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Ellen King

810 Dempster Street
(847) 869-4396

Good Food Festival and Conference
March 24-26
UIC Forum
725 W. Roosevelt Road

For tickets and more information:

Rolled Oats and Maple Syrup Scones

3 cups all-purpose flour
2 cups rolled oats (they use Hazzard Free)
1 Tbs baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup almonds (toasted 4 minutes at 350 degrees)
1 cup golden raisins
2 and 1/4 sticks of cold butter, cut in small cubes
3/4 cup creme fraiche
1/4 cup heavy cream – if using rolled oats
12 oz maple syrup (save 1 oz for icing)
1 whole egg
1 tsp cinnamon
1 tsp vanilla paste/syrup or 1 vanilla bean

For the icing:
1 cup confectioners sugar
1-2 oz maple syrup
2 tsp water

Preheat the oven to 325. Use a stand mixer with the paddle attachment. Add to the mixer bowl the first 7 ingredients (the flour to the raisins). Mix for 10 seconds. With the mixer on low, slowly add the butter until it is combined and pea size (about 1 minute). In a separate bowl, whisk the creme fraiche, heavy cream, maple syrup, egg, cinnamon and vanilla syrup.  With the mixer on low, slowly pour the creme fraiche mixture into the dry ingredients, and mix for 20 seconds – just until it is incorporated. The dough will be really wet, so I like to use a scooper.  Scoop the scones on a sheet pan lined with parchment paper (or silpat). Bake at 325 for 12 minutes, rotate the pan and bake for 8 more minutes. While baking make the icing. In a small bowl add the powdered sugar and use a whisk to slowly pour in the maple syrup and water. Whisk like you’re working out until when you lift the whisk up the icing falls like a beautiful, satiny caramel ribbon into the bowl. Once the scones are baked gently spoon the icing over the scones while still warm – add as much or as little as you like.