1 Corinthians 1:18 For the message of the cross is foolishness to those who are perishing, but to us who are being saved it is the power of God.
2 cups all-purpose flour
1 cup oatmeal, quick or old- fashioned, uncooked
1/4 cup + 2 Tablespoons granulated sugar, divided
1 Tablespoon baking powder
1/4 teaspoon salt
8 Tablespoons (1 stick) chilled salted butter, cut into pieces
3/4 cup buttermilk
1 large egg, lightly beaten
1 teaspoon maple extract
1/2 cup toasted chopped pecans
GLAZE:
3/4 cup powdered sugar
1/4 teaspoon maple
3 to 4 teaspoons nonfat milk
1. Place rack in center of oven. Preheat oven to 425°F. Spray 12x 18-inch pan with nonstick spray (or line with parchment paper).
2. In a large bowl, combine flour, oatmeal, 1/4 cup sugar, baking powder and salt; mix well. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
3. In a small bowl, combine milk, egg and maple; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula just until dry ingredients are moistened.
4. In another small bowl, combine remaining 2 Tablespoons sugar with the maple; mix well. Sprinkle evenly over dough in bowl; gently stir batter. (Do not blend completely).
5. Drop dough by spoonful, placing 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.
6. To make glaze: In small bowl, combine powdered sugar, maple and enough milk for desired consistency; mix until smooth. Drizzle over tops of warm scones. Serve warm.
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