This is my new breakfast obsession.
I don’t know the last time I found a scone recipe I was so into. Don’t get me wrong, I love scones, but they’re generally more of just a vehicle for condiments, an excuse to slather on jam or honey. The scone itself is not so much the point. But these scones are completely the point.
These are absolutely divine with a tiny bit of honey, but they’re honestly even amazing without anything at all. There’s butter and maple syrup baked right in, so they really don’t need anything. And they only took a few minutes to whip up and get in the oven. Perfect for company, or just for you to devour by yourself with coffee and a blanket on a cold winter morning…
Preheat the oven to 400°F (200°C) and line your baking sheet with silicone or parchment paper.
Whisk both the flours, oats, baking powder, sugar and salt together in a large bowl. With a pastry blender or your fingertips, work the butter into the dry ingredients until the mixture resembles fine breadcrumbs. Do it quickly, you don’t want the butter to melt.
In a small bowl, combine the milk and syrup, then add it to the butter-flour mixture and bring everything together (by hand or with a spoon) until it forms a soft but shaggy dough. If it feels too dry (mine did), add a little more milk but not enough that the dough gets sticky. It should be drier than you think it should be (if that makes sense).
On a lightly floured surface, pat or roll the dough out until it is 1 1/4 inches (3 cm) thick. It’ll still be pretty crumbly.
Using a biscuit cutter, stamp out the dough into rounds and place them on the prepared tray so that they almost touch.
Pro tip: don’t twist when you cut them, just stamp straight down—when you twist it keeps them from rising as well as they should in the oven. I accidentally twisted on this batch, old habits die hard.
Glaze the tops with the beaten egg and bake for 20 to 25 minutes, until the scones are lightly golden.
I recommend eating these all right away…they’ll practically melt in your mouth, and once they get cold they get pretty dry.
Maple Oat Scones
- 1 3/4 cups of all-purpose flour
- 1/2 cup of whole wheat flour
- 1/2 cup of rolled oats (I used quick-cooking)
- 1 very heaped tablespoon of baking powder
- 1 very heaped tablespoon of granulated sugar (I went light here, these are sweet enough)
- 1/2 teaspoon of table salt
- Scant 3/4 cup of unsalted butter, cut into pieces
- 1/4 cup of maple syrup
- 1/4 cup of milk or buttermilk (I needed a bit more to get it to hold together)
- 1 egg, beaten (for glaze)
Preheat your oven to 400°F (200°C). Line your baking sheet with silicone or parchment paper.
Whisk both flours, oats, baking powder, sugar and salt together in a large bowl. With a pastry blender or your fingertips, work the butter into the dry ingredients until the mixture resembles fine breadcrumbs. In a small bowl, combine the milk and syrup, then add to the butter-flour mixture. By hand or with a spoon, bring everything together to form a soft but shaggy dough. If it feels too dry (mine did), add a little more milk but not enough that the dough gets sticky. It should be drier than you think it should.
On a lightly floured surface, pat or roll the dough out until it is 1 1/4 inches (3 cm) thick. Using a biscuit cutter, stamp out the dough into rounds and place them on the prepared tray so that they almost touch. Don’t twist when you cut them, just stamp straight down—when you twist it keeps them from rising as well as they should in the oven.
Glaze the tops with the beaten egg and bake for 20 to 25 minutes, until the scones are lightly golden. Eat right away, they will practically melt in your mouth…but be warned, they get pretty dry when leftover so I’d recommend eating them all fresh.
Original recipe from Smitten Kitchen
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