I trust that everyone sufficiently stuffed their faces this year on Thanksgiving and enjoyed the feast. Now Christmas is practically upon us! Can you believe it?
Recently I made some fresh scones for breakfast. I’m not sure why I don’t do this more often; scones really are one of the more simple things to bake and really not very time consuming. You can easily make scones when you wake up on the weekend and have them in your mouth within 45 minutes. This particular recipe below is well-suited for fall. I used the “real-deal” maple syrup that I purchased in Vermont this past summer. I suggest you use maple syrup (not pancake syrup), but if you do go the “pancake syrup” route, drop me a comment and let me know how they turned out – I’d be curious.
Maple Oat Scones
source: Baking Bites
1 ½ c all purpose flour
¾ c quick cooking oats
2 T sugar
1 ½ t baking powder
¼ t salt
1/3 c butter, cold
¼ c pure maple syrup
½ c buttermilk
½ t vanilla extract
cinnamon glaze (recipe below)
- Preheat oven to 400 degrees. Line baking sheet with parchment paper.
- In a large bowl whisk together flour, oats, sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives, making sure no pieces larger than a big pea remain.
- In a medium bowl whisk together maple syrup, buttermilk and vanilla. Pour into flour mixture and stir until the dough comes together.
- Divide dough into 6 pieces (balls, wedges, squares, whatever you want) and place each on prepared baking sheet. Flatten gently.
- Bake for 16-20 minutes, until scones are golden brown.
- Transfer scones to a wire rack and allow to cool slightly before drizzling with glaze.
1 c confectioners sugar
2-3 T milk
1/2 t ground cinnamon
- In a small bowl, whisk together confectioners sugar, 2 Tablespoons of milk and cinnamon until smooth. Add more milk if necessary in order to smooth glaze and bring it to a pourable consistency.
- Drizzle over scones.