Maple-Oatmeal Scones

Almost biscuit-like, these are from Ina Garten's "The Barefoot Contessa Cookbook," as adapted by The Brown-Eyed Baker http://bit.ly/5Ki04w

• Ready In: 45 mins
• Serves: 14

Ingredients

• 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

• Glaze

• 1 1⁄4 cups confectioners' sugar
• 1⁄2 cup pure maple syrup
• 1  teaspoon pure vanilla extract

Directions

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.