Ingredients

The following ingredients have 14 Servings
  • 4½ cups all-purpose 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 ((4 sticks ))
  • ½ cup cold buttermilk
  • ½ cup pure maple syrup
  • 4 extra-large eggs (lightly beaten)
  • 1 egg beaten with 1 tablespoon milk or water (for egg wash)
  • 1¼ cups confectioners' sugar
  • ½ cup pure maple syrup
  • 1 teaspoon pure vanilla extract

Instruction

  • 1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.
  • 2. In the bowl of an electric mixer fitted with a paddle attachment, combine the flour, oats, baking powder, sugar, and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-sized 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.
  • 3. 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 baking sheet.
  • 4. Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
  • 5. 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 glaze. Sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.