Maple-Oatmeal Scones

These are absolutely heavenly! They are perfect for a weekend breakfast or brunch. The dough can even be made ahead and then baked when the time calls. They are full of flavor - make sure you use only pure maple syrup - worth the extra couple of dollars. I adapted the recipe from Ina Garten's Barefoot Contessa cookbook. If you've ever perused her pages you'll know exactly what I'm talking about...the woman loves butter! So does this girl, however my thighs do not. So I have reduced the fat but all the flavor remains. These will not disappoint!

Scone
3 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup quick-cooking oats
2 Tbsp baking powder
2 Tbsp granulated sugar
Dash salt
3 sticks cold butter, diced
2/3 cup cold buttermilk
1/2 cup pure maple syrup
4 extra-large eggs plus 1 egg beaten with 1 Tbsp milk for egg wash

Glaze
1 1/2 cups powdered sugar
1/2 cup pure maple syrup
1 tsp vanilla extract

In a bowl of an electric mixer, combine 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; add quickly to the flour-and-butter mixture. Mix until just blended. Do not overmix. The dough will be sticky.

Dump the dough out onto a well-floured surface. Flour a rolling pin and roll the dough to approx 1-inch thick. You will see lumps of butter in the dough. Cut into 3-inch rounds with a plain biscuit cutter and place on a lightly greased baking sheet.

Brush the tops with the egg wash. Bake at 400 degrees for 20-25 minutes until the tops are crisp and the insides are done.

To make glaze, whisk the powdered sugar, maple syrup and vanilla together until smooth. Allow the scones to cool at least 5 minutes before drizzling each scone with glaze.

Makes about 20 scones.