Maple Oat Scones
Ingredients
Scale
for the scones
- 2 cups all purpose flour
- 1 1/2 cup rolled oats
- 1/2 cup brown sugar
- 2 tsp baking powder
- 1/4 teaspoon salt
- 1/2 cup butter
- 1/3 cup low fat milk
- 1/4 cup maple syrup
- 1 egg, beaten
for the maple glaze
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 2 tablespoons milk
- 1/4 teaspoon cinnamon
Instructions
- In a large bowl, whisk in all purpose flour, rolled oats, brown sugar, baking powder, and salt. I used my new Gir Spatula instead of a whisk and it did just as well.
- Break your cold butter into sliced and toss into the mixture.
- Use your hands to combine it with the flour mixture and put it in the fridge for a few minutes.
- Combine the beaten egg and the low fat milk.
- Remove the flour mixture from the fridge and create a well in the center.
- Pour in egg and milk mixture plus the maple syrup.
- Fold with a spatula until well combined. The dough would be very sticky.
- Lightly flour a work surface and dump the sticky dough mixture out onto the counter.
- Pat into a circle 1 1/2 inch thick. Use a round biscuit cutter or, in my case, the mouth of a glass to cut into 10 equal pieces. Make sure to flour the mouth of your glass from time to time to keep the dough from sticking.
- Place scones, about 1 inch apart, on the prepared baking sheets and bake for 18 minutes at 400ºF.
- Let cool on baking sheet for a couple of minutes before transferring to wire rack to cool completely. Once cooled or at room temperature, proceed with maple glaze.
- To make the glaze, just combine all the ingredients in a bowl and mix well. Drizzle on top each scone and let it sit until set.
Find it online: https://www.thepeachkitchen.com/2014/06/maple-oat-scones/