Living the Simple Life

1 large egg

1 tablespoon milk or cream

Maple Glaze (optional)

½ cup sifted confectioner’s sugar

1 ½ tablespoons maple syrup

1 to 2 teaspoons milk or cream

Pre heat the oven to 400° and line a baking sheet with parchment paper

In a large bowl whisk together the flour, oats, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender; the mixture should look like coarse crumbs. Stir in the lemon zest and dried cranberries or cherries. In am separate bowl mix together the buttermilk, molasses and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix the dough.

Turn the dough onto a lightly floured surface and knead the dough gently 4 or 5 times and then pat the dough into a circle that is about 7 inches around and 1 ½ inches thick. Cut this circle in half and then cut each half into 3 pie-shaped wedges. Place the scones on the baking sheet. Make an egg wash on one well beaten egg mixed with 1 tablespoon milk and the brush the top of the scones with this mixture and sprinkle the tops of the scones with some rolled oats.

Bake for about 20 minutes or until golden brown and a tooth pick inserted into the center comes out clean. Allow to cool on a wire rack.

To Glaze

Mix together the glaze ingredients, adding more sugar or milk until you get the desired consistency. It needs to be thin enough that can be drizzled over the tops of the cooled scones. With a spoon drizzle the glaze over the top of the scones and let dry.

Makes 6 scones

Have a wonderful Saturday!