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SCONES - Maple Oatmeal Scones
Nb persons: 0
Yield: About 14 Scones
Preparation time:
Total time:
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| INGREDIENTS: For the Scones | |
| 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 For the Glaze | |
| 1 1/4 cups | confectioners' sugar |
| 1/2 cup | pure maple syrup |
| 1 teaspoon | pure vanilla extract |
DIRECTIONS:
For the Scones
1. Preheat the oven to 400 degrees F.
2. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt.
3. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces.
4. 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.
5. 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.
6. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.
7. Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
For the Glaze
1. To make the glaze, combine the confectioners' sugar, maple syrup and vanilla.
2. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze.
NOTES:
- Ina used Irish Quick Cooking Oats; I used Quaker.
- The dough is very sticky, so don't be alarmed, just make sure you work on a well floured surface.
- I let my scones cool for about 10 minutes before drizzling on 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.
Adapted from Ina Garten
Recipe uploaded with Shop'NCook for iPhone.
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