Almost biscuit-like, these are from Ina Garten's "The Barefoot Contessa Cookbook," as adapted by The Brown-Eyed Baker http://bit.ly/5Ki04w
My Private Note
Units: US | Metric
- 4 1/2 cups all-purpose flour
- 1 cup quick-cooking oats, plus additional for sprinkling
- 2 tablespoons baking powder
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 1 lb cold unsalted butter, diced (4 sticks)
- 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 1 tablespoon water, for egg wash
- 1Preheat the oven to 400°F Line two baking sheets with parchment or Silpats.
- 2In a stand mixer with the paddle attachment, combine flour, oats, baking powder, sugar and salt. Mix until evenly distributed. Add butter and mix on lowest speed until butter is in pea-sized lumps.
- 3Whisk together buttermilk, maple syrup and eggs. Pour into mixer all at once and mix until just combined; the dough may be sticky.
- 4Turn the dough out onto a well-floured surface and knead once or twice to ensure it is thoroughly mixed. You should still see lumps of butter in the dough. Flour a rolling pin well and roll out to 3/4 to 1 inch thick, then use a 3" round or fluted cookie/biscuit cutter and place scones on baking sheets.
- 5Brush tops with egg wash, then bake 20-25 minutes until crisp on top and done in the middle.
- 6While they bake, combine the glaze ingredients. Cool the scones 5 minutes, then drizzle each with 1 tbsp of glaze (the warmer the scones are when you do this, the more glaze will run off and the thinner the glaze layer will be). Sprinkle a pinch of raw oats on each scone.
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Nutritional Facts for Maple-Oatmeal Scones
Serving Size: 1 (145 g)
Servings Per Recipe: 14
- Amount Per Serving
- % Daily Value
- Calories 545.3
- Calories from Fat 263
- Total Fat 29.2 g
- Saturated Fat 17.4 g
- Cholesterol 155.4 mg
- Sodium 532.5 mg
- Total Carbohydrate 63.6 g
- Dietary Fiber 1.6 g
- Sugars 26.8 g
- Protein 8.2 g