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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 14 |
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Almost biscuit-like, these are from Ina Garten's The Barefoot Contessa Cookbook Ingredients:
4 1/2 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 lb cold unsalted butter, diced (4 sticks) |
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 1 tablespoon water, for egg wash |
1 1/4 cups confectioners' sugar |
1/2 cup pure maple syrup |
1 teaspoon pure vanilla extract |
Directions:
1. Preheat the oven to 400°F Line two baking sheets with parchment or Silpats.
2. In a stand mixer with the paddle attachment, combine flour, oats, baking powder, sugar and salt. Mix until evenly distributed. Add butter and mix on lowest speed until butter is in pea-sized lumps.
3. Whisk together buttermilk, maple syrup and eggs. Pour into mixer all at once and mix until just combined; the dough may be sticky.
4. Turn the dough out onto a well-floured surface and knead once or twice to ensure it is thoroughly mixed. You should still see lumps of butter in the dough. Flour a rolling pin well and roll out to 3/4 to 1 inch thick, then use a 3 round or fluted cookie/biscuit cutter and place scones on baking sheets.
5. Brush tops with egg wash, then bake 20-25 minutes until crisp on top and done in the middle.
6. While they bake, combine the glaze ingredients. Cool the scones 5 minutes, then drizzle each with 1 tbsp of glaze (the warmer the scones are when you do this, the more glaze will run off and the thinner the glaze layer will be). Sprinkle a pinch of raw oats on each scone.
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