Oatmeal Maple Scones

Preheat oven to 350ºF.

Using a stand mixer fitted with a paddle, or handheld mixer, mix together the flour, oats, baking powder, baking soda, cinnamon, salt, pecans, and dried cranberries on low until just combined. Add the butter and beat on low for about 30 seconds until the butter mixture resembles a grape-sized crumble.

In a small bowl, whisk together the cream, maple syrup, and egg until thoroughly mixed. On low speed, add the cream mixture to the butter mixture and beat for about 30 seconds, just until the dough comes together; don’t overmix. The mixture will be slightly wet; that’s normal.

Remove the bowl from the mixer stand and scrape down the sides of the bowl with a rubber spatula. Using a 1/3 cup measuring cup, drop scoops of dough onto a parchment-lined baking sheet. There should be enough dough to form 8 scones. Space them 2-3 inches apart on the baking sheet. I fit all 8 scones on one baking sheet; however, if the pan looks crowded you can add some to another baking sheet.

Bake for about 30-35 minutes, or until the scones become golden brown. When done baking, let cool for 20 minutes before drizzling on the glaze.

For the glaze, in a small bowl, whisk powdered sugar, cinnamon, maple syrup, and water until smooth. Drizzle over cooled scones.