| Level: | Easy |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 14 servings |
Ingredients
- 3 1/2 cups all-purpose flour
- 1 cup whole-wheat flour
- 1 cup quick-cooking oats, plus additional for sprinkling
- 2 tablespoons baking powder
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 1 pound cold unsalted butter, diced
- 1/2 cup cold buttermilk
- 1/2 cup pure maple syrup
- 4 extra-large eggs, lightly beaten
- 1 egg beaten with 1 tablespoon milk or water, for egg wash
- 1 1/4 cups confectioners’ sugar
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.
- Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 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. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
- 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 the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 555 |
| Total Fat | 29 g |
| Saturated Fat | 17 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 3 g |
| Sugar | 27 g |
| Protein | 9 g |
| Cholesterol | 130 mg |
| Sodium | 341 mg |
Reviews
I had great success with this recipe. Just the right amount of maple. Will definitely make again. I think I might be over my fear of making scones! Thank you Ida.
Made the recipe as stated. My only comment is that the bottoms burned. I am guessing due to the maple syrup in the dough. I will perhaps cook them on a lower rack next time? We also used less glaze and they had the perfect scone texture, not to dry and not to moist. Might also cut down to 20 minutes next time and will check then, not at 25.
I agree with some of the other reviewers about the final product. I don’t really get the scone part but they are delicious! Kind of like a bread-cookie. With Ina’s recipes always calling for a ton of butter, you kind of can’t miss. Lol
Cut in half, but otherwise followed recipe. Tasted fine, but they were dry. They looked lovely too, but I will not make again.
As always Ina knows how to write a good recipe! So flaky, moist and perfectly sweet! I only used 3/4 pound of butter and swapped 1 cup instant oats for 1/2 cup old fashioned oats- worked just as well! I actually preferred the texture of the old fashioned oats to the quick cooking. Super delicious and easy to make.
I have been using FN recipes for years and have never left a review, but after making this ‘scone’ recipe I felt compelled to leave my first review. First, I am a great fan of Ina’s. In fact, I am making one of her recipes for dinner tonight. I own many of her cookbooks and when I want to learn a new dish, I search her recipes first; which is what brought me to this scone recipe. I wanted to make maple scones and the minute I saw a recipe by Ina, I stopped searching and got out the ingredients. However, what results from this recipe, which calls for a POUND of butter, is yummy but it is NOT a scone. It tastes like something between a maple-flavored biscuit or a hunk of thick maple-flavored pie dough, but it is definitely not a scone. I have made many scones and this recipe does not result in one. There is simply too much butter in this recipe. And if you don’t believe me, compare this recipe against other scone recipes from your favorite chefs. When I took my ‘scones’ out of the oven, they were sitting in pools of melted butter. I was dubious at the amount of butter when I read the recipe but because it was Ina’s, and her recipes have always yielded such wonderful results, I forged ahead. For the record, I made the recipe as stated other than using frozen butter (a best practice in scone making) and adding one extra tablespoon of sugar. Sorry, but don’t waste your time and butter on this one!
Adding this for those who need to ditch 4 butter and don’t have whole wheat flour. I used 3/4 pounds of butter, all white flour (wished I had it) and yoghurt for the buttermilk. They came out light, flaky and delicious. Carefully checked the bottoms for burning based on other reviews and used my heaviest baking sheet.
Made them and followed the recipe and they were great! Even the glaze came out perfectly. I wouldn’t change anything.
I followed the recipe as written the first time I made these and loved them. When I made them again recently I added maple extract, cinnamon and cardamon which gave them much more flavor. Will definitely add the spices again the next time. Great recipe with or without changes.
Amazing recipe! The maple flavor isn’t overwhelming which I appreciated! The oats added wonderful texture and the glaze wrapped it all together perfectly!