Ingredients
1 1/2 cups flour
1 3/4 cups old-fashioned rolled oats
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup pecans
1/2 cup golden raisins
1/2 cup (1 stick) cold unsalted butter (cut into 8-10 pieces)
1/3 cup cold heavy cream
1/2 cup maple syrup
1 cold egg
Maple Glaze
1 cup powdered sugar
3 tablespoons maple syrup
1-2 tablespoons water
Heat oven to 350 degrees F.
Using a stand mixer fitted with a paddle attachment (or a handheld mixer), mix together the flour, oats, baking powder, baking soda, salt, pecans, and raisins on low speed for 10-15 seconds or until combined. Scatter the butter over the top ad beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are visible.
In a small bowl, whisk together the cream, maple syrup, and egg until thoroughly mixed. On low speed, pour the cream mixture into the flour-butter mixture and beat for 20 to 30 seconds, or just until the dough comes together. It will be fairly wet.
Using a 1/3-cup measuring cup, drop mounded scoops of dough onto a baking sheet, forming 8 scones and spacing them 2-3 inches apart. Bake for 25 minutes and top with glaze.
