Oatmeal Maple Scones

This morning my friend Diane and I went for a great walk about 6:30 a.m. When we returned we began preparing this wonderful recipe from Ina Garten's cookbook. For some reason, I was a bit intimated by baking scones. But, I have to tell you that they were not difficult and the end result was spectacular! I won't be afraid to try another scone recipe now.

These scones are delicious and beautiful to look at. Give them a try (they definitely give Starbuck's scones a run for their money at a fraction of the cost).

For more info on the Barefoot Contessa click here.

Here's the recipe:



Oatmeal Maple Scones from Ina Garten's Barefoot Contessa Cookbook


3 ½ cups all purpose flour

1 cup whole wheat flour

1 cup quick cooking oats, plus additional for sprinkling

2 tablespoons baking

2 tablespoons granulated sugar

2 teaspoons salt

1 pound cold unsalted butter, diced

½ cup cold buttermilk

½ cup pure maple syrup

4 extra large eggs, lightly beaten

1 egg beaten with 1 tablespoon milk or water, for egg wash

GLAZE

1 ¼ cups confectioners’ sugar

½ cup pure maple syrup

1 teaspoon pure vanilla extract



Preheat the oven to 400 degrees

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 in 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. Flour your hands and a rolling pin and roll the dough ¾ to 1 inch thick. You should see lumps of butter in the dough. Cut into 3 inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Bake for 30 to 25 minutes, until the tops are crisp and the insides are done.

The make the glaze, combine the confectioners’ sugar, maple syrup, and vanilla. When the scones are done, cool for 5 minutes, and drizzle each scone with 1 tablespoon of the glaze. Sprinkle some uncooked oats on the top for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

If you try these, let me know what you think.

Enjoy!