Delicious maple scones are so comforting and delicious! A perfect breakfast for a winter's morning!
On Saturday we woke up wanting something a little different than the usual for breakfast. I pulled up my list of recipes I've been wanting to try and had my roommate look at them. She chose this recipe. To be honest, this was not my first choice on Saturday, but I am really glad she picked these. They turned out so yummy and delicious!
I tend to think that anything that has wheat flour in it is somehow healthy and good for me. I tend to ignore the cup of butter and the maple frosting in recipes like this. Who cares how much butter a recipe has in it if there is oatmeal and whole wheat flour in it. Either way, these scones are delicious.
I think you could make it without the whole wheat flour in it, subbing in regular flour, but I think it actually enhanced the flavor of the scones. The texture of these scones is so soft, with just a slight chew to it because of the oatmeal. And the maple flavor is really delicious. It's a fantastic breakfast for cold winter mornings.
*slightly adapted from Ina Garten
1 1/2 cups all-purpose flour
3/4 cup whole-wheat flour
1/2 cup quick-cooking oats
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoons salt
1 cup cold unsalted butter, diced
1/4 cup cold buttermilk
1/4 cup pure maple syrup
2 large eggs, lightly beaten
Egg wash:
1 egg
1 tablespoon milk
Glaze:
3/4 cup powdered sugar
1/4 cup pure maple syrup
1/2 teaspoon pure vanilla extract
Preheat oven to 400 degrees.
In bowl of mixer combine the flours, oats, baking powder, sugar and salt. Mix in the cold butter in at the lowest speed and mix until the butter is in pea-sized pieces. In another bowl, combine buttermilk, maple syrup and eggs. With mixer running, and add liquid to the flour mixture. Blend mixture until just barely combined.
Pour the dough out onto a floured surface. Roll the dough to 1 to 1 1/2-inches thick. There should see chunks of butter in the dough. Cut into 3-inch rounds with a cutter and place on a baking sheet lined with parchment paper.
Combine the egg and milk in a small bowl. Brush egg mixture on the tops of the scones. Bake for 20-25 minutes, until the tops are golden. Let cool 5-10 minutes before icing.
For the glaze, combine the powdered sugar, maple syrup and vanilla. Drizzle each scone with the glaze. Sprinkle tops quick cooking oats. Makes 7-9 scones.
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