Maple-Oatmeal Scones

Name: Maple-Oatmeal Scones
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 14
Cuisine: English, Scottish, British, European
Ingredients: 2 Tbsps baking powder; 454 grams cold unsalted butter, diced; 118 milliliters cold buttermilk; 296 milliliters confectioners sugar; 1 egg beaten with 1 tablespoon milk or water, for egg wash; 4 extra larges eggs, lightly beaten; 828 milliliters all-purpose flour; 2 Tbsps granulated sugar; 118 milliliters pure maple syrup; 237 milliliters quick-cooking oats, plus additional for sprinkling; 2 teaspoons salt; 1 teaspoon pure vanilla extract; 237 milliliters whole-wheat flour

The recipe Maple-Oatmeal Scones could satisfy your European craving in approximately 1 hour. One portion of this dish contains around 8g of protein, 29g of fat, and a total of 506 calories. For 83 cents per serving, you get a breakfast that serves 14. A mixture of confectioners' sugar, flour, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a lacto ovo vegetarian diet.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Baking Powder

Butter

Sugar

Oats

Salt

Equipment you will use

Hand Mixer

Bowl

Combine the buttermilk, maple syrup, and eggs and add quickly to the flour-and-butter mixture.

Ingredients you will need

Maple Syrup

Buttermilk

Butter

All Purpose Flour

Egg

Mix until just blended. The dough may be sticky.

Ingredients you will need

Dough

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 3/4 to 1-inch thick. You should see lumps of butter in the dough.

Ingredients you will need

Butter

Dough

All Purpose Flour

Roll

Equipment you will use

Rolling Pin

Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Brush the tops with egg wash.

Ingredients you will need

Egg

Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.

Equipment you will use

Oven

To make the glaze, combine the confectioners' sugar, maple syrup, and vanilla. When the scones are done, cool for 5 minutes, and drizzle each scone with 1 tablespoon of glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

Ingredients you will need

Powdered Sugar

Maple Syrup

Vanilla

Glaze

Oats

Equipment

Ingredients

Servings:

2Tbsps

baking powder 454grams

cold unsalted butter, diced 118milliliters

cold buttermilk 296milliliters

confectioners' sugar 1

egg beaten with 1 tablespoon milk or water, for egg wash 4extra larges

eggs, lightly beaten 828milliliters

all-purpose flour 2Tbsps

granulated sugar 118milliliters

pure maple syrup 237milliliters

quick-cooking oats, plus additional for sprinkling 2teaspoons

salt 1teaspoon

pure vanilla extract 237milliliters

whole-wheat flour

Recommended wine: Cream Sherry, Port, Moscato Dasti

Scone on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.