These scones are simply the best and they can be made & cut out ahead of time – then stored in the fridge, wrapped in plastic (up to 2 days) before baking. The recipe is from the first “Barefoot Contessa” book Ina Garten published in 1999.
3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking oats, plus additional for sprinkling
2 tbsp baking powder
2 tbsp sugar
2 tsp kosher salt
1 lb cold, unsalted butter, diced
1/2 cup cold buttermilk
4 extra-large eggs, slightly beaten
1 egg, beaten with 1 tbsp water, for egg wash
1 1/4 cups confectioners’ sugar
1/2 cup maple syrup
1 tsp pure vanilla extract
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.
makes 14 large or 25 bite size scones