Maple-Oatmeal Scones

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I never made scones before and I loved these yes it was a bit of work but I did not minde and my 20 year old Kitchen Aid professional mixer handled it with no problem.

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I made them exactly as directed. Although they tasted healthy, I do not feel they were worth the trouble. Also, a waste of a pound of butter too... My 5qt kitchen-aid mixer had a hard time mixing them. The motor was making a lot of noises. There's no way I could have mixed by hand.

So disappointing.

I'm sending the rest of them to work with my husband since software engineers will eat anything.

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Loved them! I almost followed the recipe exactly. I did not have pure maple syrup on hand, so I used what I had...pancake syrup. Ina would be so disappointed. But other than that, the scones were made just as the recipe instructs. I did not have a biscuit cutter (believe it or not so I made them like drop cookies. Still came out round, and fabulous! I forgot to add the garnish of oats on top, but did make the glaze. Perfect amount of sweetness for breakfast. Will make again!

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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!

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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.

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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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I have to admit I haven't made these yet but I don't see how they could be bad with maple and oatmeal flavors. Like Ina says "How bad can THAT be?" My question is I want to make these tomorrow morning (IF we don't lose power because of Hurricane Irene! but I don't have the quick cooking oats - just the regular old fashioned. Think I can sub them and are any other alterations needed?

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I love these! They crunchy on the outside, yet soft and flaky and melt in your mouth on the inside. I will definitely make these again :

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Makes a lot and they are huge. Very tasty. A little soft. Fell apart when i bit into it. Would have preferred a crunchier outside. The flavor is awesome. Next time i will add toasted pecans to batter.

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These are amazing. I work as a baker in a high end coffee shop and we sell these often. To change it up a bit, I replace the maple syrup with molasses and add dried blueberries and use a plain powdered sugar glaze. We cannot keep these on the shelf.