Maple-Oatmeal Scones

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A slightly sweet scone that really hits home.

Course: Breakfast or Brunch

Cuisine: American

Keyword: maple, oatmeal, scones

Servings: dozen

Calories: 2228kcal

Author: Tricia

Ingredients

1 ¾ cups all-purpose flour
½ cup spelt flour
½ 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
¼ cup Greek yogurt
¼ cup pure maple syrup
2 extra-large eggs lightly beaten
1 egg beaten with 1 tablespoon milk or water for egg wash

Glaze:

⅔ cup confectioners sugar
¼ cup pure maple syrup
½ teaspoon pure vanilla extract

Instructions

Preheat oven to 400°F. 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 ¾ 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.

For 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!

Notes

(adapted from a recipe by The Barefoot Contessa)

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition