3 1/2 cups all-purpose flour
1 cup whole wheat flour, plus a bunch extra for the rolling pin
1 cup oats, plus additional for sprinkling
2 tbsp baking powder
2 tbsp granulated sugar
1 tsp salt
1 lb unsalted butter, cut into small pieces
1/2 cup milk
1/2 cup pure maple syrup
4 large eggs
1 cup powdered sugar
1/3 cup pure maple syrup
1 tsp pure vanilla extract
Preheat the oven to 400 degrees F.
In the bowl of an electric mixer, using the paddle attachment, combine the flours, oats, baking powder, sugar, and salt. (Do this on a slow speed or your counter will end up covered in flour.) Blend in the chopped butter (Sometimes I stop the mixer and reach in and break up the butter bits into smaller pieces with my hands.) Whisk the milk, maple syrup, and eggs and then add to the flour/butter mixture. Mix until just blended. The dough will be stupid sticky.
Dump the dough out onto a really well-floured surface. Flour your rolling pin (I used whole wheat, but you can use all-purpose as well) and roll the dough to about 1 inch thick. (You might have to keep adding more flour to the surface and that’s ok.) Like most scone dough, lumps of butter will still be visible. Cut into rounds using a cookie cutter or the rim of a glass and place on a baking sheet lined with parchment paper.
Bake for 20 minutes, until the tops are just starting to brown. Use a fork to make sure the insides are done, too.
While they are baking, combine the powdered sugar, maple syrup, and vanilla for the glaze.
When the scones are done, cool for about 10 minutes on the counter and brush each scone enough glaze to cover the scone’s top and sprinkle few oats on top. Remember, if the scones are too hot, the glaze will thin.***
(also, i am working on a blog revamp and am trying/working out some things. please stay tuned for the new and improved version.)