"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Maple Oatmeal Scones Recipe

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

Contributor:  
Contributor:  
Julie Babineau

Category:
Category:

Ingredients:  
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 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 powdered sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract

Directions:
Directions:
Preheat oven to 400.

In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar, and salt. Blend the cold butter in at the lowest speed and mix until the butter is pea-sized pieces. 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.

Dump the dough out onto a well-floured surface and be sure it is combined. Roll the dough 3/4 to 1 inch thick. You may see lumps of butter in the dough. Cut into 2-3 inch rounds and place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Bake for 20-25 minutes until the tops are crisp and the insides are done.

To make the glaze, combine the powdered sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of 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.

Number Of Servings:
Number Of Servings:
12-14 scones

 

 

 

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