Toasted Oat and Maple Scones

Ingredients

• 1.5 cup old-fashioned rolled oats (Divided; use for coating, toasting, and processing with the dry ingredients.)
• 0.5 cup dark or very dark maple syrup (Divided between the oat mixture, dough, and glaze; darker syrup is recommended.)
• 2 cup all-purpose flour
• 0.25 cup granulated sugar
• 2 tsp baking powder
• 0.5 tsp baking soda
• 1 tsp fine sea salt
• 0.5 tsp freshly grated nutmeg
• 0.5 cup unsalted butter (Cold and cut into small cubes.)
• 0.75 cup buttermilk (Cold; use enough to make a moist, cohesive dough.)
• 1 cup powdered sugar (For the glaze.)
• 2 tbsp buttermilk (For thinning the glaze; add gradually to reach a pourable consistency.)

Steps

1. 1

   Heat the oven to 350°F (180°C). 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.

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.

8. 8

   Bake at 350°F (180°C) 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.

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.

Notes

The source notes that these are best the day they are baked, but leftovers can be stored in an airtight container for up to two days. Do not skip the 15-minute chill after cutting; unchilled scones may spread and lose their shape. Use dark or very dark maple syrup for the fullest flavor.

Nutrition per serving

• breakfast
• brunch
• baked
• scones
• vegetarian
• make-ahead
• maple
• American baking