Saturday, April 10, 2010

Maple Oatmeal Scones

This recipe came to me by way of an on-line recipe exchange a few years ago...and it's an awesone breakfast scone. It was sent to me by someone named Jenn...who thinks it originated with the Barefoot Contessa. Oatmeal, whole wheat flour, real butter, buttermilk and maple syrup...they are worth waking up for!

Ingredients:
  • 1 3/4 cups flour
  • 1/2 cup whole wheat flour
  • 1/2 cup quick cooking oats
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup butter
  • 1/4 cup buttermilk
  • 1/4 cup pure maple syrup
  • 2 large eggs, lightly beaten
  • 1 egg beaten with water, for egg wash

Glaze:

  • 2/3 cup icing sugar
  • 1/4 cup pure maple syrup
  • 1 1/2 teaspoons vanilla

Method:

  1. Preheat oven to 400ºF.
  2. Combine flour, oats, baking powder, salt and sugar in mixer bowl.
  3. Blend in cold butter at lowest speed until butter is in pea-sized pieces.
  4. Combine buttermilk, maple syrup and eggs.
  5. Add buttermilk mixture quickly to flour mixture. Mix until just blended.
  6. Dump dough onto well-floured surface and and be sure it is combined.
  7. Flour your hands and rolling pin...and roll dough to 3/4-inch thick.
  8. Cut into triangles or 3-inch rounds with a cutter.
  9. Place on baking sheet lined with parchment paper...and brush tops of scones with egg wash.
  10. Bake for about 20 minutes...or until tops are crisp and golden.
  11. When the scones are done, cool for about 5 minutes.
  12. Drizzle about 1 tablespoon of glaze over each scone.
  13. Sprinkle with a few uncooked oats if desired.

Now here's the best part. These scones can be prepared in advance, covered and refrigerated overnight before baking. They are the perfect solution for serving something warm out of the oven for overnight guests.

Enjoy,

19 comments:

  1. ooh these look good. It's maple season here in New England so I think I will try them.

    ReplyDelete
  2. Yummy! Wish I had one to go with my coffee this morning!

    ReplyDelete
  3. These look so good Judy. I love scones...and maple flavoring. Kathy

    ReplyDelete
  4. As soon as I saw these posted this morning, I made them. A good Saturday morning breakfast thing - since everyone gets up at different times. They were really good and flaky! I do not care for maple so I substituted almond flavouring. Thanks Judy!

    ReplyDelete
  5. I seriously want to try this recipe! They look so delicious! Are your recipes 'printable'? I couldn't find anything on the blog.

    ReplyDelete
  6. These scones will be on my breakfast table tomorrow..I can hardly wait!

    ReplyDelete
  7. I love anything with maple and these scones look like a delicious tea-time treat!

    ReplyDelete
  8. To Farm Girl...We have removed the print button from the blog, since it printed all the comments and sidebar as well. The simplest way to print the recipe is to copy & paste the part you want. I hope that helps.

    ReplyDelete
  9. These looks great, another maple recipe to keep..
    I have a question for you..
    I've seen some time ago a recipe for maple twists and I wanted to try with the fresh maple syrup my father in law is doing, and I cannot find the recipe... Can you help me pls??
    Arlette

    ReplyDelete
  10. These look wonderful, thank you! My kids will love them too. Thanks.

    jessyburke88@gmail.com

    ReplyDelete
  11. Arlette...I'm sure this is the recipe you were looking for:

    http://lovella-at-home.blogspot.com/2007/09/charlotte-roses-maple-twists.html

    They are delicious...I can vouch for it!

    ReplyDelete
  12. I really like the idea of making them the night before and popping them in the oven in the morning. I love maple. I love scones. I wish they were ready in my fridge for tomorrow.

    ReplyDelete
  13. oooh love scones - these look great

    ReplyDelete
  14. You won my heart with "maple" and then "oatmeal" just threw me to the heavens.

    ReplyDelete
  15. As scones go, these are my favorites. Maple syrup and oatmeal is match made in heaven. Thanks for sharing.

    ReplyDelete
  16. As scones go, these are my favorites. Maple syrup and oatmeal is match made in heaven. Thanks for sharing.

    ReplyDelete
  17. Will old-fashioned oats work, or will they not soften enough?

    Looks like a wonderful recipe.

    Katherine

    ReplyDelete
  18. Katherine...I have only used the quick-coooking oats...so I'm not sure how the old-fashioned oats would work out in the recipe.

    ReplyDelete