Restaurant Quality Maple Oatmeal Scones Food

MAPLE-OATMEAL SCONES

Maple-Oatmeal Scones image

Provided by Ina Garten

Categories dessert

Time 50m

Yield 14 servings

Number Of Ingredients 14

Ingredients

3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking oats, plus additional for sprinkling
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold unsalted butter, diced
1/2 cup cold buttermilk
1/2 cup pure maple syrup
4 extra-large eggs, lightly beaten
1 egg beaten with 1 tablespoon milk or water, for egg wash
1 1/4 cups confectioners' sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract

Steps:

Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. 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 and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.
Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.
Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
To make the glaze, combine the confectioners' sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

MAPLE-OATMEAL SCONES

Maple-Oatmeal Scones image

Almost biscuit-like, these are from Ina Garten's "The Barefoot Contessa Cookbook," as adapted by The Brown-Eyed Baker http://bit.ly/5Ki04w

Provided by DrGaellon

Categories Scones

Time 45m

Yield 14 serving(s)

Number Of Ingredients 14

Ingredients

4 1/2 cups all-purpose flour
1 cup quick-cooking oats, plus additional for sprinkling
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 lb cold unsalted butter, diced (4 sticks)
1/2 cup cold buttermilk
1/2 cup pure maple syrup
4 extra-large eggs, lightly beaten
1 egg, beaten with
1 tablespoon milk or 1 tablespoon water, for egg wash
1 1/4 cups confectioners' sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract

Steps:

Preheat the oven to 400°F Line two baking sheets with parchment or Silpats.
In a stand mixer with the paddle attachment, combine flour, oats, baking powder, sugar and salt. Mix until evenly distributed. Add butter and mix on lowest speed until butter is in pea-sized lumps.
Whisk together buttermilk, maple syrup and eggs. Pour into mixer all at once and mix until just combined; the dough may be sticky.
Turn the dough out onto a well-floured surface and knead once or twice to ensure it is thoroughly mixed. You should still see lumps of butter in the dough. Flour a rolling pin well and roll out to 3/4 to 1 inch thick, then use a 3" round or fluted cookie/biscuit cutter and place scones on baking sheets.
Brush tops with egg wash, then bake 20-25 minutes until crisp on top and done in the middle.
While they bake, combine the glaze ingredients. Cool the scones 5 minutes, then drizzle each with 1 tbsp of glaze (the warmer the scones are when you do this, the more glaze will run off and the thinner the glaze layer will be). Sprinkle a pinch of raw oats on each scone.

Nutrition Facts : Calories 545.3, Fat 29.2, SaturatedFat 17.5, Cholesterol 155.4, Sodium 532.5, Carbohydrate 63.6, Fiber 1.7, Sugar 26.8, Protein 8.2

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