Wednesday, May 29, 2013

Maple-Oatmeal Scones

I've been disappointed in my "famous" scones as of late. People ask me to make them for an event and I am almost ashamed to bring them! I haven't heard any complaints, but I know that they should and could be better. So when a friend asked me to make some last week, I decided to try a new recipe. Actually, I had made these once before and remembered loving them.
The great thing about these scones is their texture. Where as the others are more like a biscuit, these scones are cakey, like those scones that we all love from Starbucks. It's Ina's addition of eggs to the scone dough. I plan to experiment with my go-to scones and see if I can improve upon them. Until then, these are a delicious change.
Maple-Oatmeal Scones
from Ina GartenI usually make a half recipe and get 8 triangle scones out of the dough.

For the Scones:
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 granulated 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

For the Glaze:
1 1/4 cups confectioners' sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract

Preheat the oven to 400 degrees F. 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-size 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 3/4 to 1 inch thick. (I roll the dough into a round and cut it into triangles.) 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 20 to 25 minutes, until the tops are crisp and the insides are done.

To 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. 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.

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