From The Barefoot Contessa by Ina Garten
Makes 14 large scones
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?"
| ½ | scones | ½ | glaze | ||
|---|---|---|---|---|---|
| 1¾ c | 3½ c | all-purpose flour | 2/3 c | 1¼ c | confectioners' sugar |
| ½ c | 1 c | whole wheat flour | ¼ c | ½ c | pure maple syrup |
| ½ c | 1 c | quick-cooking oats, plus additional for sprinkling | 1½ tsp | 1 T | pure vanilla extract |
| 1 T | 2 T | baking powder | |||
| 1 T | 2 T | granulated sugar | |||
| 1 tsp | 2 tsp | salt | |||
| ½ lb | 1 lb | cold unsalted butter, diced | |||
| ¼ c | ½ c | cold buttermilk | |||
| ¼ c | ½ c | pure maple syrup | |||
| 2 | 4 | extra large eggs, lightly beaten | |||
| 1 | egg beaten with 1 T milk or water, for egg wash | ||||
Prep
- 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 MAKE-AHEAD PLAN
These scones can be prepared in advance, covered, and refrigerated, as long as two or three days, then removed from the refrigerator and baked.