Oatmeal scones with maple syrup

Votes: 1

Time: 1 hour.
Complexity: easily
Quantity: 14 buns

Natural maple syrup, with its rich, warm flavor, perfectly complements the oats in these scones. It's added to both the dough and the glaze. Expect the dough to be rough and sticky, with visible bits of butter—this is necessary for the finished scones to acquire their characteristic flaky texture. Simply flour your rolling pin, hands, and countertop thoroughly to make the process easier. You can sprinkle additional oats on the cut-out dough circles, and when the scones are done, drizzle them with a glaze of maple syrup and powdered sugar and serve warm for a family breakfast.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Scones

3.5 cups premium flour
1 cup whole wheat flour
1 cup quick-cooking oats + extra for sprinkling
2 tbsp baking powder
2 tbsp. granulated sugar
2 teaspoons of salt
450 g chilled unsalted butter, diced
0.5 cups of chilled yogurt or kefir
0.5 tbsp. maple syrup
4 large eggs, lightly beaten
1 egg, beaten with 1 tbsp. milk or water

Glaze

1 and 1/4 cups powdered sugar
0.5 tbsp. maple syrup
1 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: whole grain flour, rolled oats, eggs, sour milk, kefir, maple syrup

Cooking the dish according to the recipe:

Preheat oven to 200°C.
In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, oats, baking powder, sugar, and salt. Add the chilled butter and mix on low speed until the butter is the size of peas. Combine the buttermilk, maple syrup, and eggs and quickly fold into the flour and butter mixture. Knead into a rough, sticky dough.

Turn the dough out onto a well-floured surface and make sure it's well-kneaded. Dust your hands and rolling pin with flour and roll the dough out to a thickness of 2-2.5 cm. You should see bits of butter in the dough. Cut out 7.5 cm circles using a regular or fluted cutter and place them on a parchment-lined baking sheet.
Brush the tops with the egg mixture. Bake for 20-25 minutes, until the scones are cooked through and golden brown on top.
To prepare the glazeMix powdered sugar with maple syrup and vanilla. When the scones are done, let them cool for 5 minutes and drizzle each with 1 tablespoon of glaze. The warmer the scones are when you glaze them, the more runny the glaze will be. "I like to sprinkle oats on top," says Ina.

Categories:

recipe / Breakfast / Desserts / Cookie / Donuts, pies, buns / Breakfast cereals, granola, muesli / Ina Garten

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