Saturday, September 05, 2009

Maple Oatmeal Scones

The Altitude Adjustment Section
I love scones. They are so easy and the best thing to do is bake them right before you want to eat them so they are still warm. I love the use of real maple syrup in this recipe, so give them a try. This recipe makes 14 really big scones or 30 small ones.

3 1/2 cups A P. flour
1 cup whole wheat flour
1 cup quick cook oats, plus additional for sprinkling on top
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold unsalted butter diced
1/2 cup buttermilk
1/2 cup pure maple syrup
4 eggs, lightly beaten
1 egg beaten with 1 tablespoon water for egg wash
1 1/4 cups confectioners’ sugar
1/2 cup maple syrup
1 teaspoon vanilla

Preheat oven to 400 degrees. In the bowl of your electric mixer, fitted with the paddle attachment, combine flours, oats, baking powder, sugar and salt. Add the diced cold butter and blend at the lowest speed the mix till the butter forms small pea size shaped bits. Combine the buttermilk, maple syrup and eggs and add quickly to the flour butter mixture. Mix just till blended (the mixture will be sticky). Don’t worry. Dump the dough onto a well-floured table surface. Flour your hands to make it easier to handle. Roll dough into a 3/4 inch round. Using a floured ring cutter cut out circles about 3 inches in diameter. Place on parchment lined sheet pan. Brush tops with egg wash and bake for about 20-25 minutes until tops are crisp and when you break into one the inside is done, not doughy. It’s a tough job but someone has to do it.

Now cool for 5 minutes and combine glaze ingredients in a small bowl. That’s the confectioners sugar, the maple syrup, and the vanilla. Drizzle each scone with glaze and then sprinkle on a little oatmeal for garnish. The great thing about this recipe is you can prepare these days ahead and leave them uncooked but covered on a sheet pan in your fridge and bake when you are ready.