Monday, March 11, 2013

maple oat scones

Need a pick-me-up from daylight savings?
I hate spring forward.

So, we will make scones today!
Light and crumbly!
Barely sweet and might even be healthy for you ;)

Maple and Oat Scones
Makes 8-12, depending...
From Smitten Kitchen!

1 3/4 cups all-purpose flour, plus extra for dusting surface
1/2 cup whole wheat flour
1/2 cup old fashioned oats
1 very heaped tablespoon baking powder
1 very heaped tablespoon superfine or granulated sugar
1/2 teaspoon table salt
Scant 3/4 cup unsalted butter, cold
1/4 cup maple syrup
1/4 cup milk or buttermilk
1 egg, beaten (for glaze)

Preheat your oven to 400*F. 
Butter a baking tray, or line with parchment paper.
Whisk the flours, oats, baking powder, sugar and salt together in a large bowl. 

Grate cold butter with a box grater and incorporate into dry mixture. 

Add milk and syrup to the butter and flour mixture. 

By hand or with a rubber spatula, bring everything together to form a soft dough. If it feels too dry, add a little more milk but not enough that the dough is sticky. On a lightly floured surface, pat or roll the dough out until it is 1 1/4 inches tall. 

Using a 2-inch biscuit or cookie cutter, cut the dough into rounds and place them on the prepared tray so that they almost touch. 

Glaze the tops with beaten egg and bake for 20 to 25 minutes until the scones are lightly golden.

Serve warm and enjoy!

*Kinda dry the next while you can!*

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