Maple Oatmeal Scones

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Maple Oatmeal Scones

 

3-1/2 cups all-purpose flour, plus more for dusting

1 cup whole-wheat flour

1 cup quick-cooking oats, plus more for sprinkling

2 tablespoons baking powder

2 tablespoons granulated sugar

2 teaspoons salt

2 cups (4 sticks) cold unsalted butter, cut in small cubes

5 extra-large eggs

1/2 cup cold buttermilk

1 cup maple syrup

1 tablespoon milk, optional

1 1/4 cups confectioners' sugar

1 teaspoon pure vanilla extract

 

 

 

 

 

 

1. Heat oven to 400 with rack in center.

2. In the bowl of an electric mixer fitted with the paddle attachment, combine

all-purpose flour, whole-wheat flour, oats, baking powder, sugar, and salt.

Blend the butter in at the lowest speed, and mix until butter is in pea-size

pieces. Lightly beat 4 eggs. Combine buttermilk, 1/2 cup maple syrup, and beaten

eggs. Add to flour mixture. Mix until just blended. The dough may be sticky.

3. Dump dough out onto a well-floured surface, making sure it is combined. Roll

dough out to 3/4- to 1-inch thickness with a well-floured rolling pin. (There

will be lumps of butter in dough.) Cut in 3-inch rounds with plain or fluted

cutter, and place on a prepared baking sheet.

4. Lightly beat remaining egg with milk or 1 tablespoon water. Brush tops of

scones with egg mixture. Bake until tops are crisp and insides are done, 20 to

25 minutes. Remove baking sheet to wire rack to cool for 5 minutes.

5. Make a glaze by combining confectioners' sugar, remaining 1/2 cup maple

syrup, and vanilla. Drizzle each scone with 1 tablespoon glaze. Sprinkle with a

little uncooked oats, if desired.

 

Makes 14 large scones

 

Source: The Barefoot Contessa Cookbook by Ina Garten. 1999

Formatted by Chupa Babi: 06.03.08

 

 

 

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