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Ingredients: 3-1/2 cups all-purpose flour, plus more for dusting 1 cup whole-wheat flour 1 cup quick-cooking oats, plus more for sprinkling 2 tablespoons baking powder 2 tablespoons granulated sugar 2 teaspoons salt 2 cups (4 sticks) cold unsalted butter, cut in small cubes 5 extra-large eggs 1/2 cup cold buttermilk 1 cup maple syrup 1 tablespoon milk, optional 1 1/4 cups confectioners' sugar 1 teaspoon pure vanilla extract
Directions: 1. Heat oven to 400 with rack in center. 2. In the bowl of an electric mixer fitted with the paddle attachment, combine all-purpose flour, whole-wheat flour, oats, baking powder, sugar, and salt. Blend the butter in at the lowest speed, and mix until butter is in pea-size pieces. Lightly beat 4 eggs. Combine buttermilk, 1/2 cup maple syrup, and beaten eggs. Add to flour mixture. Mix until just blended. The dough may be sticky. 3. Dump dough out onto a well-floured surface, making sure it is combined. Roll dough out to 3/4- to 1-inch thickness with a well-floured rolling pin. (There will be lumps of butter in dough.) Cut in 3-inch rounds with plain or fluted cutter, and place on a prepared baking sheet. 4. Lightly beat remaining egg with milk or 1 tablespoon water. Brush tops of scones with egg mixture. Bake until tops are crisp and insides are done, 20 to 25 minutes. Remove baking sheet to wire rack to cool for 5 minutes. 5. Make a glaze by combining confectioners' sugar, remaining 1/2 cup maple syrup, and vanilla. Drizzle each scone with 1 tablespoon glaze. Sprinkle with a little uncooked oats, if desired.
Makes 14 large scones
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