Maple-Oatmeal Scones

Brew the coffee and pull up a chair!  These are way up there on the yummy chart!  Are you looking for something easy and special for a nice weekend treat?  Scones just may be the perfect choice.  Sometimes on the cool fall mornings a hot cup of coffee and a slightly sweet scone really hits home.

This was adapted from a 1999 recipe by the Barefoot Contessa.  I tweaked it a little bit but include the link to the original recipe below.  I cut the original recipe in half and made a dozen 3 inch scones.  You will need all-purpose flour, spelt flour (or whole wheat), oats, baking powder, granulated sugar, salt, unsalted butter, Greek yogurt  (or buttermilk), pure maple syrup, and eggs.  For the glaze you will need confectioners’ sugar, maple syrup and vanilla.

In a bowl of an electric mixer fitted with the paddle attachment, combine the flours, oats, baking powder, sugar and salt. 

Add the cold diced butter and blend on the lowest speed of the mixer.

The butter should be the size of peas.

Next blend the yogurt, maple syrup and eggs and quickly add to the flour-butter mixture.  Mix just until blended.

The dough will be sticky but holding together.

Roll the dough out on a well-floured surface to 3/4 to 1 inch thick.  Cut into 3-inch rounds and place on a baking sheet lined with parchment paper or a Silpat mat.

Brush the tops of the scones with an egg wash and bake the scones for 20 – 25 minutes in a preheated 400 degree oven.

Remove the scones from the oven and transfer to a wire rack to cool.  Allow them to cool for at least 5 minutes before icing.  Whisk together the confectioners sugar, maple syrup and vanilla.

Whisk until smooth.

Drizzle each scone with 1 tablespoon of icing.

This is where you grab a fresh brewed cup of coffee and get ready.

Sprinkle some oats on top while the icing is still wet.  Serve and enjoy!

1 3/4 cups all-purpose flour

1/2 cup spelt flour

1/2 cup old fashioned or quick oats, plus additional for sprinkling

1 tablespoons baking powder

1 tablespoons granulated sugar

1 teaspoons salt

2 sticks cold unsalted butter, diced

1/4 cup Greek yogurt

1/4 cup pure maple syrup

2 extra-large eggs, lightly beaten

1 egg beaten with 1 tablespoon milk or water, for egg wash

2/3 cup confectioners’ sugar

1/4 cup pure maple syrup

1/2 teaspoon pure vanilla extract

Preheat oven to 400 degrees.  In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt.  Add the diced cold butter and mix at the lowest speed until the butter is in pea-sized pieces.  Combine the yogurt, maple syrup and eggs and add it to the butter, flour mixture.  Mix just until blended.  The dough will be sticky.

Pour the dough out onto a well-floured surface and roll it out to about 3/4 to 1 inch thick.  But the dough into 3-inch rounds and place on a baking sheet lined with parchment paper or a Silpat mat.  Brush the tops with the egg wash and bake for 20-25 minutes until the tops are crisp and the insides are done. 

To make the glaze combine the confectioners’ sugar, maple syrup and vanilla.  Whisk until smooth.  When the scones are done remove them to a wire rack to cool for at least 5 minutes.  Drizzle with one tablespoon of glaze and sprinkle with extra oats if desired.  Enjoy!

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Thanks so much for stopping by!