Maple-Oatmeal Scones

I love baking new varieties of scones! I was looking for something that didn't contain fruit since the last few I've baked have had cranberries and orange, but I also didn't want something savory. This was a great choice because it bakes up light and fluffy but it also has a bit of sweet with the maple glaze. We also enjoyed them later after they had been frozen, thawed, and reheated in the microwave. Enjoy!

Maple-Oatmeal Scones
Source: Brown Eyed Baker

4 1/2 cups all-purpose flour
1 cup quick cooking oats
2 tablespoons baking powder
2 tablespoons sugar
2 teaspoons salt
2 cups 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 water or milk, for egg wash
---
1 1/4 cups confectioner's sugar
1/2 cup pure maple syrup
1 teaspoon vanilla extract

Preheat oven to 400 degrees. Line baking sheets with parchment paper.

Combine flour, oats, baking powder, sugar, and salt. Blend in the cold butter until the butter is in pea-sized pieces. Combine the buttermilk, maple syrup, and eggs and add quickly to the flour-butter mixture. Mix until just blended. The dough may be sticky.

Dump dough onto a well-floured surface and be sure all ingredients are combined. Flour your hands and a rolling pin and roll the dough to 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 baking sheet.

Brush the tops with egg wash. Bake for 20-25 minutes (mine only took 14 minutes), until the tops are crisp and the insides are done.

To make the glaze, combine the confectioner's sugar, maple syrup, and vanilla. When the scones are done, cool for 5 minutes, and drizzle each scone with about 1/2 teaspoon of glaze. Sprinkle some uncooked oats on the top, for a garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.