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    You are in: Home / Recipes / Maple-Oatmeal Scones Recipe
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    Maple-Oatmeal Scones

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    DrGaellon's Note:

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

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    Units: US | Metric



    1. 1
      Preheat the oven to 400°F Line two baking sheets with parchment or Silpats.
    2. 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. 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. 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. 5
      Brush tops with egg wash, then bake 20-25 minutes until crisp on top and done in the middle.
    6. 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.

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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

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