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Maple Oatmeal Scones Recipe

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This recipe for Maple Oatmeal Scones, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Len and Mishal Montgomery


1 1/4 c. powdered sugar
1 cup pure maple syrup
1 tsp. vanilla extract
3 1/2 c. flour
1 c. whole wheat flour
1 c. quick-cooking oats, plus addt'l for sprinkling
2 T. baking powder
2 T. sugar
2 tsp. salt.
1 lb. cold unsalted butter, diced.
1/2 c. buttermilk
4 extra-large eggs, lightly beaten
1 egg, beaten with 1 T. milk or water

Stir together powdered sugar, 1/2 c. maple syrup and vanilla in a bowl until smooth. Set aside.

Place flours, oats, baking powder, sugar, salt and butter in the bowl of an electric mixer with paddle. Blend at lowest speed until butter is in pea-sized pieces.

Mix buttermilk, remaining syrup (1/2 c.), and eggs in a bowl until combined. Add to flour mixture. Mix together on low speed just until blended. Dough will be sticky.

Heavily flour work surface. Place dough in center. Flour hands and rolling stick. Roll dough 3/4 to 1 inch thick. You should see lumps of butter in the dough.

Cut out three-inch rounds with a floured plain or fluted cutter. Brush each scone with egg wash.

Bake at 450 for 15-20 minutes until lightly browned. Let sit for 3-5 minutes and then spoon 1 T. (or so) of glaze on each scone. Immediately sprinkle with extra oats.

Number Of Servings:
Number Of Servings:
14-15 scones
Preparation Time:
Preparation Time:
40 minutes or so.
Personal Notes:
Personal Notes:
-I never use all 4 sticks of butter, more like 2 1/2 to 3 sticks.
-I buy whole wheat pastry (b/c it's whole grain and isn't as heavy as regular whole wheat) and only use 1 cup of regular all purpose flour and the rest whole grain flour.
-Instead of buying buttermilk, I just add about 1 T. of white vinegar to milk and wait 5 minutes. Same effect!
-I use a pastry cutter instead of the electric mixer with paddle to get the butter cut throughout the dough.
-I use a regular 3 inch drinking glass as my "cutter"; works well.
-I never truly use the egg wash, because it's just to make the top of the scone shiny, but the glaze pretty much covers the scone.
-The great thing about this recipe is that you can cut out the scones and refrigerate them for a week or so and then bake them when you want to. And you can make the glaze ahead of time and just keep it in a container until you're ready to bake!
-This is great for having friends over in the mid-afternoon, a brunch or a party.




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