You could find scones at your local café, buy some at a bakery, eat one at the airport gate, or snack on ‘em at a bookstore. But now you can take a batch hot out of the oven whenever you have a hankering. If you’re having overnight guests, bake a batch, wrap and freeze. Then set them out with some fresh fruit and juice for breakfast. Maple Oatmeal Scones don’t take any special mix-ins like dried fruit or nuts. They’re simple and just plain good.
2011 AniversaRecipe – Boeuf Bourguignon Soup
Recipe: Maple Oatmeal Scones
Prep Time: 15 Minutes | Cook Time: 23 Minutes | Yield: 16 Scones | Level: Easy
- 4 eggs, lightly beaten
- 1/2 cup buttermilk
- 1/2 cup maple syrup
- 4 1/2 cups flour
- 1 cup quick oats, plus extra for garnish
- 2 Tbsp baking powder
- 2 Tbsp sugar
- 2 tsp salt
- 1 1/2 cups cold butter, diced
- 1 1/4 cups powdered sugar
- 6-8 tbsp maple syrup
- 1/2 tsp vanilla
1 Preheat oven to 400 degrees.
2 In a small bowl, beat together 4 eggs, buttermilk and 1/2 cup maple syrup then set aside.
3 In a medium bowl, gently combine the flour, 1 cup oats, baking powder, sugar and salt.
4 With a pastry cutter or your fingers, blend the cold butter until pea-sized. Add the egg mixture and stir just until blended. The dough will be sticky.
6 Cut into 3-inch rounds and place on a baking sheet sprayed with cooking spray or lined with parchment.
7 Whisk 1 egg and 1 tablespoon milk. Brush scones with egg wash. Bake at 400 degrees for 20-23 minutes. Remove to a cooling rack and cool for 5 minutes.
8 In the meantime, combine powdered sugar, 6-8 tablespoons maple syrup and vanilla. In a circular motion, drizzle scones with glaze then sprinkle with a few raw oats for garnish.
Buttermilk – Use 1 Tbsp vinegar and enough milk to make 1/2 cup and let stand for 3-5 minutes.
Maple Syrup – To make syrup from your pantry, click here. This recipe calls for about 1 cup of syrup.
- Exchange quick for regular oats to boost texture.
- Increase the butter to 2 cups for richer scones.
- Increase the sugar to 1/4 cup for sweeter scones.
- Add a dash of cinnamon to the glaze for added spice.
Inspiration – Ina Garten
Cook with Sauces
by Helen Horton
Photographs by Helen Horton
Updated: March 20, 2012