I've never made scones before -- in fact, I don't believe I've ever had a real scone before. Sure, I've made muffin-like scones {lemon blueberry ones!}, but not real scones. The kind you buy in the coffee shop scones.
A few weeks ago I had a conversation with a friend asking me if I had a recipe for Maple Oat Scones -- and I set out on a quest to develop a recipe for such a request.
These were delightful to enjoy with a warm cup of apple honey tea on a sunny fall Saturday morning! Perfect for before and after our morning walk ;-)
Hey... Pippin says there are first and second breakfasts, right?!
Maple Oat Scones - Finding Joy in My Kitchen
{Print Recipe}
Scones
1 egg
1/2 C buttermilk
1/4 C maple syrup
2 1/4 C white whole wheat flour
1/2 C quick cooking oats
2 tsp. baking powder
1 1/2 tsp. salt
4 T butter, cubed
Glaze
1/4 - 1/2 C powdered sugar
1/8 C maple syrup
1 T milk
Mix together egg, buttermilk and maple syrup.
Then, in another bowl, combine the dry ingredients.
Slowly add the dry ingredients to the moist ingredients.
Then, slowly add the cubed butter to the mixing batter and allow the dough to knead for 5ish minutes. I used my mixer to do this.
Shape the dough into a ball, and then freeze for 5 minutes.
Then, roll the dough flat into a large rectangle.
Roll up the dough and press with your hands to flatten. The dough should now resemble a rectangle.
Slice the rectangle into 4 equal portions.
Cut each portion diagonally in half.
Place the halves onto a cookie sheet. Bake at 425 for 18 minutes, until scones are lightly browned.
Meanwhile, mix the powdered sugar, syrup and milk together to form a glaze.
Drizzle over the warm scones and serve.
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