Maple-Oatmeal Scones

Maple-Oatmeal Scones
Adapted from foodnetwork.com
Maple-Oatmeal Scones

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

14

servings

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

14

servings

Adapted from foodnetwork.com

Ingredients

  • For the Scones:

  • 3 1/2

    cups all-purpose flour

  • 1

    cup whole-wheat flour

  • 1

    cup quick-cooking oats, plus additional for sprinkling

  • 2

    tablespoons baking powder

  • 2

    tablespoons granulated sugar

  • 2

    teaspoons salt

  • 1

    pound cold unsalted butter, diced

  • 1/2

    cup cold buttermilk

  • 1/2

    cup pure maple syrup

  • 4

    extra-large eggs, lightly beaten

  • 1

    egg beaten with 1 tablespoon milk or water, for egg wash

  • For the Glaze:

  • 1 1/4

    cups confectioners' sugar

  • 1/2

    cup pure maple syrup

  • 1

    teaspoon pure vanilla extract

Directions

Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky. Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper. Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done. To make the glaze, combine the confectioners' sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: