Maple-Oatmeal Scones

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This recipe is flat out teriffic. The key here is not to work the dough too much by making sure you see pea size pieces of butter in the dough. They are light and delicious with a wonderful glaze. Eat not only a breakfast treat but split between a few pieces of ham or smoked salmon. The wonderful maple glaze works well with both of these. My husband takes one out of the freezer every night. Defrost and heat on low wrapped in foil and they taste like they were just baked.

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Great recipe! The actual scone tasted like a regular biscuit, but the glaze was amazing!

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Ever since I saw this on the air I wanted to make them so I finally had the opportunity tonight. I didn't have any buttermilk so I made my own sour milk using milk with a little fresh lemon juice. I also didn't have whole wheat flour but I did happen to have whole wheat pastry flour so I used that in its place. This recipe was very easy to follow and to make. I've made scones many times and usually make them in the food processor but this time I used the mixer as instructed. I was a little worried when I saw them getting brown with 7 minutes to go still but they didn't burn and turned out great, light and fluffy. Sometimes it's hard for me to calculate time as I have a commercial convection oven so I always need to adjust the temp and time from recipes. I will make these over and over again. Thanks Ina.

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The topping was good...that was about it.

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Just made these and was a little disappointed, but I'm sure that was because of my own doing. I didn't have whole wheat flour, so I used more AP flour. I feel like I really missed out on the nuttiness of the whole wheat; my scones tasted a little too floury. Definitely do not recommend substituting, as I did.

The glaze was delicious, though- it was a perfect finishing touch.

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I just finished making the scones..followed the recipe exactly and they turned out perfect...light and nutty. This recipe is a keeper, but I always have good luck with Ina's recipes.

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I did make 2 substitutions which caused my scones to be pretty flat. They did not rise at all. I did not have buttermilk and did not feel like making it so I used heavy cream BUT forgot that I needed acid for the baking powder to react with. My mistake. I would have liked a little more maple flavor from the scones themselves but the texture was good and enjoyed the nutty flavor from the whole wheat and oatmeal. This was very easy to make. The dough is very wet and you do need a lot of flour on the board and your hands. This made about 25 scones although I did roll out dough to about 1/2 inch. Next time would make them thicker.
NOTE: I have her cookbook which has this recipe and on the side she does say she uses QUICK cooking IRISH OATS. So this recipe is correct.

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These scones are delicious. I substituted hazelnut flour for the whole wheat flour (prefer the flavor and like the added protein and left out the 2 T sugar. Absolutely wonderful.

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I made 1/4 the recipe and got about 5 good-sized scones out of it. Made exactly as written (less the egg wash. Had to grab a stick of butter out of the freezer, which I think was a good thing as they came out super-flaky and tender. Husband deemed them 'the best scones I've ever had.' I'll definitely be making these again!

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I watched this show today and Ina clearly stated that she was using good Irish Oats. She did NOT say to use Quick Oats! She also stated that the dough was very sticky and she floured both the work area as well as the top of the dough as she was working.