Maple Oatmeal Scones

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So, early last week my blog turned one! I meant to do a whole post about everything I’ve learned and a recap of my favorite posts over the year…but here we are today πŸ™‚

Instead of boring you with how many followers I have (not a lot) and how many posts I’ve written (same), I decided I’ll just skip right past that and give you guys this delish recipe.

Typically scones aren’t too sweet (with the exception of these), and these are no different. The oats give them a hearty texture, and the maple syrup adds the perfect subtle sweetness. They are definitely more of a breakfast type item, rather than a dessert item.

You can go all out and make a maple glaze, but I decided to keep it simple and dunk them in maple syrup and eat them like a crunchy pancake.

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Preheat the oven to 400 degrees.

In a medium bowl, whisk the flour, oats, baking powder, sugar and salt.

Cut the cold butter in until the butter is in pea-size pieces. I use a pastry cutter, but you could also just use two knives.

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Combine the buttermilk, maple syrup and eggs in a small bowl, and add quickly to the flour and butter mixture. I actually didn’t have buttermilk, so I simply used 1/4 cup of whole milk mixed with 1 teaspoon white vinegar. You could also use lemon juice with milk to make buttermilk in a pinch!

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Mix until the dough begins to come together. Don’t worry if it’s a little shaggy.

Dump the dough out onto a well-floured surface and knead gently until the dough has come together. You should still see clumps of butter in the dough.

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Flour your hands and press the dough into a circle that’s about 1 inch thick.

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Cut into slices and place on a baking sheet lined with parchment paper.

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Brush the tops with egg wash.

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Sprinkle the top of the scones with a Β pinch of sugar for a little extra sweetness and crunch.

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Bake for 23-25 minutes, until the tops are crisp and the insides are done.

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If you want to make the glaze, simply combine the confectioners’ sugar, maple syrup and vanilla.

When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the maple syrup or glaze.

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Adapted from: Food Network

Makes: 6 scones

Prep: 25 minutes, Cook: 25 minutes, Total: 50 minutes

  • 2 1/4 cups white whole-wheat flour
  • 1/2 cup quick-cooking oats
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 8 tablespoons cold unsalted butter, diced
  • 1/4 cup buttermilk
  • 1/4 cup pure maple syrup
  • 3 large eggs (one will be for egg wash
  • 2/3 cup confectioners’ sugar, optional (for glaze)
  • 1/4 cup pure maple syrup, optional (for glaze)
  • 1/2 teaspoon pure vanilla extract, optional (for glaze)

Preheat the oven to 400 degrees.

In a medium bowl, whisk the flour, oats, baking powder, sugar and salt.

Cut the cold butter in until the butter is in pea-size pieces. I use a pastry cutter, but you could also just use two knives.

Combine the buttermilk, maple syrup and eggs in a small bowl, and add quickly to the flour and butter mixture.

Dump the dough out onto a well-floured surface and be sure it is combined.

Flour your hands and press the dough into a circle that’s about 1 inch thick.

Cut into slices and place on a baking sheet lined with parchment paper.

Brush the tops with egg wash.

Sprinkle the top of the scones with a Β pinch of sugar for a little extra sweetness and crunch.

Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.

If you want to make the glaze, simply combine the confectioners’ sugar, maple syrup and vanilla.

When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the maple syrup or glaze.


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