Restaurant Quality Maple Oatmeal Scones Recipes

MAPLE-OATMEAL SCONES

Steps:

• 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.

RESTAURANT-QUALITY MAPLE OATMEAL SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a heavy duty baking sheet with parchment paper. To prepare fruit, cover with boiling water and let stand 5 minutes. Drain and dry with paper toweling.
• In a two cup measure, stir together the egg, buttermilk and vanilla, maple syrup and maple extract.
• In a food processor bowl, place the flour, oatmeal, corn starch, baking powder, soda, salt and sugar. Process briefly to blend ingredients. Drop in chunks of butter and pulse to cut in. Stop when you have a coarse, grainy mixture. Alternately you can do this by had with a pastry blender or two knives.
• Remove mixture to a large mixing bowl. Make a well in the center. Stir in buttermilk/egg mixture. Blend in dried cherries. Stir with a fork to make a soft dough.
• Turn out onto a lightly floured work surface and knead only to get a slightly cohesive dough. Divide the dough into 3 equal size pieces. Pat each piece into an 8 to 10 inch circle, 1/2 to 3/4 inch thick. Cut each circle into eight wedges. Place on baking sheet. Paint tops with beaten egg white and garnish with about 1 teaspoon of the sugar.
• Bake at 425 degrees F (220 degrees C) for 15 to 18 minutes or until golden brown.