Tall, flaky and not-too-sweet. Don’t skip the glaze.
Keyword: Maple, Oat, Scones
1 1/2cupsall-purpose flour190 grams
2-3tablespoonswhole wheat flour25 grams
1/3cupcold unsalted butter70 grams, cut into small pieces
1/3cupchopped walnutstoasted if you have time
3tablespoonspure maple syrup
1/4teaspoonvanilla and or 1/8 to ¼ maple flavoring if you like it
1/4cupbutterscotch or mini chocolate or white chipsoptional
2 tablespoonsmaple syrup
1/4 teaspoonvanilla extract
Sea Salt or Kosher Saltoptional
Preheat the oven to 425 degrees F.
In a mixing bowl, combine the flour, baking powder, salt and oats and mix thoroughly.
Add the cold butter and work with a pastry cutter or your fingers to make a coarse mixture with pea size pieces. Stir in the walnuts.
Mix together the milk, maple syrup and vanilla. Add to the flour mixture all at once and stir until blended. Dough should not be too sticky. If it is too dry, add a little more milk. If it is sticky, add a tiny bit more flour.
Dump the dough onto a floured surface and knead gently into a rectangle large enough that you can fold into thirds. Fold into thirds, smash down lightly and repeat. Gently shape into a 6 inch circle.
Cut the circle into 6 pieces.
Place the pieces on a parchment lined baking sheet spacing about 2 inches apart.
Bake at 425 for 10 minutes, then reduce heat to 375 and bake for another 10 to 12 minutes.
Let the scones cool for about 5 minutes while you make the glaze.
Combine the confectioners' sugar, maple syrup, and vanilla. The mixture should be thick and smooth.
Spread a little less than a tablespoon (or however much you like) over the warm scones. The glaze should kind of melt onto the scone. If you want, you can spinkle the tops with a little salt.
Notes: I think the small bit of whole wheat flour adds some depth of flavor, but you can leave it out and just substitute more all-purpose flour.