Best Oatmeal Maple Syrup Scones Recipes

OATMEAL MAPLE SYRUP SCONES image

Yield 8-10 scones

Number Of Ingredients 10

1 3/4 cups all-purpose flour, plus extra for dusting surface
1/2 cup whole wheat flour
1/2 cup rolled oats (I used quick-cooking)
1 very heaped tablespoon baking powder
1 very heaped tablespoon superfine (caster) or granulated sugar
1/2 teaspoon table salt
Scant 3/4 cup unsalted butter, cut into pieces
1/4 cup maple syrup
1/4 cup milk or buttermilk
1 egg, beaten (for glaze)

Steps:

Preheat your oven to 400°F (200°C). Butter a baking tray, or line one with un-buttered parchment paper. Whisk the flours, oats, baking powder, sugar and salt together in a large bowl. With a pastry blender or your fingertips, work the butter into the dry ingredients until the mixture resembles fine breadcrumbs. In a small dish, combine the milk and syrup, then add these liquid ingredients to the butter-flour mixture. By hand or with a rubber spatula, bring everything together to form a softish dough. If it feels too dry, add a little more milk but not enough that the dough is sticky. On a lightly floured surface, pat or roll the dough out until it is 1 1/4 inches tall. Using a 2-inch cutter, cut the dough into rounds and place them on the prepared tray so that they almost touch. Glaze the tops with beaten egg and bake for 20 to 25 minutes until the scones are lightly golden. The scones will stick together, so pull them gently apart when they've cooled a bit.

Oatmeal Scones with Maple Syrup image

Provided by Marsha Gardner @mrdick1950

Categories Biscuits

Number Of Ingredients 15

3 1/2 cup(s) all purpose flour
1 cup(s) unbleached wheat flour
1 cup(s) oats, quick cooking plus some for tops
2 tablespoon(s) baking powder
2 tablespoon(s) sugar
2 teaspoon(s) kosher salt
1 pound(s) butter, unsalted, cold, cubed
1/2 cup(s) buttermilk, cold
1/2 cup(s) pure maple syrup
4 large eggs, lightly beaten
1 large egg, beaten with 1 tablespoon water for egg wash
GLAZE
1 1/4 cup(s) powdered sugar
1/2 cup(s) pure maple syrup
1 teaspoon(s) pure vanilla extract

Steps:

Preheat the oven to 400-degrees. 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.