Maple Syrup Breakfast Scones With Cappuccino Glaze

1. 1

   Preheat oven to 400 F. Line a baking sheet with parchment paper.

2. 2

   Add the flour, oats, baking powder, baking soda and salt to the bowl of your food processor. Pulse a few times to combine. Add the diced butter and process until the mixture looks like coarse meal, about 10-15 seconds. Transfer the mixture to a large bowl and add the diced cream cheese and pecans (if using), mixing to distribute them evenly.

3. 3

   In a measuring cup, use a fork to beat the maple syrup, milk and the egg until combined. Make a well in the center of the dry ingredients and pour in the wet ingredients. Use a fork to mix the wet and dry together until the dough starts to come together - don't overmix. Flour your hands and gather the dough then divide it into 2 equal pieces. On a lightly floured work surface, gently shape each half of the dough into a disk that is about 1 1/4 inches tall - you don't want to compress the dough too much. Cut each disk into 6 wedges (they will be small) and transfer them to the prepared baking sheet. Whisk the second egg plus 1 teaspoon of water in a small bowl. Brush the egg wash generously on the tops of the scones.

4. 4

   Bake for 18-22 minutes, or until golden brown and firm on top. Transfer the scones to a wire rack to cool.

5. 5

   Meanwhile, make the glaze. Combine the instant coffee, water, vanilla and salt in a small bowl. Stir to dissolve the coffee. Whisk in the half and half and the the confectioners' sugar until the glaze is completely smooth. Drizzle the glaze over the cooled scones.

* Per serving · 4 servings · Values may vary.

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