Maple-Oatmeal Scones

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At year's end, Gabe and I head up to the Northeast for vacation. He's from Vermont originally, so we spend a few weeks visiting family and friends, as well as trying to fit in as much snowboarding as possible. It's usually a busy vacation, but we look forward to it every year.

It's also at this time of year that we replenish our yearly stock of maple syrup. Nothing beats pure maple syrup, purchased from a roadside farm in the heart of New Hampshire (and yes, New Hampshire maple syrup is as good or better than the Vermont counterpart). For the past several years, we've purchased a gallon or more from Sunday Mountain Maple Farm each year in Orford, New Hampshire, and we've never been disappointed.
















(Sunday River Maple Farm; Orford, NH. Photo courtesy New Hampshire Farms Network)


So when Ina Garten profiled an amazing Maple-Oatmeal scone recipe on her Barefoot Contessa show earlier this week, I knew they would be perfect made with our lovely maple syrup. Surprise, surprise - I was right! These delicious scones were a perfect weekend breakfast with steaming hot coffee, enjoyed in the company of my one and only.



















Ingredients
1 3/4 c. all-purpose flour
1/2 c. whole-wheat flour
1/2 c. quick-cooking oats
1 Tbs. baking powder
1 Tbs. granulated sugar
1 tsp. salt
2 sticks cold, unsalted butter, diced
1/4 c. cold buttermilk
1/4 c. pure maple syrup
2 eggs, lightly beaten
1 egg, beaten (egg wash)

1/2 c. confectioner's sugar
1/4 c. pure maple syrup
1/2 tsp. vanilla extract


Directions
Preheat oven to 400 degrees F. Line two baking sheets with parchment paper. Set aside.

In a large bowl, combine both flours, oats, baking powder, sugar and salt. Whisk to incorporate. Add diced butter and crumble into flour mixture until butter is in pea-sized pieces. In a separate small bowl, combine buttermilk, maple syrup and eggs. Add quickly to flour mixture and mix until just blended.

Dump dough onto a well-floured surface. Flour hands and rolling pin, and roll dough to a 3/4 to 1-inch thickness (there should be lumps of butter in the dough). Cut into 3-inch rounds and place on baking sheet. Brush tops with egg wash (Note: I forgot to do this). Bake for 15 to 20 minutes, or until golden brown. Remove from oven and place on wire racks to cool.

To make the glaze, combine confectioner's sugar, maple syrup and vanilla extract in a small bowl. Whisk until incorporated. Drizzle over scones after they have cooled for 5 minutes. Sprinkle with additional quick oats for garnish, if desired.