Maple Oatmeal Scones

The suggestion that seckel pear jam pairs well with oatmeal scones prompted me to try this maple version. It’s a very hearty scone, on the dense side, and ever-so-slightly on the dry side. It’s also not overly sweet. It’s barely sweet, actually. The sugar drizzle on top is almost a necessity!

Although I really can’t rave about this particular recipe, I can say I liked it–not love but just like. I must say, though, that the seckel pear jam certainly complements this. It adds moisture and sweetness to balance the heartiness of the scone.

And that’s it. A short and sweet blog post :  )

Maple Oatmeal Scones

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INGREDIENTS

Scones

• 1 3/4 cups all-purpose flour
• 1/2 cup whole-wheat flour
• 1/2 cup quick-cooking oats (or old-fashioned oats)
• 1 tbsp. baking powder
• 3 tbsp. light brown sugar (not packed)
• 1 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 lb. (2 sticks) unsalted butter–cold and diced
• 1/4 cup cold buttermilk
• 1/4 cup pure maple syrup
• 2 extra-large eggs, lightly beaten
• 1/4 tsp. vanilla extract
• 1/4 tsp. maple extract
• 1 egg beaten with 1 tbsp. milk or water, for egg wash

Glaze

• 1 1/4 cups powdered sugar
• 1/2 cup pure maple syrup
• 1 tsp. pure vanilla extract

DIRECTIONS

1. Preheat oven to 400 degrees F.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine the flours, oats, baking powder, sugar, salt, and cinnamon.
3. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces.
4. Combine the buttermilk, maple syrup, and eggs and add quickly to the flour mixture. Mix until just blended. The dough may be sticky.
5. Dump the dough onto a well-floured surface and be sure it is combined. Flour your hands and pat the dough into a circle until it is about 3/4-inch or 1-inch thick. You should see lumps of butter in the dough. Cut the circle of dough into 8 wedges and place on a baking sheet lined with parchment paper or a silicone mat.
6. Brush the tops of the scones with egg wash.
7. Bake for 20-25 minutes, until the tops are crisp and the insides are done. Remove from oven and cool for 5 minutes before drizzling with glaze.
8. Combine the glaze ingredients. Drizzle onto scones. While glaze is still wet, sprinkle a bit of oats onto the tops for garnish.

SOURCE: Food Network/Ina Garten

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