Apparently scones get a bad rap for being hockey puckish or dense and tasteless or just generally bad. I don't know what scones other people are eating, but they certainly aren't eating mine.
This is Ina's recipe and it's pretty awesome. I was originally looking for a copy-cat recipe of the Starbuck's Maple Oat Nut Scone but decided that those aren't really that tasty. I went with something that I knew would be more well received. Ina did not disappoint. I normally forgo glazes (see: sour cream coffee cake last week) but several reviews I read of this recipe insisted that I not leave it out. Good thing I did my e-search. These would have been pretty bland without the glaze as the scone itself is not sweet at all. The outside was crisp (wait, is that the proper adjective to describe the outside of a scone?) and the inside was light and fluffy. I sort of with it was oatier but I'm weird and I like overly oaty things. Yet.. I'm not a huge fan of oatmeal. Unless it's steel-cut and freshly made by me. Hmmm.. I want oatmeal now.
Oh yea, I added some maple extract. So I guess I adapted the recipe. Go me. And I used rolled oats instead of quick cooking. Scandalous.
