Maple Scones recipe: Ina Garten's 'Barefoot Contessa'
- 1 ¾ cups all-purpose flour
- ½ cup whole wheat flour
- ½ cup quick cooking oats (didn't have any)
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ½ pound (2 sticks) cold unsalted butter, cut into small cubes
- ¼ cup cold buttermilk
- ¼ cup pure maple syrup
- 2 extra-large eggs, lightly beaten
- 1 egg, beaten with 1 tablespoon milk or water, for egg wash
- ¾ cup confectioners’ sugar, for the glaze (I didn't make any glaze, they were tasty enough on their own)
- ¼ cup pure maple syrup, for the glaze
- 1 teaspoon pure vanilla extract, for the glaze
- Preheat the oven to 400 degrees.with rack in center. In the bowl of an electric mixer fitted with the paddle attachment, combine all-purpose flour, whole-wheat flour, oats, baking powder, sugar, and salt. Blend butter in at the lowest speed, and mix until butter is in pea-size pieces. In a medium bowl, combine buttermilk, maple syrup, and 2 eggs; mix to combine. Add egg mixture to flour mixture. Mix until just blended. The dough may be sticky.
- Place dough on a well-floured surface. Roll dough out to a 3/4- to 1-inch thickness with a well-floured rolling pin (there will be lumps of butter in dough). Cut into 3-inch rounds with a plain or fluted cutter, and place on a parchment-lined baking sheet.
- Brush tops of scones with egg wash. Bake until tops are crisp and insides are done, 20 to 25 minutes. (the baking time was too long for me, mine were done in 15 minutes) Remove baking sheet to wire rack to cool for 5 minutes.
- Make the glaze: Combine confectioners' sugar, maple syrup, and vanilla. Drizzle each cooled scone with 1 tablespoon glaze (the warmer the scones are when glazed, the thinner the glaze will be). Sprinkle with uncooked oats, if desired, and serve.