Toasted Oat and Maple Scones

Steps

1. 1

   Heat the oven to 350°F (180 °C) (180°C (350 °F)). Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, stir the rolled oats with about 2 tablespoons of the maple syrup until the oats are evenly coated. Spread them on the prepared baking sheet and toast for about 10 minutes, stirring once, until fragrant and lightly browned. Let cool.

   Start 10-minute timer
3. 3

   Transfer about one-third of the cooled toasted oats to a food processor. Add the flour, granulated sugar, baking powder, baking soda, salt, and nutmeg. Pulse several times until the oats are finely broken down and the dry ingredients are evenly combined.

4. 4

   Add the cold butter and pulse until the mixture resembles coarse meal, with some pea-size pieces of butter remaining.

5. 5

   In a large bowl, whisk together the remaining maple syrup and the buttermilk. Add the processed flour mixture and the remaining toasted oats. Stir with a fork just until a shaggy dough forms; do not overmix.

6. 6

   Turn the dough onto a lightly floured work surface and gently knead or fold it just until it comes together. Pat it into a disk about 1 inch (2.5 cm) thick.

7. 7

   Cut the dough into 8 wedges and arrange them on a parchment-lined baking sheet, leaving space between the scones. Chill for at least 15 minutes so the scones hold their shape during baking.

   Start 15-minute timer
8. 8

   Bake at 350°F (180 °C) (180°C (350 °F)) for about 20 to 25 minutes, until the tops are lightly golden and the centers are set. Transfer to a rack and cool completely or until just warm.

   Start 25-minute timer
9. 9

   To make the glaze, whisk the powdered sugar with the remaining maple syrup and enough buttermilk to create a smooth, pourable glaze.

10. 10

    Drizzle the glaze over the cooled scones. Allow it to set for about 30 minutes before packing or transporting.

    Start 30-minute timer