My Phoenix friends will remember the particular glory of a cafe called Chestnut Lane that closed a few years ago after ruining all of our lives with the world’s best chocolate chip cookies, chopped chicken salad, and maple oatmeal scones.

I’m still mad at owner Polly Levine about it, but was thrilled to discover that the maple oatmeal scones I remember likely came from this Barefoot Contessa recipe. Same scones, at home, and they’re easy. Hooray.  I like to keep uncooked frozen scones in my freezer for emergency weekend breakfasts — or Saturday afternoon sweet tooth pangs, depending.

Make extra glaze, and glaze them twice. It’s great stuff. (Add salt to the glaze, though.)

I like to bring these to friends in need of comfort. It’s sophisticated nursery food combination: oatmeal, maple syrup, but so much better.