Maple "Scones"

I saw this recipe over at My Baking Addiction last night and made them this morning for my husband to take to work since my Yorkie decided to wake me up at 6.

Sorry for the crappy picture quality...my camera was dead and my iPhone hates me today.

I halved the recipe and had enough for my husband and I, plus a basket I sent to work with my hubby, plus 10 left over. They are very good. I made some maple butter to go with them and I find that took them from pretty darn good to amazing. Now, as Jamie notes, these are more biscuity than a traditional scone, but they're tasty so I don't think scone-lovers will mind too much.

I didn't bother rolling them out, I just used my hands to shape the dough into a big rectangle and cut it into squares.

Here is the recipe:

Maple Oatmeal Scones

Ingredients
For the Scones

3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking oats, plus additional for sprinkling
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold unsalted butter, diced
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 water, for egg wash


For the Glaze

1 1/4 cups confectioners’ sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract


Directions

Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.

Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.

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

To make the glaze, 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 glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.


Maple Butter:

I don't measure when I make stuff like this, but I used around 1/8 c softened butter and mixed in about 1 Tbsp of good quality maple syrup. Basically just mix up a little syrup with butter until you get the flavour you like. Sooooooo good.