Frosted Maple Oat Scones

I find it a bit comical how runners label their races numerically. Like for instance they'll say, "This summer, I am running my first marathon..." It is as if they assume there will most certainly be more than one of these insane endeavors. I mean, what could be better than running 26.2 miles?! Doing it TWICE, I'm sure. Anyway, like I said, this race-speak makes me laugh and yet, until I edited it just now, the first sentence of this post read "Back in October, I ran my second ever half marathon." I guess that makes me officially a runner if I've been caught up in the lingo.

But the point here is, I never thought there would be a second half marathon for me. Running 13.1 excruciating miles after birthing two babies was less than enjoyable. The fact that I peed my pants about 11 miles in was quite possibly a huge part of that. (WHY DID NO ONE EVER TELL ME THIS HAPPENS TO WOMEN?! If you are a new runner, allow me to spare you the trauma and let you in on a little secret: SOMETIMES RUNNERS PEE THEIR PANTS. Not just a little moisture down there, but a full-on-bladder-emptying-fill-up-your-running-shoes kinds of release. Gross, I know. But hey, don't feel bad if it happens to you. Consider yourself officially part of the club!) Anyway, after my first half, which I did actually complete, wet shoes and all, I decided I would actually rather birth a third baby than do that ever again. And so I did. Have that third child, I mean.

Well, as it turns out, running half marathons is a lot like birthing babies in that, you experience this whole amnesia thing and suddenly all you remember are the good parts which makes you want to do the craziness all over again. This might explain why runners preemptively refer to long races as their "first" half marathon (or whatever the distance) because they know they will eventually succumb to similar races again and again because running is just addictive like that. So yeah, that's how I found myself at the starting line of my second half marathon this past October. I'm just a wee bit competitive and something in me kicked into high gear and I was determined to redeem my previous race and make this 13.1 miles "fun." I wanted to walk away from the finish line feeling positive, maybe even with a slight preference toward doing another race over birthing a fourth baby. Let's be honest. I also really walked to walk away with dry pants. I'm happy to report, I achieved both goals.

Following the race, my husband and my three mini fans and I convened at our favorite local coffee shop to re-ingest any and all calories that I burned during my morning run. We were nearing the front of the counter when my eyes fell upon the three huge, frosted maple oat scones displayed in the case before me. They were perfectly golden brown in color, their maple glaze dripping down the sides in the most mouthwatering of fashions. I knew instantly that one of these scones NEEDED to be my breakfast. Nothing else would satisfy the now rather intense hunger pangs that were building in my stomach. I glanced at the single customer in front of us, willing her to hurry up and place her order so I could get my hands on a scone. It was then that I noticed the direction of her gaze. She also was looking at the maple scones! Now she was pointing at them! My eyes widened as I read her lips: "I will take all three please." Noooooooo!!!!! I had to clasps my hand over my mouth to keep from calling out. What on earth is she going to do with THREE maple scones?!? I'll bet you my entire life savings SHE didn't just run 13.1 miles. But it was too late. The scones were history and I was forced to settle on some unmemorable pastry that was second rate at best. Sigh.

I don't know why it never occurred to me to GO HOME AND MAKE MY OWN (umm, maybe because I'd just been running for nearly two straight hours and was just a little tired??) but the thought never even crossed my mind. Until this past Friday, that is. I'd returned to that very same coffee shop for a little time to myself and was delighted to spy one last giant maple scone in the display case. I'd come for a cup of coffee but suddenly I had a scone score to settle. I glanced behind me, almost hopeful I'd spy the Three Scone Lady wistfully watching as I snatched the very last one (yes I'm sick like that) but alas there was no one there. No matter. I could settle the score solo.

You guys, I DEVOURED that scone. It was so good. And suddenly it dawned on me that - hey! I could make these! So make them I did. On Sunday afternoon, I found a recipe online that I altered ever so slightly and pretty soon the scent of maple syrup was wafting through the house. The recipe originally called for whole wheat pastry flour (which I didn't have) so I just used the bag of whole wheat white flour from Trader Joe's that I had on hand. They turned out soft and moist and I don't know that I would have been able to tell they contained whole wheat flour had I not been the one making them. The frosting of course is the best part of the recipe and you can feel free to adjust the ratio of maple syrup to powdered sugar depending on whether more of a glaze-type or frosting consistency is desired. I wish I could say I can 13.1 miles this morning before I stuffed my face with one of these. But I didn't.

Frosted Maple Oat Scones
(adapted from anoregoncottage.com)

2 1/4 cups whole wheat flour
1/2 cup whole rolled oats
1 Tbsp baking powder
1 Tbsp brown sugar
1/2 tsp salt
3/4 cup cold butter, cut into small pieces
1/4 cup. buttermilk
2 eggs
1/2 cup pure maple syrup, divided
1 1/4 cups powdered sugar

Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.

Combine the first 5 ingredients (flour through salt) together in a large bowl. Cut in the butter pieces using two knives or a pastry blender until small pea-sized pieces form.

In a separate small bowl, stir together buttermilk and 1/4 cup of the maple syrup and then whisk in the eggs with a fork until beaten. Add wet ingredients to the flour mixture and stir just until blended (the dough will be sticky still).

Turn dough out on lightly floured work surface and gently pat into a 1-inch thick circle with floured hands, being careful not to overwork the dough. Divide into 8 triangles and transfer to prepared baking sheet, placing each a couple inches apart.

Bake for about 15 minutes, or until lightly browned. Transfer to a wire rack with wax paper underneath to catch any frosting drips.

For Frosting: Combine the remaining 1/4 cup maple syrup with the powdered sugar and whisk together until smooth. Divide the frosting evenly among the warm scones, spreading to cover the tops and serve as soon as possible.

Makes 8 large scones