Friday, 28 June 2013

Maple Oatmeal Scones

Recipe from The Vanilla Bean Blog

Maple Oatmeal Scones

Makes 8

350g (2 ¼ cups) plain/wholemeal flour
50g (½ cup) rolled oats
1tbsp baking powder
1tbsp caster sugar
1tsp salt
225g (1 cup) cold butter, diced
60ml (¼ cup) buttermilk
60ml (¼ cup) maple syrup
2 eggs
For the egg wash
1 egg
1tbsp water
For the glaze
85g (¾ cup) icing sugar
60ml (¼ cup) maple syrup
½ tsp vanilla extract
1tbsp rolled oats

1. Preheat the oven to 200C/400F/mark 7. Line a baking tray with baking paper.

2. In the bowl of a food processor, combine the flours, oats, baking powder, sugar and salt. Process until combined, add the butter and pulse again until the butter is evenly distributed amongst the flour and pea-sized.

3. In a separate bowl, whisk together the buttermilk, maple syrup and eggs. Pour over the flour mixture and mix until just combined. Transfer the mixture to the prepared baking tray and shape into an 8 inch diameter circle (about 1 inch thick). Divide the disc into 8 even pieces and brush the top with some egg wash. Bake for 20-25 minutes, or until the bottom of the scones are golden brown.

4. For the glaze, sift the icing sugar and combine with the maple syrup and vanilla. Brush the tops of the scones with the glaze once they have been left to cool for 5 minutes. Sprinkle the tops of the scones with additional oats.

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