Nikkilooch

Ingredients

• 1/4 cup granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons cold butter, in cubes
• 2/3 cup half-and-half or cream or cold buttermilk
• 1/2 praline pecans chopped
• For the glaze:
• 2 cups confectioners sugar
• 4 tablespoons maple syrup
• 2 teaspoons vanilla

Instructions

1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2. In a food processor or large bowl combine sugar, flour, baking powder and salt. Mix or pulse to combine.
3. Add the cold, cubed butter. Pulse until a meal-like texture has be formed. If using a bowl, work butter in with your fingertips or a pastry cutter until it is the right consistency (like a course meal).
4. Add cream and chopped pecans. Stir or pulse until just combined but still crumbly.
5. Put dough out on a floured surface and knead 2 or 3 times until the dough becomes less crumbly.
6. Pat out into a circle shape about 1/4 inch thick.
7. Cut the scones like you would a pie into slices. Place on the lined baking sheet.
8. Bake for 12-15 minutes until the scones start to lightly brown.
9. Let the scones cool completely (if you can) while making the glaze.
10. Combine all of the ingredients then drizzle over the top of the cooled scones. The glaze will be quite thick, this is how I like it. If you prefer a runnier glaze, add more maple syrup.

Ingredients

• 3 tablespoons butter
• 3 cups old-fashioned rolled oats
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup coarsely chopped walnuts
• 1 cup milk
• 2 large eggs
• 2 tablespoons maple syrup
• 1 tablespoon vanilla extract
• 1 cup fresh blueberries

Instructions

1. Preheat the oven to 350°F.
2. Place the 3 tablespoons butter in a saucepan on the stove top and heat until butter is just melted. Remove it from the heat and let it cool.
3. Mix together the oatmeal, brown sugar, baking powder, salt, cinnamon, and walnuts in a large mixing bowl.
4. Whisk together the milk, eggs, cooled melted butter, maple syrup and vanilla extract in a separate bowl. Pour over the dry ingredients and mix together until everything is evenly combined.
5. Fold in the blueberries until evenly distributed.
6. Line a cupcake tin with paper liners. Fill the liners 3/4 full with the oatmeal mixture.
7. Bake for 20-25 minutes or until golden brown around the edges.

Ingredients

• 1 2/3 cups white whole wheat flour
• 1/4 cup packed light brown sugar
• 3/4 teaspoon cinnamon
• 1 tablespoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/3 cups old-fashioned rolled oats
• 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon pieces
• 2/3 cup well-shaken buttermilk plus additional for brushing

Instructions

1. Put oven rack in middle position and preheat oven to 425°F.
2. Sift together flour, 1/4 cup brown sugar, cinnamon, baking powder, baking soda, and salt into a food processor. Add 1 1/3 cups oats and pulse 15 times. Add butter and pulse until mixture resembles coarse meal with some pea-size lumps. Transfer to a bowl.
3. Add buttermilk and stir with a fork until a dough just forms. Gently knead on a floured surface 6 times.
4. Pat into a 9-inch square (1/2 inch thick). Cut into 9 (3-inch) squares. Cut each square diagonally to form 2 triangles. Transfer to an ungreased baking sheet.
5. Brush with buttermilk and sprinkle with a little brown sugar and oats.
6. Bake until golden brown, about 16 minutes.

Ingredients

• 1 1/2 stick of unsalted butter, divided (or 6 ounces–2 ounces to be melted; 4 ounces should be cold)
• 1 cup all-purpose flour
• 1 cup white whole wheat flour
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup buttermilk, cold and shaken
• 2 large eggs, cold
• 1 Tablespoon milk or water

Instructions

1. Preheat oven to 450F.
2. In a small saucepan, melt 1/2 stick of butter (2 ounces) over medium low heat. Once the butter starts to foam up, stir continuously until the butter turns a golden brown hue and little brown specks start to appear. Remove from heat and let brown butter cool to room temperature.
3. In a large bowl, mix together the all-purpose flour, baking powder, baking soda and salt. Working quickly, add the cubed butter (4 ounces) and break it up with your hands (or mix in a food processor) until all of the butter is broken into bits and resembles small peas.
4. In a measuring cup, whisk together the buttermilk and 1 egg. Add the brown butter to the buttermilk mixture and whisk once more.
5. Add the buttermilk/brown butter mixture all at once to the flour mixture. Mix until barely combined. Lightly dust your kitchen counter with flour and dump the dough onto it. If it’s a bit shaggy, that’s okay. Knead a few times to bring it all together (4 to 5 times). Press or gently roll the dough into a 1-inch thickness. Cut out the biscuits using a 2-inch biscuit butter. You should get about 7 biscuits. You can recombine the scraps and get two more biscuits. Transfer them to a parchment lined baking sheet.
6. After the biscuits are cold, brush the tops of with egg wash (1 egg beaten with Tablespoon of milk or water) and bake in oven or 13-15 minutes, or until tall and golden brown.