Saturday, September 15, 2012

Maple Oat Scones

Today was a lovely Sunday filled with hiking, taking care of my sick puppy and baking/cooking. First my poor little Basset, Dozer, was sick this AM. I figured it was nothing as dogs on occasion will get sick. I took him for a hike up Red Butte and he got sick again. He hardly had his normal energy. What a bad parent I am. We took it slow on the way down though. Once we got home I was ready to bake and he was ready to sleep.

 As a wedding gift from my coworkers they all pitched in and gave me a KitchenAid mixer. I am loving it. I have never done so much baking.

One of my projects today was Maple Oat Scones. These were surprisingly easy. They had the perfect amount of crispy outside to soft and moist inside. Thanks to food networks Ina Garten for this super easy and quick recipe. Enjoy!


  • 1 3/4 cups all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/2 cup quick-cooking oats (or old-fashioned oats)
  • 1 tbsp. baking powder
  • 3 tbsp. light brown sugar (not packed)
  • 1 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 lb. (2 sticks) unsalted butter–cold and diced
  • 1/4 cup cold buttermilk
  • 1/4 cup pure maple syrup
  • 2 extra-large eggs, lightly beaten
  • 1/4 tsp. vanilla extract
  • 1/4 tsp. maple extract
  • 1 egg beaten with 1 tbsp. milk or water, for egg wash
  • 1 1/4 cups powdered sugar
  • 1/2 cup pure maple syrup
  • 1 tsp. pure vanilla extract
* Preheat oven to 400 degrees F.
* In the bowl of an electric mixer fitted with the paddle attachment, combine the flours, oats, baking powder, sugar, cinnamon and salt.
* Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces.
*Combine the buttermilk, maple syrup, and eggs and add quickly to the flour mixture. Mix until just blended. The dough may be sticky.

*Dump the dough onto a well-floured surface and be sure it is combined. Flour your hands and pat the dough into a circle until it is about 3/4-inch or 1-inch thick. You should see lumps of butter in the dough. Cut the circle of dough into 8 wedges and place on a baking sheet lined with parchment paper or a silicone mat.

* Brush the tops of the scones with egg wash.

* Bake for 20-25 minutes, until the tops are crisp and the insides are done. Remove from oven and cool for 5 minutes before drizzling with glaze.
* Combine the glaze ingredients. Drizzle onto scones. While glaze is still wet, sprinkle a bit of oats onto the tops for garnish.

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