Ina's Maple Oatmeal Scones

After my visit to Parker's over the weekend I knew I just had to make something with maple syrup.There are a few cookbooks that I always seem to go to when I need a recipe and Ina Garten's cookbooks most often fit that bill. Here are her delicious and easy maple -oatmeal scones.

Ingredients

• 3 1/2 cups all purpose flour
• 1 cup whole wheat flour
• 1 cup quick cooking oats, plus more for sprinkling
• 2 tbsp. baking powder
• 2 tbsp. granulated sugar
• 2 tsp. salt
• 1 pound cold unsalted butter
• 1/2 cup cold buttermilk
• 1/2 cup pure maple syrup
• 4 extra large eggs, slightly beaten
• 1 egg beaten with 1 tbsp milk or water, for egg wash

Glaze

• 1 1/4 cups confectioners sugar
• 1/2 cup pure maple syrup
• 1 tsp pure vanilla extract

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 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 3/4 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 minutes, 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.  then sprinkle some uncooked oats on the top, for garnish.  The warmer the scones are when you glaze them, the thinner the glaze will be.

As you can tell by my photo above they really are  good size scones. The recipe states it makes 14 large scones, I made 16 scones out of this batch.