This is a Barefoot Contessa (who is Ina Garten) recipe from the January/February 2010 issue of the Food Network Magazine. She made these easier to make than other scone recipes that I’ve tried, by making it so that you mix the dough entirely in a mixer. They are yummy!
3 1/2 cups flour
1 cup whole wheat flour
1 cup quick cooking oats, plus additional for sprinkling (if desired)
2 tablespoons baking powder
2 tablespoons sugar
2 teaspoons salt
1 pound cold unsalted butter, diced
1/2 cup cold buttermilk (make your own by adding 1/2 tablespoon vinegar or lemon juice to 1/2 cup milk and letting sit for 10 minutes or so)
1/2 cup pure maple syrup (don’t use your pancake stuff like Aunt Jemimas, you want the real thing here otherwise the maple taste isn’t very strong or there at all)
4 eggs, beaten lightly
1 egg beaten with 1 tablespoon milk or water, for egg wash
1 1/4 cups powdered sugar
1/2 cup pure maple syrup
1 teaspoon vanilla extract
1 Heat oven to 400. In bowl of electric mixer fitted with paddle attachment, combine flours, oats, baking powder, sugar and salt. Blend the cold butter in at lowest speed and mix until butter is in pea sized pieces. Combine buttermilk, maple syrup and eggs and add quickly to flour and butter mixture. Mix just until blended. The dough may be sticky.
2 Dump the dough out onto a well floured surface (emphasize “well floured”) and be sure it is well combined. Flour your hands and a rolling pin and roll the dough to 3/4 – 1″ thick. (A note from me here, use your hands to pat the dough flat before trying to roll it. There is so much dough and it is so sticky that is really hard to roll before flattening it a bit. I flattened it with my hands to the desired thickness and then used the rolling pin to smooth it out.) You should see lumps of butter in the dough. Cut into 3″ rounds with a plain or fluted cutter (I used a 2 1/2″ round cutter) and place on baking sheet lined with parchment paper (Reynolds makes parchment paper which you can buy at the grocery store).
3 Brush the tops with egg wash. Bake for 20 – 25 minutes, until the tops are crisp and the insides done. (Mine baked much faster than the time suggested, in about 1/2 the time, so keep an eye on yours to see if they do the same.)
4 To make the glaze, combine the powdered sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with glaze. Ina then sprinkles some uncooked oats on top for garnish but I decided to leave those off. The warmer the scones are when you glaze them, the thinner the glaze will be. (I let mine cool longer than 5 minutes so that the glaze would be thicker.)
The recipe said it would make 14 large scones (using a 3″ cutter), I used a 2 1/2″ cutter and got 4 dozen scones!