Everyone knows the best part of autumn is the food and flavors that you can’t get in summer. Personally, I believe that a good old tomato soup and grilled cheese lunch will cure any ailment!

This year, students enrolled in Culinary Arts, Baking and Pastry, and Nutrition Wellness will gain wisdom from Lincoln’s own Chef Smith!

I was able to speak to Chef Smith about her favorite fall-inspired recipes. She recommended a plethora of incredible autumn dishes; my two favorites from her list were a comforting butternut squash soup with ginger, and a delicious oat scone with maple glaze. Here’s the recipe for the scones!

Preheat oven to 375°F. Yields 8 scones.

Ingredients:

• 2⅓ cups (300g) all-purpose flour
• 1¼ cups (122g) rolled oats, ground
• ½ tsp (2.75g) baking soda
• 1 Tbsp (13g) baking powder
• ⅔ cup (132g) sugar, granulated
• 14 Tbsp (200g) butter, unsalted – cold, cut into small pieces
• ½ tsp (3.75g) salt, kosher
• ¼ cup + 2 Tbsp (100g) buttermilk
• ¼ cup + 2 Tbsp (100g) heavy cream
• 1⅓ cups (150g) *walnuts, pecans or apricots (optional)

Directions:

1. Process oats in food processor or blender until coarse.
2. Blend all dry ingredients together.
3. In a mixer with a paddle attachment, blend butter, sugar, and salt for about 4 minutes.
4. Add dry ingredients to butter mixture.
5. Add liquid and mix into a smooth dough. Do not overmix! (If using nuts, mix half the amount of coarsely chopped nuts into the dough. If using dried apricots, add all the apricots to the dough.)
6. Bake off or chill the dough overnight, wrapped in plastic wrap.
7. To form the scones, on a lightly floured surface, press the dough into a 10” round disk that is slightly domed in the center. If using nuts, evenly press the remaining nuts into the top of the disk.
8. Using a sharp knife, mark the disk into 8 even wedges, then cut them.
9. Place onto a parchment lined baking sheet, evenly spread them out as they will rise while baking.
10. Bake for 20 minutes, turn the pan part way through so they brown evenly. While the scones are baking you can mix the maple glaze (recipe below).
11. To test for doneness, the scones will be golden brown, have risen in the center and when lightly touched they will spring back. Remove from the oven.
12. Allow to cool on the pan for 5 minutes, then evenly drizzle the Maple Glaze over the scones.

Maple Glaze:

• ½ cup powdered sugar
• 2 Tbsp maple syrup
• 1 Tbsp heavy cream