Easy-to-make Maple Oatmeal Scones
The BALTIMORE SUN
She said these scones are easy to make and always well liked by young and old. Unlike some scones that can tend to be on the dry side, these turned out light and soft on the inside with a slight crunch on the outside. You can control the degree of sweetness with the amount of glaze you use. While the recipe says it makes 14 scones I found it made quite a few more than that. The recipe could easily be cut in half or you could freeze some and bake them off when you need them.
Makes 14 sconesFor the scones:
3½ 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
½ cup cold buttermilk
½ 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:
1¼ cups confectioners sugar
½ cup pure maple syrup
1 teaspoon vanilla extract
Pre heat oven to 400 degrees. 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 or wedges and place on a baking sheet lined with parchment paper.
Brush the tops with the 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 with about 1 tablespoon of the glaze. Sprinkle some uncooked oats on the top for garnish if desired.