Well folks, it was snowing again this morning so I decided it would be a good day to bake the following recipe. I have wanted to try it out for at least two years. Since it isn’t good weather to get outside, I put on my boxing gloves, cooking mitts, dug out one of my Barefoot Contessa Cookbooks and whipped up a batch of these delectable scones.
I am in rare form today; as you know I do not normally post a blog on Saturday. I’m guessing that means I’m not normal today. If you find yourself snowed in or just in a baking mode, you must try these. They are delicious. (And I only ate a half of a scone). You can see from the ingredients they aren’t exactly low-cal.
Makes 14 Large Scones
This is another variation of our famous scones, but with the addition of whole-wheat flour and oatmeal (to give it texture), pure maple syrup (to give it sweetness), and buttermilk (to make it lower in fat). Who wouldn’t want to wake up to these in the morning?
3 ½ Cups all –purpose flour
1 cup whole-wheat 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
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
1 ¼ Cups confectioners’ sugar
½ Cup pure maple syrup
1 Teaspoon pure vanilla extract
Preheat the oven to 400°.
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-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.
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.
Brush the tops with egg wash. Bake for 20 to 25 minute, until the tops are crisp and the insides are done.
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. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.
*I just used my food processor.