Total Time
Prep 20 mins
Cook 25 mins

Almost biscuit-like, these are from Ina Garten's "The Barefoot Contessa Cookbook," as adapted by The Brown-Eyed Baker

Ingredients Nutrition


  1. Preheat the oven to 400°F Line two baking sheets with parchment or Silpats.
  2. In 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.
  3. Whisk together buttermilk, maple syrup and eggs. Pour into mixer all at once and mix until just combined; the dough may be sticky.
  4. Turn 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.
  5. Brush tops with egg wash, then bake 20-25 minutes until crisp on top and done in the middle.
  6. While 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.