Maple-oatmeal Scones

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 14
• 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
• 1 1/4 cups confectioners' sugar
• 1/2 cup pure maple syrup
• 1 teaspoon pure vanilla extract

Recipe

• 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.