Recipe Finder: Maple-Oatmeal Scones

May 13, 2011|By Julie Rothman, Special to The Baltimore Sun

Anne Stein from Baltimore wrote in looking for a good recipe for oatmeal scones. Susan Bacon from Knoxville, Tenn., sent in her favorite recipe for making oatmeal scones. It comes from "The Barefoot Contessa Cookbook" by Ina Garten. She said these scones are easy to make and always well liked by young and old. Unlike some scones that can tend to be on the dry side, these turned out light and soft on the inside with a slight crunch on the outside. You can control the degree of sweetness with the amount of glaze you use. While the recipe says it makes 14 scones I found it made quite a few more than that. The recipe could easily be cut in half or you could freeze some and bake them off when you need them.

Requests

Rebecca Burris from Owings Mills says she has "fallen in love with Starbuck's Very Berry Coffee Cake," which she says is dense and moist with just the right amount of sweet. She would love to have a recipe for something similar.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore, MD 21278 or email baltsunrecipefinder@gmail.com. If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.

Maple-Oatmeal Scones

Makes: 14 scones

For the scones:

31/2 cups all-purpose flour

1 cup whole-wheat flour

1 cup quick-cooking oats, plus additional for sprinkling

2 tablespoons baking powder

2 tablespoons granulated sugar

2 teaspoons salt

1 pound cold unsalted butter, diced

1/2 cup cold buttermilk

1/2 cup pure maple syrup

4 extra large eggs, lightly beaten

1 egg beaten with 1 tablespoon milk or water, for egg wash

For the glaze:

11/4 cups confectioners sugar

1/2 cup pure maple syrup

1 teaspoon vanilla extract

Pre heat oven to 400 degrees. 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. Combine the buttermilk, maple syrup and eggs, and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.

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

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

To make the glaze: Combine the confectioners'' sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each with about 1 tablespoon of the glaze. Sprinkle some uncooked oats on the top for garnish if desired.

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