After dropping off the Oat & Apple Crumble Topped Muffins to Lydia & Andrew last weekend, I got this text from Lyd on Monday: “Thx for my muffins! I’m having two a day!” Success! I wanted to make something else this weekend, in the all important category to new moms: Things I Can Eat With One Hand. Instead of muffins, I wanted to make scones instead, and have seen this recipe on a few different blogs. They were flaky and subtley sweet, good for breakfast or a snack at 3am 🙂

Maple Oatmeal Scones

Source: annies-eats.com, but actually from The Barefoot Contessa Cookbook

Ingredients:

Scones

2 1/4 cups flour

1/2 cup quick cooking oats

1 tbsp baking powder

1 tbsp sugar

1 tsp salt

1 cup (2 sticks) cold butter, cut into cubes

1/4 cup buttermilk

1/4 cup maple syrup

2 eggs lightly beaten

Glaze

1/2 cup + 2 tbsp icing sugar

1/4 cup maple syrup

1 tsp vanilla extract

Directions

1. Preheat oven to 400.
2. In a large bowl, mix the flour, oats, baking powder, sugar and salt.
3. Cut in the butter with a pastry blender until the biggest pieces are the size of peas.
4. In a separate bowl, whisk together the buttermilk, maple syrup and eggs.
5. Pour the wet ingredients over the dry and mix together until just blended.
6. Dump the dough onto a well-floured counter and knead a few times until it comes together.
7. Roll the dough to 3/4″ or 1″ thickness, and cut into 3″ rounds with a biscuit cutter (or just a glass turned upside down).
8. Place the scones on a parchment paper lined baking sheet, and bake for 20-25 minutes, until golden brown. Let cool.
9. For glaze, whisk icing sugar, maple syrup and vanilla together. Spoon 1 tbsp of glaze over each scone. (Note: If you pour the glaze over the scones when they are warm, it will sink into the scone. I like to let mine cool so the glaze stays on top. I like the way it looks and I think they taste the same).