One of my favorite hobbies is sampling foo-foo baked goods or gourmet main dishes and then trying to recreate them at home. So a few years ago I was a woman on a mission after tasting maple oatmeal scones at a fancy coffee chain. (For those of you who want to guess, it wasn’t Caribou Coffee or Dunn Brothers and it’s name began with “s.”)

After perfecting and the recipe and enjoying the scones a few times, they slipped my mind -  like so many things do the older I get - until last weekend when a hankering for scones crept up on me. Alongside bean soup, it was a yummy winter meal. My husband commented more than once on how tasty the scones were, and giving them the coveted Hiram Seal of Approval.

They’re easy to make so give them a try and leave a comment about whether or not they receive your family’s seal of approval, too.

Maple-Oatmeal Scones

1 3/4 cup flour                                                3/4 cup old-fashioned oatmeal

2 1/2 teaspoons baking powder                  1/2 teaspoon salt

1/3 cup butter, softened                               1 egg, beaten

1/4 cup maple syrup                                      2 - 3 tablespoons 1/2 & 1/2 or buttermilk

Preheat oven to 425 degrees. Mix together dry ingredients. Cut in butter. Add egg, maple syrup and just enough 1/2 & 1/2 or buttermilk for the dough to form a ball. (Less liquid is better than more.) Shape dough into a circle about 1 inch thick on a greased cookie sheet. Cut circle into 12 wedges. Pull every other wedge a few inches out of the circle. Sprinkle with sugar. Bake 10 minutes. Serve hot.