Maple-Oatmeal Scones

Recipe from Food Network

What you need:

Scones-

3 1/2 cups all purpose flour 

1 cup whole-wheat flour

1 cup quick-cooking oats, plus additional for sprinkling

2 TBsp baking powder

2 TBsp graduated sugar

2 tsp salt

1 pound unsalted butter (cold and diced)

1/2 cup buttermilk (cold)

1/2 cup pure maple syrup

4 extra large eggs (room temperature, lightly beaten)

1 egg beaten with 1 Tbsp milk or water (for egg wash)

1 cup pecans (toasted and chopped) - optional

Glaze-

1 1/4 cups confectioner's sugar

1/2 cup pure maple syrup

1 tsp pure vanilla extract

How to make them:

Scones-

Preheat the oven to 400˚F.

Line baking sheets with parchment paper.

In the bowl of the 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, then add in quickly to the flour butter mixture.

Add in 3/4 cup of the pecans.

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, then roll the dough to 1 inch thickness.

You should see lumps of butter in the dough.

Cut into 3-inch rounds with a plain or fluted cutter and place on prepared baking sheet.

Brush the tops with the egg wash.

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

Glaze-

Combine the confectioner's sugar, maple syrup, and vanilla.

When the scones are done, cool for 5 minutes.

Drizzle each scone with 1 Tbsp of the glaze.

Then sprinkle some of the uncooked oats or the remaining 1/4 cup pecans on top of the scones for garnish, then ENJOY!