmeal scone at home?
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WHY THIS RECIPE WORKS
In developing our oat scone recipe, we wanted to pack the chewy nuttiness of oats into a moist and tender breakfast pastry. Essential to our success: toasting the oats—either rolled or quick oats—to obtain good nutty flavor, using a generou...
