Toasted Oat and Maple Scones
Start to finish: 1ÂĽ hours (45 minutes active)
Servings: Makes 8 scones
Ingredients:
For the scones:
- 150 grams (1½ cups) old-fashioned rolled oats
- ½ cup maple syrup (see headnote), divided
- ½ cup cold buttermilk
- 1 large egg
- 260 grams (2 cups) all-purpose flour, plus more for dusting
- 71 grams (â…“ cup) white sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ½ teaspoon freshly grated nutmeg
- 198 grams (14 tablespoons) cold salted butter, cut into 1-tablespoon pieces
For the glaze:
- 28 grams (2 tablespoons) salted butter, melted
- 124 grams (1 cup) powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon buttermilk, plus more if needed
- ÂĽ teaspoon freshly grated nutmeg
Directions:
Heat the oven to 400°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment. In a large bowl, toss the oats with ¼ cup maple syrup until evenly coated. Distribute in an even layer on the baking sheet; reserve the bowl. Bake until golden brown, 7 to 8 minutes, stirring once halfway through. Cool on a wire rack for 10 minutes, then transfer to a small bowl; reserve the baking sheet and parchment. Increase the oven to 450°F.
In a small bowl or 2-cup liquid measuring cup, whisk together the buttermilk, egg, and the ¼ cup remaining maple syrup; set aside. In a food processor, combine ½ cup of the toasted oats, the flour, white sugar, baking powder, baking soda, salt, and nutmeg. Process until the oats are as fine as the flour, about 15 seconds.
Scatter the butter over the flour mixture, then pulse until the pieces are no larger than about ÂĽ inch, about 15 pulses. Transfer to the reserved bowl. Add Âľ cup of the remaining toasted oats to the flour-butter mixture; toss. Pour in the buttermilk mixture, then fold with a silicone spatula just until a shaggy dough forms; it’s OK if some dry pockets remain.
Lightly dust the counter with flour, then turn the dough out onto it. Using your hands and working quickly, gently knead the dough just until cohesive, about 5 turns; do not overwork the dough. Gather the dough and press it into a 6-inch disk about 1½ inches thick. Using a chef’s knife, cut the disk in half, then cut each half into 4 wedges. Place the wedges on the reserved baking sheet, spaced evenly apart; refrigerate uncovered for at least 15 minutes or up to 1 hour.
Bake the scones until golden brown, 13 to 15 minutes. Cool on the baking sheet on a wire rack for 5 minutes. Transfer directly to the rack and cool for another 5 minutes; reserve the baking sheet.
To make the glaze, in a medium bowl, whisk the melted butter, powdered sugar, maple syrup, buttermilk, and nutmeg until smooth. The glaze should have the consistency of pourable yogurt; if it’s too thick, thin it by stirring in additional buttermilk 1 teaspoon at a time. Set the rack with the scones in the reserved baking sheet. Using a spoon, drizzle the glaze onto the scones (it’s fine if they’re still slightly warm), then sprinkle with the remaining toasted oats. Let the glaze dry for at least 10 minutes.
Conclusion:
These toasted oat and maple scones are a perfect blend of flavors and textures, with a sweet and nutty undertone from the maple syrup.
Frequently Asked Questions:
Q: Can I use dark or very dark maple syrup?
A: Yes, seek out either "dark" or "very dark" syrup for the boldest, richest flavor.
Q: How long do I need to let the scones cool before glazing?
A: Let the scones cool for at least 5 minutes on the baking sheet, then 5 minutes more on the wire rack before glazing.
Q: Can I store the scones for later?
A: Yes, store in an airtight container for up to 2 days.
