What do you do when you have trouble relaxing on a rainy day by the lake?
Imagine plates upon plates of these light, melt-in-your-mouth Maple Oatmeal Scones. I actually like them better without the drizzle of extra maple frosting sweetness; however, my husband and our good friend disagree…and since these were ultimately for them (with a few saved for select family members!), well…all were glazed🙂 I always add a few oatmeal flakes to help tasters know what they’re popping into their mouths.
Although these scones are very, very easy to make and come together in minutes, the slightly sweet maple dough is one of the stickiest I’ve come across. It’s quite the adventure to roll out, unless you liberally flour your hands, the counter, and the rolling pin. I’d actually recommend sandwiching the dough in between cling wrap AND using ample amounts of flour. If it gets too sticky to actually work with (this is above and beyond what you would actually think of as sticky), pop it back into the fridge or freezer for a bit before trying again. Also, flour the cutter you’re using as well. I’m telling you…these Maple Oatmeal Scones are that gooey!
These stay good for quite a few days, so no need to get up early before your brunch. Of course, between you, me and the lamppost, these scones go from a 10 to an 11 if you serve them warm the day of your event. My husband likes them best warm with a bit of jam, so have some handy for the table.
Maple Oatmeal Scones (adopted from Ina Garten)
- 3 1/2 cups all-purpose flour
- 1 cup whole-wheat flour
- 1 cup quick-cooking oats, plus additional for sprinkling
- 2 tablespoons baking powder
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 1 pound cold unsalted butter, diced (Yes, it is 1 pound of butter. This recipe makes dozens (I made 27 of them), so don’t worry too much)
- 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 water, for egg wash
- 1 1/4 cups confectioners’ sugar
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- Preheat the oven to 400 degrees F.
- In the bowl of an electric fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt.
- Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. (I sometimes use my fingers)
- Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended.
- Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.
- Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
- To make the glaze, combine the confectioners’ sugar, maple syrup and vanilla. When the scones are done, cool and then drizzle each glaze.