Maple Oatmeal Scones

Just because I had some aging blueberries. Not that this recipe calls for them, but why not throw them in? One of the few Annie's scones recipes I haven't tried yet. Don't worry, there are only two more to go in the bunch. Also I froze them all, but the batter with the blueberries was delicious. Naturally because I froze them I didn't try the glaze, and probably won't since I will bake them one at a time with the other frozen scones, but I include it below.

Here's the link:

http://annies-eats.net/2007/05/07/maple-oatmeal-scones/

Ingredients:

For the scones:

1 ¾ c. all purpose flour

½ c. whole wheat flour

½ c. quick cooking oats, plus additional for sprinkling

1 T. baking powder

1 T. sugar

1 tsp. salt

½ lb. (2 sticks) cold, unsalted butter, diced

¼ c. cold buttermilk

¼ c. pure maple syrup

2 eggs, lightly beaten

(Approx. 1 1/2 c. fresh blueberries)

1 egg beaten with 1 tsbp. water for egg wash

For the glaze:

½ c. + 2 T. confectioners’ sugar

¼ c. pure maple syrup

1 tsp. vanilla extract

Directions:

1. Preheat the oven to 400°.

2. In a mixing bowl, combine the flours, oats, baking powder, sugar and salt. Blend in the cold butter with an electric mixer on the lowest speed and mix until butter is in pea-sized pieces. (If using a stand mixer, use the paddle attachment.) Combine the buttermilk, maple syrup and eggs and add quickly to the flour and butter mixture. Mix until just well blended. The dough may be sticky.

3. Dump the dough onto a well floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough ¾ to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper. Brush the tops with egg wash.

4. Bake for 20-25 minutes, until the tops are crisp and the insides are done.

(I didn't roll these out, I just dumped portions on to pieces of plastic wrap, gently teased them into round 1 inch thick shapes, and wrapped up the plastic wrap and stored them all together in a freezer bag.)

5. To make the glaze, combine the confectioners’ sugar, maple syrup, and vanilla. When the scones are done, cool for 5 minutes, and drizzle each scone with 1 tablespoon of glaze. Sprinkle with some uncooked oats for garnish.