Maple Syrup Oatmeal Scones are rich and buttery.
Maple Syrup Oatmeal SconesCourse: Breads
These rich, buttery scones are made with pure maple syrup and drizzled with a maple syrup glaze.
1 ¼ cups flour
1 cup whole wheat or spelt flour
½ cup old fashioned rolled oats
1 Tbsp. baking powder
1 Tbsp. sugar
½ tsp. salt
1 cup cold butter
¼ cup buttermilk
¼ cup pure maple syrup
1 egg + 1 tsp. milk (for an egg wash)
1/2 cup icing sugar
2 Tbsp. maple syrup
- Preheat oven to 400 F and line a baking sheet with parchment paper.
- In a large bowl combine the flour, oats, baking powder, sugar and salt.
- Cut in the butter with a pastry blender or two knives until mixture resembles coarse meal (butter in pea-sized pieces or smaller). This can also be done in a food processor.
- In another bowl beat the eggs. Whisk in the buttermilk and maple syrup.
- Add the wet ingredients to the dry ingredients and mix until just incorporated.
- Scrape onto a lightly floured surface and knead gently 8-10 times until the dough just comes together into a ball.
- Roll or pat into a circle that’s about ¾” thick. Cut into 8 wedges. (To make smaller scones, use a round cookie cutter.)
- Transfer scones to prepared baking sheet spaced about an inch apart. Brush with egg wash and bake for 18-22 minutes. (Don’t over bake.)
- Cool slightly before icing.
- Combine icing sugar and maple syrup. Drizzle from a spoon over warm scones.