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Ingredients
For the Scones:
- 3 1/2 cups Flour
- 1 cup Whole-Wheat Flour
- 1 cup Quick Cooking Oats plus additional for sprinkling
- 2 tablespoons Baking Powder
- 2 tablespoons Sugar
- 2 teaspoons Salt
- 1 pound Unsalted Butter cold, diced
- 1/2 cup Buttermilk cold
- 1/2 cup 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 Maple Syrup
- 1 teaspoon Vanilla Extract
Ingredients
For the Scones:
For the Glaze:
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Instructions
- 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.
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