Morning, all! And a happy, happy day to you. It seems like there are quite a few storms all over the place. Stay safe!
Whenever it snows right after Christmas I always feel a bit torn. The Christmas decorations are down around here, but as soon as those flakes start falling I have a resurgence of Christmas cheer. I feel like I should make a sugar cookie or something. But then I don’t because usually the holidays make you stir crazy enough with baking and wrapping presents. So I just let the feeling pass. 😉
Speaking of Christmas stuff, I’m pretty sure this was the last year for me and the real tree. Seriously. The needles were flying everywhere. And this was the second year in a row where the tree just didn’t have that strong of a pine odor. So maybe next year I’ll just get a fake tree and light a fir candle. 🙂 Or just decorate a house plant. That’s sounding pretty good right now too. 😉
But of course there is still plenty of winter left to go, and although I know we’re all supposed to pretend that we want to drop five pounds, I feel like giving into my caveman instinct to eat something yummy and sleeping. So here are some delicious Ina Garten maple oatmeal scones.
Ina knows what she’s doing, so of course these scones are fabulous. I’ve made them for years, and just like every Ina Garten recipe, they turn out every time.
So maybe to feel a little healthier I’ll just alternate from taking bites of these scones to taking bites of celery…or sips of kale juice. Or maybe I’ll do a few sun salutations where I put the scone in front of me like a donkey with a carrot. Actually, with me that would probably work. 😀
- 3½ cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup quick-cooking oats
- 2 tbsp. baking powder
- 2 tbsp. sugar
- 2 tsp. salt
- 1 lb cold unsalted butter, diced
- ½ cup cold buttermilk
- ½ cup pure maple syrup
- 4 extra large eggs, lightly beaten
- 1 beaten egg plus 1 tbsp. milk or water for egg wash
- For glaze:
- 1¼ cups powdered sugar
- ½ cup pure maple syrup
- 1 tsp. vanilla extract
- Preheat the oven to 400 degrees F. Line cookie sheets with parchment and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine flours, oats, baking powder, sugar, and salt, and mix.
- Mix in the cold butter at low speed until incorporated. There should be pea-size pieces of butter in the dough when it's the right consistency.
- In another bowl combine buttermilk, maple syrup, and eggs. Add it to the flour mixture and combine until just blended. The dough might be sticky.
- Pour the dough out onto a well-floured surface and pat into a ¾ inch round circle. Cut the dough with a 3 inch round cookie cutter and place onto prepared cookie sheets.
- Brush lightly with egg wash and bake for 20-25 minutes, or until the tops are crisp and the inside is done. Allow to cool.
- While the scones are cooling, make the glaze by combining all glaze ingredients in a medium bowl and stirring until smooth.
- Drizzle scones with glaze.