Our January/February 2014 issue (copies available online) features a recipe for Maple Oatmeal Scones. They are a perfect treat— especially when shared with a friend and a cup of tea! We are thinking that this weekend will be a good time to whip up another batch, since all of the ingredients are already in the cupboard.
The “For your country kitchen” recipe feature is from Lyn Slade of Charlotte’s House B&B, Bolton, MA.
for your country kitchen
maple oatmeal scones
1/2 C milk
1 tsp vinegar (either white or apple cider vinegar)
3 1/4 C white flour
1 C whole wheat flour
1 C quick oats, plus a couple of tablespoons for sprinkling
2 Tbsp baking powder
2 Tbsp sugar
1 tsp salt (omit if using salted butter)
1 pound unsalted butter
1/2 C maple syrup
1-1/4 C confectioner’s sugar
1/4 C maple syrup
1 tsp vanilla extract
1. Preheat oven to 400˚.
2. Mix vinegar into milk and set aside.
3. Mix both flours, oats, baking powder, sugar, and salt together in a large bowl. Cut in the butter using a pastry blender, two knives, or your hands until it is in about 1/4” bits.
4. Beat eggs in a bowl and add maple syrup and soured milk.
5. Pour egg mixture over dry ingredients and mix by hand until all the dry ingredients are incorporated.
6. Dump dough onto a well-floured surface and shape into two squared logs about 14” L x 3” W. Cut each log into 8 – 9 triangular scones. Place on two parchment- or Silpat-covered baking sheets.
7. Bake for 20 minutes, rotating pans halfway through baking. Allow to cool on cookie sheets.
8. Mix glaze ingredients together with a rubber spatula, pressing out any lumps as you stir.
9. Dip tops lightly into glaze and set them back onto baking sheets.
10. Lightly sprinkle tops with oats.