What's the best recipe for maple oatmeal scones?

Title: Maple Oatmeal Scones (Martha Stewart)


Yield: 14 Scones





Ingredients





1 no ingredients





Instructions





3 1/2 c all-purpose flour; plus more


-for dusting


1 c whole-wheat flour


1 c quick-cooking oats; plus


-more for sprinkling


2 tb baking powder


2 tb granulated sugar


2 ts salt


2 c (4 sticks) cold unsalted


-butter; cut in small cubes


5 extra-large eggs


1/2 c cold buttermilk


1 c maple syrup


1 tb milk; optional


1 1/4 c confectioners sugar


1 ts pure vanilla extract





Makes 14 large scones





1. Heat oven to 400 degrees with rack in center.





2. In the bowl of an electric mixer fitted with the paddle attachment,


combine all-purpose flour, whole-wheat flour, oats, baking powder, sugar


and


salt. Blend the butter in at the lowest speed and mix until butter is in


pea-sized pieces. Lightly beat 4 eggs. Combine buttermilk, 1/2 cup maple


syrup, and beaten eggs. Add to flour mixture. Mix until just blended. The


dough may be sticky.





3. Dump dough out onto a well-floured surface. And be sure it is combined.


Roll dough out to 3/4-inch to 1-inch thick with a well floured rolling pin.


(There will be lumps of butter in dough.) Cut in 3-inch rounds with plain


or


fluted cutter and place on a prepared baking sheet.





4. Lightly beat remaining egg with milk or 1 tablespoon water. Brush tops


of


scones with egg mixture. Bake until tops are crisp and insides are done, 20


to 25 minutes. Remove baking sheet to wire rack to cool for 5 minutes.





5. Make a glaze by combining confectioners sugar, remaining 1/2 cup maple


syrup, and vanilla. Drizzle each scone with 1 tablespoon glaze. Sprinkle


with a little uncooked oats, if desired.








SOURCE:


Martha Stewart Living





Delicious!What's the best recipe for maple oatmeal scones?
Restaurant-Quality Maple Oatmeal Scones





Rated: 4 out of 5 by 30 members Prep Time: 20 Minutes


Cook Time: 18 Minutes Ready In: 38 Minutes


Yields: 24 servings





';Dried cherries team with maple, oats and buttermilk for a tender scone with impressive flavor.';


INGREDIENTS:


3/4 cup dried cherries


1 egg


3/4 cup buttermilk


3/4 teaspoon vanilla extract


3 cups all-purpose flour


1/2 cup rolled oats


1 tablespoon cornstarch


2 1/2 teaspoons baking powder 1/2 teaspoon baking soda


3/8 teaspoon salt


3/4 cup white sugar


2 tablespoons real maple syrup


1/2 teaspoon maple flavored


extract


3/4 cup unsalted butter


1 egg white


1 teaspoon white sugar





DIRECTIONS:


1. Preheat oven to 425 degrees F (220 degrees C). Line a heavy duty baking sheet with parchment paper. To prepare fruit, cover with boiling water and let stand 5 minutes. Drain and dry with paper toweling.


2. In a two cup measure, stir together the egg, buttermilk and vanilla, maple syrup and maple extract.


3. In a food processor bowl, place the flour, oatmeal, corn starch, baking powder, soda, salt and sugar. Process briefly to blend ingredients. Drop in chunks of butter and pulse to cut in. Stop when you have a coarse, grainy mixture. Alternately you can do this by had with a pastry blender or two knives.


4. Remove mixture to a large mixing bowl. Make a well in the center. Stir in buttermilk/egg mixture. Blend in dried pears. Stir with a fork to make a soft dough.


5. Turn out onto a lightly floured work surface and knead only to get a slightly cohesive dough. Divide the dough into 3 equal size pieces. Pat each piece into an 8 to 10 inch circle, 1/2 to 3/4 inch thick. Cut each circle into eight wedges. Place on baking sheet. Paint tops with beaten egg white and garnish with about 1 teaspoon of the sugar.


6. Bake at 425 degrees F (220 degrees C) for 15 to 18 minutes or until golden brown.