Maple Oatmeal Berry Scones with Maple Bourbon Drizzle


There's nothing quite like biting into a fresh-baked scone, especially one that's chock full of good-for-you stuff, like oats, berries, bourbon and cream. Serve with good raspberry jam and a few dollops of whipped cream, boozy or not, and you've almost got a Scottish Cranachan in scone form. I've included directions for substituting the maple syrup with honey, if you're so inclined to keep the Cranachan theme going. Of course, if you really want it to be in the style of Cranachan, you're gonna need some scotch whisky. I just happen to really enjoy bourbon. This recipe was adapted from my Royal Wedding Scones recipe here in the archives.

What you will need

2 cups (9 ounces) all-purpose unbleached flour (I use King Arthur all-purpose unbleached)

1/2 cup (2.25 ounces) old-fashioned rolled oats (reserving 3 tablespoons to mix in at step 4) plus extra for the tops of the scones

1 tablespoon baking powder (I use Red Star brand)

1/2 teaspoon kosher salt

6 tablespoons cold unsalted butter

3/4 cup frozen mixed berries (I use blueberries, raspberries, blackberries)

3/4 cup cold heavy cream, plus extra for brushing on the scones

1/4 cup maple syrup, plus extra for brushing on the scones and for the icing (or substitute runny honey)

1 cold large egg

1 teaspoon vanilla

maple sugar, or granulated sugar, for sprinkling on the scones


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