I love, love, love scones! Especially when they are warm, right out of the oven. These Maple Oatmeal Scones are my absolute favorite and made with whole-grain, wholesome ingredients. They are my most popular scone sold at our local farmers market and in my cooking classes. Kids adore the sweet, nutty flavor of these baked goodies.
Ingredients:
- 3½ cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup quick oats, plus additional for sprinkling
- 2 tblsp baking powder
- 2 tblsp organic sugar
- 2 tsp salt
- 1 lb. organic unsalted butter, cold and diced
- ½ cup organic buttermilk, cold
- ½ cup pure maple syrup
- 4 large organic eggs, lightly beaten
- 1 organic egg beaten with 1 tblsp milk for egg wash
Glaze:
- 1¼ cups powdered sugar
- ½ cup pure maple syrup
- 1 tsp pure vanilla extract
Instructions:
- Preheat oven to 400 degrees. Line baking sheet with parchment paper.
- In bowl of electric mixer fitted with paddle attachment, combine all-purpose flour, whole wheat flour, oats, baking powder, sugar and salt. Blend the cold butter in at lowest speed and mix until mixture resembles coarse crumbs.
- In separate bowl, whisk buttermilk, maple syrup and eggs and add quickly to flour mixture. Mix just until blended. Dough may be sticky.
- Dump dough onto floured surface and roll dough 1” thick. You should see lumps of butter in dough. Cut into 3” circles with cookie cutter and place on parchment lined baking sheet.
- Brush tops with egg wash. Bake for 20-25 minutes or until tops are golden brown.
- While scones are baking, make glaze by combining powdered sugar, maple syrup and vanilla. When scones are baked, cool for 5 minutes and drizzle each with 1 tblsp glaze and some quick oats.
Yields one dozen scones.
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