English Maple Scones
The scones can be cut out ahead of time and stored in the refrigerator, wrapped in plastic, for up to two days; bake just before serving.
- FOR THE SCONES
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 cup whole-wheat flour
- 1 cup quick-cooking oats, such as McCann's quick-cooking Irish oatmeal,
- plus more for sprinkling (optional)
- 2 tablespoons baking powder
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 1 pound (4 sticks) cold unsalted butter, cut into small cubes
- 1/2 cup cold buttermilk
- 1/4 cup pure maple syrup
- 4 extra-large eggs, lightly beaten
- 1 extra-large 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
1. Preheat the oven to 400° with rack in center. In the bowl of an electric mixer fitted with the paddle attachment, combine all-purpose flour, whole-wheat flour, oats, baking powder, sugar, and salt. Blend butter in at the lowest speed, and mix until butter is in pea-size pieces. In a medium bowl, combine buttermilk, maple syrup, and 4 eggs; mix to combine. Add egg mixture to flour mixture. Mix until just blended. The dough may be sticky.
2. Place dough on a well-floured surface. Roll dough out to a 3/4- to 1-inch thickness with a well-floured rolling pin (there will be lumps of butter in dough). Cut into 3-inch rounds with a plain or fluted cutter, and place on a parchment-lined baking sheet.
3. Brush tops of scones with egg wash. Bake until tops are crisp and insides are done, 20 to 25 minutes. Remove baking sheet to wire rack to cool for 5 minutes.
4. Make the glaze: Combine confectioners’ sugar, maple syrup, and vanilla. Drizzle each cooled scone with 1 tablespoon glaze (the warmer the scones are when glazed, the thinner the glaze will be). Sprinkle with uncooked oats, if desired, and serve.