I love all fall-type desserts. All the pumpkin and maple and cinnamon…. they taste wonderful and make the house smell great.
When I came across this recipe for Maple Oatmeal Scones I had to give it try. I am a big Ina Garten/Barefoot Contessa fan and her recipes are usually very, very good. These scones are no exception. The combination of oatmeal, maple syrup and lots of butter make for a moist, flavorful scone that actually tastes good the next day.
Most scones are dry and tasteless the day after baking but these scones remain light and fluffy, kind of cake-like and the flavors stay true. The glaze really helps to take the maple sweetness over the top on these scones as there is not a lot of sugar in the actual dough.
The combination of whole wheat flour, all purpose flour and oatmeal give the dough a hearty almost nutty flavor that is a perfect compliment to the sweet smokey maple syrup. Try these scones for yourself, you will not be disappointed.
Here is how you can make your own:
You can find the entire recipe here. Start by preheating the oven to 400 degrees. Line a baking sheet with parchment or Silpat. Set aside.
Dough: In large bowl whisk together the flours, oats, baking powder, salt and sugar.
The recipe calls for 3 tablespoons of sugar but I used 1/4 cup for a little extra sweetness.
In the bowl of a food processor (you can also use an electric mixer) pulse the flour mixture with the cold, cubed butter until you see little pea sized pieces of flour coated butter.
Transfer flour mixture to the bowl of an electric mixer fitted with the paddle attachment. Combine the buttermilk, real maple syrup (I also added a teaspoon of maple extract for more flavor) and lightly beaten eggs all together and quickly beat into the flour mixture until a dough comes together. The dough will be very sticky.
Dump the dough out onto a floured piece of parchment or plastic wrap. Lightly flour the top of the dough and cover with another piece of parchment or plastic wrap.
Roll the dough out to 3/4 to 1 inch thick. I used 1 inch guides and got 13 1/2 BIG bakery-style scones.
Use a 3″ round cutter to cut out dough and place on prepared baking sheet, four to a sheet. Brush the tops of the dough rounds with egg wash and sprinkle with coarse raw sugar if desired.
Bake scones for 17 to 25 minutes, until the tops are crisp and browned and the insides are done. Let the finished scones cool on a wire rack while you make the glaze.
Glaze: Combine the powdered sugar with the maple syrup and vanilla extract (I used maple extract instead of the vanilla) until you get a thick yet pourable glaze. You can keep adding powdered sugar until you get to the desired thickness.
poured the glaze thru a stainer to get any lumps out and then placed the glaze into a squeeze bottle with a round tip to easily drizzle the glaze over the cooled scones.
Sprinkle the tops with some uncooked oatmeal flakes for garnish. Let the glaze set before storing in airtight container.
I lightly wrapped each of the scones in a piece of wax paper before storing.
Freezing Dough: You can make this dough in advance and have freshly baked scones anytime!
Cut out the dough rounds and freeze, stored in a ziplock baggie, until ready to bake.
Let the frozen dough rounds thaw, in their ziplock baggie, in the fridge overnight.
The next morning, brush thawed dough with egg wash, top with raw sugar if desired and bake.