Saturday, April 10, 2010

Maple Oatmeal Scones

This recipe came to me by way of an on-line recipe exchange a few years ago...and it's an awesone breakfast scone. It was sent to me by someone named Jenn...who thinks it originated with the Barefoot Contessa. Oatmeal, whole wheat flour, real butter, buttermilk and maple syrup...they are worth waking up for!

  • 1 3/4 cups flour
  • 1/2 cup whole wheat flour
  • 1/2 cup quick cooking oats
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup butter
  • 1/4 cup buttermilk
  • 1/4 cup pure maple syrup
  • 2 large eggs, lightly beaten
  • 1 egg beaten with water, for egg wash


  • 2/3 cup icing sugar
  • 1/4 cup pure maple syrup
  • 1 1/2 teaspoons vanilla


  1. Preheat oven to 400ºF.
  2. Combine flour, oats, baking powder, salt and sugar in mixer bowl.
  3. Blend in cold butter at lowest speed until butter is in pea-sized pieces.
  4. Combine buttermilk, maple syrup and eggs.
  5. Add buttermilk mixture quickly to flour mixture. Mix until just blended.
  6. Dump dough onto well-floured surface and and be sure it is combined.
  7. Flour your hands and rolling pin...and roll dough to 3/4-inch thick.
  8. Cut into triangles or 3-inch rounds with a cutter.
  9. Place on baking sheet lined with parchment paper...and brush tops of scones with egg wash.
  10. Bake for about 20 minutes...or until tops are crisp and golden.
  11. When the scones are done, cool for about 5 minutes.
  12. Drizzle about 1 tablespoon of glaze over each scone.
  13. Sprinkle with a few uncooked oats if desired.

Now here's the best part. These scones can be prepared in advance, covered and refrigerated overnight before baking. They are the perfect solution for serving something warm out of the oven for overnight guests.