Sunday, July 10, 2011

Maple Oatmeal Scones


These scones are a real treat and not hard to make.  I like them because they are made with whole-wheat flour and oats, which boosts the fiber content.  When I don't have buttermilk on hand, I mix together some regular milk and yogurt to approximate the same consistency.


Maple Oatmeal Scones
Adapted from the Barefoot Contessa Cookbook
Makes about 2 dozen

3 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup rolled oats
2 Tblsp baking powder
2 Tblsp sugar
2 tsp salt
4 sticks cold unsalted butter, diced
1/2 cup buttermilk
1/2 cup maple syrup
4 large eggs, lightly beaten
1 1/4 cups confectioner's sugar
1/2 cup pure maple syrup
1 tsp vanilla extract

Preheat the oven to 400 degrees.  Line two flat cookie sheets with parchment paper.

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

In a small bowl combine the buttermilk, maple syrup and eggs.  Add to the flour mixture and mix until just blended.  The dough will be wet and unbelievably sticky.

Turn out the dough onto a floured surface.  Flour your hands and pat the dough to 3/4" thickness. Cut out the scones with a 3" round biscuit cutter or the edge of a drinking glass.  Place the scones on the prepared cookie sheets 1-2" apart.

Bake for 20 minutes until the tops are golden and the scones feel firm to the touch.  Slide the parchment paper onto a wire rack to allow the scones to cool.

For the glaze, stir together the confectioner's sugar, maple syrup and vanilla.  After the scones have cooled for 5 minutes or so, drizzle each one glaze.  Serve warm.

Make ahead:  Scones can be cut ahead of time, stored in the fridge for a few days between sheets of parchment paper, and baked just before serving.

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