Photo: Maple-Oatmeal Scones Recipe
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.
Photograph by Quentin Bacon
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By bakerwoman in Iowa
Iowa
on December 29, 2011
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I saw this recipe on Martha Stewart Living a long time ago, Ina was on the show making these. I live in the middle of rural Iowa. Cornfields and all, my daughter and I had to drive 15 minutes to get the ingredients to make these. We did them exactly as they were done on the show...Minus the stand mixer, I didn't have one! They turned out perfectly! I don't understand the issue with the butter. I pat them out as thick as the recipe states. Use a ruler...honestly use a ruler to be sure they are thick They are perfect every time I make them. I got a KA mixer just for this recipe because the butter is key. Make sure it is cold and cut into little bits!
By ohiomissy_5697313
Brecksville, OH
on December 08, 2011
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This is a wonderful scone, but I made these modifications which REALLY improved the flavor:
1. Subbed old-fashioned oats for the quick-cooking, did not change texture/flavor.
2. Subbed light brown sugar for white sugar and increased to 3 T (not packed. Increased sweetness just slightly.
3. Added 1 tsp ground cinnamon to flour mixture, added complexity to the flavor.
4. Added 1/4 tsp vanilla extract AND 1/2 tsp maple extract to egg/milk mixture to increase flavor.
These modifications gave me the Something Special I was looking for. It also gave the scones enough flavor to go without frosting, if you prefer.
By camohn
New Providence,PA
on August 31, 2011
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these are very good but fall short of Something Special. Hubby and I both felt the same way about them. He thought maybe they needed some nuts on top. I have some leftover butter pecans from makeing BP icecream...will sprinkle them on top next time...but still needs something inside too. I think maybe I will try adding some apple to it next time. It just needs "a little something else" for punch/to get a 5 here.
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