Maple Syrup Oatmeal Scones
|These rich, buttery scones are made with pure maple syrup and drizzled with a maple syrup glaze.|
Maple Syrup Oatmeal Scones are rich and buttery. Hard to believe with all of this snow that maple sugar season is underway. The maple trees must be feeling more optimistic than the rest of us when it comes to the arrival of spring.
For the first time ever snow days have lost their magic and even my kids, who are the outdoorsy type, are feeling a little cabin fever.
It reminded me of when I was little and my twin brother and I would amuse ourselves by “walking on the ceiling” with mom’s sterling dresser mirror. We’d hold it in front of us with the mirror facing the ceiling and walk around the house, thrilled with the illusion of hopping over light fixtures and lintels.
These rich, buttery scones are a spring treat. Made with pure maple syrup and then drizzled with a maple syrup glaze they’re just the thing for a lazy weekend morning (or snow day).
The recipe is delicious with molasses too, or half molasses, half maple syrup. Mom clipped the recipe from a Better Homes and Gardens magazine sometime in the 1990s.
Maple Syrup Oatmeal SconesIngredients:
- 1 ¼ cups flour
- 1 cup whole wheat or spelt flour
- ½ cup old fashioned rolled oats
- 1 Tbsp. baking powder
- 1 Tbsp. sugar
- ½ tsp. salt
- 1 cup cold butter
- ¼ cup buttermilk
- ¼ cup pure maple syrup
- 2 eggs
- 1 egg + 1 tsp. milk (for an egg wash)
- 1/2 cup icing sugar
- 2 Tbsp. maple syrup
- Preheat oven to 400 F and line a baking sheet with parchment paper.
- In a large bowl combine the flour, oats, baking powder, sugar and salt.
- Cut in the butter with a pastry blender or two knives until mixture resembles coarse meal (butter in pea-sized pieces or smaller). This can also be done in a food processor.
- In another bowl beat the eggs. Whisk in the buttermilk and maple syrup.
- Add the wet ingredients to the dry ingredients and mix until just incorporated.
- Scrape onto a lightly floured surface and knead gently 8-10 times until the dough just comes together into a ball. Roll or pat into a circle that’s about ¾” thick. Cut into 8 wedges. To make smaller scones, use a round cookie cutter.
- Transfer scones to prepared baking sheet spaced about an inch apart. Brush with egg wash and bake for 20-24 minutes. Don’t over bake.
- Cool slightly before icing.
- Combine icing sugar and maple syrup. Drizzle from a spoon over warm scones.