Hello Scones!!
We are definitely scone people!! Oh yes, yes we are. I learned to make scones from my father. I also developed my love of scones from my father. He appreciates a good scone as much as I do!
Even my Pinterest has a board dedicated just to scone recipes. Because a good scone is serious business. And our family probably has more than dozen favourite scone recipes that we use throughout the year.
So today seems like good day to share one of them with you. This recipe originated with my hands down favourite: The Barefoot Contessa – Ina Garten. Now her recipes need nothing extra or any changes – they are absolutely perfect the way they are. But because I often didn’t have the exact amounts and ingredients on hand for this particular recipe, it has evolved into the recipe it is today. However her original Maple-Oatmeal Scone Recipe is worth checking out and falling in love with.
Why This Scone Is Great
This is not an overly sweet scone, which I love and it uses quick cooking oats, which I always have on hand. It does however require actual maple syrup. Generally we have syrup in the fridge (thank you Costco) because it is delicious and makes things like these scones possible.
Scones For All!
Now this recipe makes a lot of scones – but they store and travel very well and are still delicious 3 days later. We have never had leftovers be a problem, but halving the recipe would yield closer to most average scone recipes (10 -12).
- *this is a very large recipe and can be halved*
- 4 1/2 cups All Purpose Flour
- 1 Cup Quick Cooking Oats, and additional for sprinkling
- 2 Tablespoons Baking Powder
- 2 Tablespoons Granulated Sugar
- 2 teaspoons salt
- 2 Cups (1lb) Cold Unsalted Butter, diced
- 1/2 Cup Buttermilk (preferred, but Milk, Half and Half or Heavy Cream can be substituted)
- 1/2 Cup Pure Maple Syrup
- 4 Extra Large Eggs, lightly beaten
- I Egg Beaten with I Tablespoon water for egg wash
- 1 1/4 Cups Powdered Icing Sugar
- 1 Teaspoon Vanilla Extract
- 1/4 - 1/2 Cup Maple syrup (to desired consistency)
- Preheat oven to 400 degrees.
- Line 2 large cookie sheets with parchment paper.
- Dice up the 2 cups (1lb) of butter and place back in the fridge.
- In large bowl combine the flour, oats, baking powder, sugar and salt.
- Whisk together.
- With a pastry cutter (or even the paddle attachment on an electric stand mixer) cut in the butter until in pea size pieces.
- Combine the milk, maple syrup and eggs together.
- Add to the flour mixture and mix until just blended. Do not over mix - you want visible lumps of butter!
- Dump the sticky dough out onto a well floured surface and make sure it is combined.
- With a floured rolling pin or hands pat or roll the dough out to about 1 inch thick rectangle.
- Either cut up the dough ( I do straight lines resulting in squares and then cut diagonally for triangles) with a floured serrated knife or a biscuit cutter.
- Place on parchment lined baking sheet. At this point the scones can be covered and refrigerated over night, if making the recipe ahead.
- Brush the tops with egg wash.
- Bake for 18 - 25 minutes depending on the size. The scones are done when they are golden brown on top and spring back to the touch.
- While the scones cool for five minutes, make the glaze by combining the powdered sugar, vanilla and enough maple syrup to reach desired consistency.
- Drizzle the warm sones with the glaze and sprinkle with the oats.
- The oats makes lovely garnish and taste great on top - so don't leave them out!
- Eat warm or cooled. Store in an airtight container.
Can we perhaps interest you in a Homemade Bagel Recipe?!