Tuesday, September 15, 2009
Maple Oatmeal Scones
OK. I've always said I don't really like scones. For some reason they seem too dry or bland or just lacking something.....until Book Club today! Wendy Johnson made these and is responsible for my complete change of opinion. (She is also responsible for the fact that I ate TWO!!) They were warm out of the oven and were lacking nothing.
From The Barefoot Contessa by Ina Garten
Makes 14 large scones
[From the book] "This is another variation of our famous scones, but with the addition of whole-wheat flour and oatmeal (to give it texture), pure maple syrup (to give it sweetness), and buttermilk (to make it lower in fat). Who wouldn't want to wake up to these in the morning?"
1¾ c all-purpose flour
1/2 c whole wheat flour
1/2 c quick-cooking oats, plus additional for sprinkling
1 T baking powder
1 T granulated sugar
1 tsp salt
1/2 lb cold, unsalted butter, diced
1/4 c cold buttermilk
1/4 c pure maple syrup
2 lg eggs, lightly beaten
1 egg beaten with 1 T milk for egg wash
Shred or dice the butter.
Preheat the oven to 400 degrees.
Combine the buttermilk, maple syrup, and eggs.
To make the glaze, combine the powdered sugar, maple syrup, and vanilla.
Assemble & Bake:
In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt.
Blend the cold butter in at the lowest speed and mix until the butter is in pea-sized pieces.
Add buttermilk mixture quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.
Dump the dough out onto a well-floured surface and be sure it is combined.
Flour your hands and a rolling pin and roll the dough ¾- to 1-inch thick. You should see lumps of butter in the dough.
Cut into 3-inch rounds with a plain or fluted cutter, or cut into triangles, and brush the tops with egg wash.
Place on a baking sheet lined with parchment paper.
Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
When the scones are done, cool for 5 minutes and drizzle each scone with 1 T of glaze. The warmer the scones are when you glaze them, the thinner the glaze will be.
The book suggests sprinkling a few uncooked oats on top of the glaze, for garnish.
I like to cut the dough into squares using a fluted pizza cutter, and then cut each square diagonally to make triangular scones.
I've learned the hard way that it's best to brush the egg wash on the scones before putting them on the baking sheet. If you don't, some of the egg wash is likely to run down onto the baking sheet and bake there, leaving a not-very-scony mess!