Tea (or Coffee) and Scones.

Yes, I might have the odd kitchen disaster and silly recipe mistake, but the truth is, I can usually get down a recipe on the first try even if I know I can subsequently make it better, because I become obsessive about observing every detail.  If I decide to experiment, I do a lot of research.  Will this flavor taste OK with that one? Will this substitution affect any of the other ingredients?  Will this recipe be a total failure if I don't use Grade AA Extra-Large organic eggs from free-range chickens and instead only have regular Grade AA Large eggs from chickens that don't range freely?

I don't have time for this "the chicken or the egg" nonsense.

I think about which egg makes a better cake.

I've only recently gotten to where I feel comfortable trusting my instincts while experimenting.*  So these maple butterscotch scones came out well on the first try. I still have a few thoughts that might come in handy if you want to make them:

1) Because baking powder can lose some of its "oomph" if refrigerated**, I think refrigerating the scones overnight is a step you can leave out.
2) It's easiest to remove the scones from the pan after baking if you use a large knife to fully separate them and then let them cool just a bit on the pan.  They can be sticky and fall apart otherwise.
3) If desired, you can use 2 1/2 cups of the quick-cooking oats and leave out the walnuts.

The first time I made these, I didn't refrigerate the dough overnight, though I did the second time to see if it made them better.  I think I can safely say it's an unnecessary step.  And even though the recipe says to serve them warm, they're just as good at room-temp.  I made the first batch without walnuts, because my other half says he doesn't like the taste.  Upon trying each, I suppose my reaction could have been more sympathetic...

Really.  The taste is practically identical.

10 points from Ravenclaw.

But that is especially good news if you don't like or are allergic to nuts.  

The main thing to remember when toasting the oats and walnuts is that the color of the oats won't change drastically.  You'll smell the walnuts before seeing any change in color, which is when they should be taken out of the oven.

Just as a general rule for pastries: wet ingredients are mixed separately from dry ingredients and then added to the dry ingredients.  (And yes, I do sometimes use a potato masher to cut in butter.  I find it works pretty well to use the edge of it with a chopping motion like a knife, and it won't scratch up the bowl.)

I had some camera difficulties with my photos from here on out*** but once the wet and dry ingredients are mixed, the texture should resemble oatmeal cookie dough, only a bit stickier.

Once baked, they'll be golden brown and actually feel a lot like cookies, although unlike cookies, they will have risen, not quite doubled in size but definitely a noticeable amount.

I let them cool a little, then put them on a sheet of parchment paper to glaze them.

When they're done, I definitely recommend having one with a cup of coffee (or tea, or milk, or whatever your drink preference).  Just to make sure they came out OK.  

DEEMS THIS RECIPE:

Easier than pie.

*I have a hunch that anyone who says nonchalantly, "Oh, I just throw things together," is hiding the fact that they had to learn how to "throw things together."

**For scones and heavier batter and dough, if you need to refrigerate/freeze them, baking powder won't lose much potency.  It's just not a step you need to do.  With lighter batters, like pancake batter, if you're not going to eat them right away, the best idea is to cook/bake and then store.  

***Official Dx: Situational Technical Ineptitude.  I accidentally changed the focus and lighting and only this afternoon found how to revert to the original settings...