I did it! I combined my never-ending love for waffles, with the best scone recipe in the history of ever. Oh yeah, and made it somewhat healthy. (Healthier than the scones anyway) Enjoy!
Maple Pecan Scone Waffles:
1 c. + 2 Tbsp. flour
1 c. oatmeal
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 Tbsp. pure maple syrup (no imitation corn syrup, yo)
1 1/2 c. soy milk (I used TJ's coconut milk)
1/2 c. applesauce
3 Tbsp. butter, cut into small pieces
1/2 c. pecans
Toast the pecans, either in a toaster oven for about 8 minutes at 350*, or on the stove in a small frying pan. When they are darker and smell delicious, they are done. Don't burn them!
In a large bowl, mix together all of the ingredients, except for the butter. When it is stirred together pretty well, add the butter. Bust out your hand blender (or a regular blender) and blend it all together. (*This is a new secret trick that I have discovered, to make your waffles more fluffy and less apt to stick to the waffle iron. It also makes it all the same consistency with the oaty bits. Do not skip this step!*) Lastly, fold in the toasted pecans.
Finally, make the streudel topping:
1/4 c. flour
1/4 c. brown sugar
about 1 Tbsp. maple syrup
less than 1 Tbsp. vegetable oil
2 dashes of cinnamon
In a small bowl, mix together the flour, sugar and cinnamon. Drizzle in the maple syrup, and stir with a fork. Then add some oil. After it's mostly incorporated, mix it with your hands. Add more syrup or oil as needed, until it gives you some big crumbs. Taste if necessary. (It might be necessary.)
Heat up your waffle iron, and spray with nonstick cooking spray. Pour in about 2 1/2 ladles' worth of batter, then dot the top with the struedel. Close the top and bake until it dings.
Add some syrup, and enjoy the crunchy caramelized bits. John has dubbed these the best waffles in the world (i.e. Aliens would keep us alive just to make them, if they were invading us, and would otherwise get rid of the Earth.). That's pretty high praise. :)