I got scooped! I was just about to write an entry on these scones a few days ago and decided to go with the apple muffins instead. The next day Michelle posted about them. What are the chances?
Actually, considering that these first appeared on Barefoot Contessa Saturday morning, and by the time I baked them the next day there were already a handful of reviews on the Food Network’s site, the chances might not be so bad. Apparently I wasn’t the only one tempted by maple oatmeal scones.
Maple seems like an underused ingredient, considering how delicious it is. Perhaps the problem is that it’s an easily overpowered flavor once it’s mixed into dough and baked. These scones overcome this problem by adding additional maple in the form of a glaze.
I often think that glazes on scones make them too sweet, but since the scones themselves are only lightly sweetened, these have just the right level of sweetness. They’re also light and tender inside and crisp on top, and really just the perfect way to start out a weekend morning. I can see why Michelle was so eager to post about them!
One year ago: Twice-Baked Potatoes with Broccoli, Cheddar, and Scallions
Two years ago: Lasagne Bolognese
Printer Friendly Recipe
Maple Oatmeal Scones (adapted just slightly from Barefoot Contessa)
I used traditional rolled oats, which worked just fine.
As always with scones, you can freeze the dough after shaping it, then bake the scones straight from the freezer.
Scones:
1¾ cups (8.4 ounces) all-purpose flour
½ cup whole wheat flour
½ cup quick-cooking oats, plus additional for sprinkling
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoon salt
16 tablespoons (2 sticks) cold unsalted butter, cut into ½-inch cubes
¼ cup cold buttermilk
¼ cup pure maple syrup
2 large eggs, lightly beaten
Glaze:
½ cup confectioners’ sugar
¼ cup pure maple syrup
½ teaspoon pure vanilla extract
1. 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.
2. 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 ¾ 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. Lightly knead the scraps together and cut more scones.
3. Bake for 20 to 25 minutes, until the tops are crisp.
4. To make the glaze, combine the confectioners’ sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes, then drizzle each scone with 1 tablespoon of the glaze. For garnish, sprinkle a few uncooked oats on the tops of the scones.
I hate how maple flavor often gets lost in baked goods, but I’m sure with the glaze these are PERFECT.
Yummm! Those look awesome! I am going through a scone phase and I might just have to bake these!
Maple is one of my favorite flavors! YUM!
Oh, these look so delicious! The glaze and the oats make it look so rustic but so mouthwatering!
Oh wow. I know someone who would love these very, very much. Well, two someones if I count myself. Thanks for the great post. These are in my plans for Monday when I have the day off!
Your scones look gorgeous Bridget! Definitely more like Ina’s than mine 😉
I just watched the Ina episode last night where she makes these. I’m not a huge scone person but I thought they looked fantastic. You did her proud!
I love making scones but I typically make the same kind over and over again. Your photos have convinced me to branch out-these look absolutely delicious!
Yes, these were definitely an immediate “must make” for me too. I’m glad they’re getting such great reviews from you guys!
These look awesome! I have been seeing them all over the food blogging community. I gotta try them!
These look incredibly delicious! Such yummy treats.
You might also be seeing them a lot because they appear in this month’s Food Network magazine. I’ve been planning to make them myself, and seeing them pop up here looking so delicious just makes me more determined!
These looks very delicious indeed. Should give them a try, even though finding maple syrup around here might be a little problematic.
Yum. Those look great, and pretty healthy. I like the addition of the glaze. I have a hard time making the maple flavor come out in baked goods. I bet the glaze helps a lot.
You’re totally right about maple being underused, but then again getting real maple syrup in Manila is a nightmare (to the wallet, at least). So… I always sneak a little in from the States (well, it’s not actually illegal, so I have no idea why I have to sneak– I just hope it doesn’t explode in the luggage).
And to put them in the scones and in the glaze… “How bad can that be?” 😉
This happens a LOT with me, whatever I think about making and posting, someone else does a few days earlier, and then I push it back a while! Can you believe I’ve never tasted scones?? I simply must!
I love the oatmeal-maple syrup match ! These scones must me delicious !
These look delightful!
I love scones!! And I’ve never seen maple oatmeal scones before so they are definitely being added to my list. I’m kind of surprised at how many eggs are in them though. Those quiche lorraine scones sound like they’d be really good too.
These could be the best scones I’ve had. They are extra delicious warm out of the oven, even without any glaze. Yum.
I found I needed to bake them for only about 13-15 minutes. And I thought 1/2 tsp of vanilla in the glaze was a little too overpowering. I reduced my second batch to about 1/4.
These sound delicious! I’m including a pic and link to this post in a Gimme Five for Friday roundup on Fall Breakfast Treat Recipes at my blog today. Thanks for the inspiration!
Oh my goodness I can almost smell them cooking. Yummy! HUgs