I am a huge fan of the Food Network—it’s basically my go-to channel. I still can’t believe Cablevision dropped Food Network from their lineup; that would have been a deal breaker for me if I didn’t have AT&T. I DVR several shows during the week and usually watch them in the evenings before bed.
Watching late at night can be dangerous: at 11:00 pm I often find myself craving everything from Alton’s Tuna Croquettes to Paula’s Monster Cookies. Fortunately I’m usually too tired to actually bake or cook at that hour—probably a good thing for my waistline. Last Saturday I recorded Ina’s show and couldn’t resist making her Maple Oatmeal Scones right after the episode ended.
Ina’s recipes are reliably excellent and this one is no exception. It uses simple ingredients and comes together quickly, but be warned: these scones are large. I used a smaller cutter than Ina’s three-inch round, yet they still turned out huge—next time I’ll make them smaller. The texture leaned more biscuit-like than a traditional scone, which we didn’t mind; they disappeared quickly, even at Brian’s office.
The flavor was outstanding—rich, buttery, with a perfect hint of maple sweetness. You can even prepare the dough the night before, wrap it tightly, and bake the scones the next morning. It’s a wonderful way to impress guests or treat your family on a relaxed Sunday.
Maple Oatmeal Scones
Yield: About 14 Scones
Ingredients:
For the Scones
3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking oats, plus extra 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
1 1/4 cups confectioners’ sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
Directions:
For the Scones
1. Preheat the oven to 400°F (200°C).
2. In the bowl of an electric mixer fitted with the paddle attachment, combine both flours, the oats, baking powder, sugar, and salt.
3. Add the cold, diced butter and blend on the lowest speed until the butter pieces resemble peas.
4. Whisk together the buttermilk, maple syrup, and eggs, then add quickly to the flour-and-butter mixture. Mix just until combined; the dough may be sticky.
5. Turn the dough onto a well-floured surface and make sure it is thoroughly combined. Flour your hands and a rolling pin and roll the dough to about 3/4 to 1 inch thick. You should still see bits of butter in the dough.
6. Cut rounds about 3 inches across with a plain or fluted cutter and place them on a baking sheet lined with parchment paper.
7. Brush the tops with the egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the centers are cooked through.
For the Glaze
1. Whisk together the confectioners’ sugar, maple syrup, and vanilla until smooth.
2. Allow the scones to cool for about 5–10 minutes, then drizzle roughly 1 tablespoon of glaze over each scone. The warmer the scones when glazed, the thinner the glaze will be.
Notes:
– Ina used Irish quick-cooking oats; standard quick oats (such as Quaker) work well too.
– The dough can be very sticky—work on a well-floured surface and keep flour on your hands and rolling pin.
– I usually let the scones cool for about 10 minutes before glazing to avoid a completely runny glaze.
– Sprinkle a few uncooked oats on top for an attractive garnish.
Adapted from Ina Garten
All images and text © My Baking Addiction
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