Oatmeal Maple Scones

Position a rack in the center of the oven, and heat the oven to 350 degrees F.

Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, oats, baking powder, baking soda, salt, pecans, and raisins on low speed for 10 to 15 seconds, or until combined. Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grab-size pieces are still 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.

Remove the bowl from the mixer stand. With a rubber spatula, scrape the bottom and sides of the bowl to ensure that all of the dry ingredients are mixed into the dough. Using a 1/3 cup dry measuring cup, drop mounded scoops of the dough onto a baking sheet, forming 8 scones and spacing them 2 to 3 inches apart. (At this point, the unbaked scones can be frozen, tightly wrapped in plastic wrap for up to 1 week. Proceed as directed, baking directly from the freezer and adding 5 to 10 minutes to the baking time.

Bake for 30 to 35 minutes, or until the scones are golden brown on top. Transfer to a wire rack to cool for 30 minutes.

to make the maple glaze While the scones are cooling, in a small bowl, whisk bother the confectioners sugar, maple syrup, and enough of the water to make a smooth, pourable glaze. You should have about 1/2 cup. (The glaze can be made ahead and stored in an airtight container at room temperature for up to 1 week.)

When the scones have cooled, brush the tops evenly with the maple glaze and serve.