Maple Oatmeal Scones

This recipe is courtesy of Ina Garten. This is not your usual scone. This is not a Starbucks scone. This is a scone that is light in texture and doesn’t just lay on your stomach like a brick, one of the Pilot’s complaints about scones. The Maple glaze adds to the moist texture of this exceptional scone.

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 tsp. vanilla

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer using the paddle attachment. Combine the flours, oats, baking powder, sugar and salt.

Blend in the cold butter at lowest speed and mix until the butter is pea-sized pieces.

Do not email me on how bad butter is for you.
I already know that but it is just so beautiful.
You can’t begin to describe the taste!

Combine the buttermilk, maple syrup and eggs and add to the flour/butter mixture.

Mix until just blended. The dough will be sticky. Put the dough on a floured surface making sure it is combined well. Lightly sprinkle the dough with flour and roll to 3/4 to 1-inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a floured 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. The warmer the scones are when you glaze them, the thinner the glaze will be.

14 large scones

The next time I make these I’m going to use a regular glaze. I love the taste of the Maple glaze but it doesn’t ever “dry” the way regular glaze does and makes it harder to store these scones since they can’t be put on top of another. Either glaze will do well on this marvelous scone. Buon appetito!