Wednesday, January 13, 2010

Maple Oat Scones

i saw this recipe on barefoot contessa the other day and knew i had to try it. this is basically the recipe i tweaked for the cheddar dill biscuits. they have quite a bit of butter in them but other than that, they are fairly good for you. i used all whole wheat pastry flour, omitted the sugar (just used the maple syrup), and increased the oats just a bit. they turned out really well. perfect for breakfast with some fruit or in the afternoon with tea. they have a wonderful nutty flavor from the whole wheat flour and oatmeal and just enough sweetness from the maple syrup.

the original recipe is here at i halved it and it make a dozen scones. i'll be taking some to poppop, hopefully he will like them. i am going to add the glaze to his because with him, the sweeter, the better.

Maple Oat Scones (adapted from barefoot contessa recipe)
(makes 12 large scones)

2 1/4 cups whole wheat pastry flour
3/4 cup quick oats
1 tbs baking powder
1 tsp salt
1/2 lb (2 sticks) unsalted butter, cut into cubes
1/4 cup buttermilk
1/4 cup pure maple syrup
2 eggs, lightly beaten
extra egg for egg wash

preheat oven to 400 degrees.

combine all dry ingredients (flour through salt) in mixing bowl on low until just combined. add butter and blend on medium speed until butter is the size of peas. add buttermilk, maple syrup, and eggs and blend until just combined (dough will be very wet).

roll out onto well floured board to 3/4" thick. using biscuit cutter (i used 3") cut out rounds and place on parchment lined baking sheet. brush top of each scone with egg wash.

bake for 20 minutes until golden brown. let cool on wire rack and store in airtight container.

if you are interested in the maple glaze, the recipe is here.

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