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Oatmeal Maple Scones

May 4, 2009
This was meant to be a rhubarb recipe.

After being scolded by my foodie friends (cough*Vanessa*cough) for

  1. avoiding baking at all costs
  2. never cooking/using/purchasing rhubarb, and
  3. being completely suckered in by the beautiful red stalks at the farmers market,

I spent Sunday afternoon online and in the cookbooks digging around for a rhubarb recipe that would flex my baking skills. Of which there were many.

But in my search, I stumbled upon this scone recipe that just seemed too perfect for words – there are many things in the world as lovely as scones and espresso when you’ve been standing outside all morning at the Broad Street Run and then at Headhouse Sq.

Except maybe a too-pretty-for-words jar of local dark Grade A maple syrup that I picked up at Headhouse Sq from the Spring Hills Farm stand.

As far as “baking” goes – this was easy. Get all the dry ingredients together, beat in cold butter (which meant that I didn’t face the pitfall of using melted butter when I was suppose to use softened butter or vice versa…stupid baking). It was a little scary only putting in 1 tablespoon of sugar, but this recipe counts one the maple syrup for the sugary kick and it definitely does that job is that so-sweet-but-not-quite-teeth-hurting-sweet kind of way.

Wet ingredient mise en place.

The wet ingredients all went into one measuring cup (per the recipe) and took only a few minutes to get to that “just incorporated” stage. The dough was still a bit sticky, so I really floured the counter when I was molding it, but I didn’t need a rolling pin or anything “technical” like that – hands worked fine. And similarly, a milk glass worked quite well as an impromptu biscuit cutter.

Damp dough, cut into biscuits using a milk glass.
Because when you don’t bake, you don’t have a dedicated “biscuit cutter” handy.

I love how fast these baked up – the recipe said 20 minutes, but I took them out after 15 and they were done, but still nice and moist. That gave me just enough time to whip together the glaze and then look at my cooling scones wistfully, wanting them to be instantly cool so I could apply generous amounts of maple glaze. And a little bit of oats. You know, to keep ’em healthy-like.

Fresh from the oven

Freshly whisked maple glaze that I
will now be using on


Oatmeal Maple Scones
I half-ed this recipe and made some of my own edits. If you’re looking to make a bigger batch but you hate math, check out Sweet Amandine’s recipe.

For biscuits:

1 3/4 cups flour
1/2 cups whole wheat flour
1/2 cup Quaker Oats (plus extra for sprinkling)
1 Tblsp baking powder
1 Tblsp granulated sugar
1 tsp salt
1/2 pound (4 sticks) cold butter, diced
1/4 c. buttermilk (or, regular milk with 1 tblsp
1/4 c. pure maple syrup
2 extra-large eggs, lightly beaten + 1 egg beaten for the egg wash

For glaze:
1/2 c. powdered sugar
1/4 c. pure maple syrup
1 tsp. vanilla

Preheat the oven to 375 degrees. Line a baking pan with parchment paper.

Combine the flours, oats, baking powder, sugar, and salt. Dice the butter into 1 ” pieces and slowly add to dry ingredients, blending together using your mixer at the lowest speed. Continue blending until the pieces of butter are pea-sized.

In a liquid measuring cup, combine the buttermilk, 1/4 c. maple syrup, and the four lightly beaten eggs. Add the liquid ingredients to the dry ingredients and mix until just blended.

Turn out the dough onto a lightly floured surface. With your hands (or if you need, a rolling pin), roll out the dough to 1 inch thickness. (There will be little chunks of butter visible in the dough.)

Cut out biscuits with a biscuit cutter and place on baking sheets.

Brush the tops of the biscuits with egg wash and bake for 20-25 minutes.

While the biscuits are baking, whisk together the glaze ingredients. Allow the finished biscuits to cool slightly (if they’re too hot, the glaze will slide right off). Top with a spoonful of glaze and a sprinkling of Quaker Oats.

Makes 8-10 biscuits, depending on the size of your biscuit cutter – or milk glass.

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