Maple Oat Scones

Name: Maple Oat Scones
Yield: Makes 16
Ingredients: 4 cups (480 g) all-purpose flour, plus more for dusting; 1½ teaspoons sea salt; 2 cups (456 g) unsalted butter, cut into ¼-inch cubes and chilled; 4 large eggs; ½ cup (112 g) buttermilk; 1 cup (113 g) whole-wheat flour; 2 cups (198 g) old-fashioned rolled oats; 1 tablespoon + 2 teaspoons baking powder; 1 tablespoon + 1 teaspoon granulated sugar; ½ cup (156 g) maple syrup; 2 cups (250 g) powdered sugar; 4 tablespoons grade B maple syrup; 2 tablespoons water

Preparation info

Makes
16

Difficulty
Easy

Appears in

Little Flower Baking

By Christine Moore

Published 2016

About

Lennie LaGuire took the helm in the pastry kitchen one day and made this delicious scone for us. Ever since then, it’s been a staple on our menu in the fall and winter.

Ingredients

4 cups (480 g) all-purpose flour, plus more for dusting
1 cup (113

Winter
Vegetarian
Bread

Method

In the bowl of a stand mixer fitted with the paddle attachment, combine flours, oats, baking powder, sugar, and salt on the lowest speed. Gradually add butter on low speed and mix until pea-size lumps form.

Add eggs, buttermilk, and maple syrup. Mix on lowest speed until just combined, about 30 seconds. Do not overmix. Dough should be shaggy with some dry bits.

Transfer dough on