Maple-Oatmeal Scones
- Level: Easy
- Yield: 14 large scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 555
- Total Fat
- 29
- Saturated Fat
- 17
- Carbohydrates
- 66
- Dietary Fiber
- 3
- Sugar
- 27
- Protein
- 9
- Cholesterol
- 130
- Sodium
- 341
- Total: 1 hr
- Prep: 15 min
- Inactive: 5 min
- Cook: 40 min
Ingredients
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
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-sized 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 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.