Maple Oat Scones

Preheat the oven to 375 F.

In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar, salt and cinnamon. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces.

Combine the buttermilk, maple syrup and eggs in a smaller bowl then quickly add it into the flour-and-butter mixture. Mix until just blended. The dough will be a little sticky.

Flour your hands and clean your work surface. Put your dough onto your work surface. Use a rolling pin and roll the dough out to ¾” thick. Cut into 2-inch rounds with a plain or fluted cutter and place on a baking sheet that you’ve lined with parchment paper.

Bake for 15 to 20 minutes, until the tops are crisp and the insides are done. Make the glaze while they bake.

To make the glaze, combine the confectioners’ sugar, maple syrup, vanilla and milk in a medium sized bowl.

When the scones are done, remove the pan from the oven and set it on a rack. Allow scones to cool for 30 minutes then brush the top of each scone with about 2 tablespoons of the glaze. Sprinkle some uncooked oats on the top, for garnish.

*Amount of milk will vary depending on room temperature. The glaze should be very thick and just spreadable. If you make it too thin, just add a little more confectioners’ sugar.

Recipe adapted from Ina Garten’s Maple Oat Scone Recipe