Maple Oatmeal Scones

November 11, 2009

Don’t get me wrong, I love many of Ina Garten’s recipes.  If there is one thing she does well it is luxurious desserts.  But she has a tendency toward abundant butter usage.  I can use butter with the best of them.  I make butter.  I use enough butter to disgust my husband, but the Barefoot Contessa?  She takes it to another level.  Here is her recipe for the Maple Oatmeal Scones.  I cut the recipe in half because I only wanted a small batch of scones but then I further cut the butter requirements in half again.  I only used one stick and figured I would add more if it looked like the dough was lacking.  Let me tell you, these are delicious.  I can’t imagine what another full STICK of butter would contribute.  So make the original if you wish or follow the modified recipe below.

1-3/4 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/2 cup quick-cooking oats, plus additional for sprinkling
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoon salt
1 stick cold unsalted butter, diced
1/4 cup cold buttermilk (or 1 tablespoon vinegar + milk to make 1/2 cup)
1/4 cup pure maple syrup
2 extra-large eggs, lightly beaten
1 egg beaten with 1 tablespoon milk or water, for egg wash (You can also use plain milk.)

5/8 cup confectioners’ sugar, sifted
1/4 cup pure maple syrup
1/2 teaspoon pure vanilla extract


1. Preheat the oven to 400° F/200° C.

2. In the mixing bowl, stir to combine the all-purpose flour, whole wheat flour, oats, baking powder, sugar, and salt. Add the cold butter and mix at the lowest speed and mix until the butter is in pea-sized pieces.

3. Stir together the buttermilk, maple syrup, and eggs. Pour into the flour-and-butter mixture and stir with a heavy wooden spoon just until blended. The dough may be sticky, but if it’s too sticky you can dust on a little additional flour.

4. Dust the work surface with plenty of flour and dump the dough. Flour your hands and gently work the dough to make sure the ingredients are thoroughly combined. Pat the dough into a circle 3/4- to 1-inch thick. You should see lumps of butter in the dough. Cut the dough into 8 triangles and place them on the baking sheet.

5. Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done. Remove from the pan and cool on a wire rack.

6. GLAZE: Stir together the confectioners’ sugar, maple syrup, and vanilla. When the scones are done, cool for 5 minutes, and drizzle 1 tablespoon of glaze over each scone and quickly garnish with a few sprinkles of quick oats. The glaze sets quickly, so sprinkle on the oats immediately if you want it to stick to the glaze.


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