I can’t even remember how and when I stumbled on this recipe, but thank heavens I did – as these are the most delicious and beautiful scones I have ever made. Everyone seems to agree, because next to my chocolate chip cookies, this is the most requested recipe.
The combination of whole wheat flour and oats lends itself to an earthiness that tastes heavenly. Even better, with only a tablespoon of sugar, these are not overly sweet.
What I especially love about these scones, is that they can be prepared the day before a special holiday, brunch or when guests are staying the night. They hold up great in the refrigerator overnight, and in the morning I just pop them in the pre-heated oven, make the icing and serve with a bowl of fruit. Everyone will thank you when waking up to the smell of these treats in the morning, including yourself for not having to clean a huge mess.
These scones are perfect anytime of year, but I especially love to make them in the fall.
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Something about the leaves changing and cold weather makes these scones super comforting
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The original recipe is Ina Garten’s from her very first book. Apparently these scones were very popular at her cafe in East Hampton. Crazy enough, this past summer when I was at Cavaniola’s (the most amazing cheese, charcuterie and gourmet shop) in the Hamptons, I ran into her. She is just as delightful as I imagined her to be.
A few suggestions to making these scones perfect. To keep the texture light and flaky, be sure and use only very cold butter. I cut it up first and put it back in the refrigerator until ready to use. Whether using a kitchen aid, or the old fashioned way with a bowl and spoon, use your fingers after mixing to break up the butter into pea size pieces. When adding the wet ingredients, don’t over mix it. After baking, pour the icing on after cooling just 5 minutes or so. This helps spread the icing – otherwise its glopped on top and much too heavy. Don’t forget to add a sprinkling of oats on top of the wet icing, as it looks so lovely.
INGREDIENTS
(makes approximately 10 scones or 18 mini, recipe can easily be doubled)
- 1 + 3/4 C all purpose flour
- 1/2 C whole wheat flour
- 1/2 C oats
- 1 T granulated sugar
- 1 T baking powder
- 1 t salt
- 1/2 lb (2 sticks) unsalted butter, cut into small pieces (I like Land-O-Lakes)
- 2 large eggs
- 1/4 C buttermilk
- 1/4 C maple syrup
ICING
- 1 C powdered sugar
- 1/3 C maple syrup
- 1 t vanilla extract
INSTRUCTIONS:
- Pre-heat oven to 400 degrees.
- Combine the dry ingredients in a mixer, using the paddle attachment or a bowl if making by hand. Mix to combine.
- Add the butter and turn on the mixer to the lowest speed to blend into the dry ingredients until small pieces form. Use your fingers to break them up more, if needed. You still want to see the bits of butter in the dough.
- In a separate small bowl, lightly blend eggs, maple syrup and buttermilk.
- Working quickly, add to the butter mixture and blend on low speed, just until the dough is combined.
- Turn out onto a floured surface and gently pat or roll with a rolling pin into a rectangle, 3/4-1 inch thick.
- Cut into approximately 3” rounds.
- Set on a parchment lined baking sheet and place in oven.
- Bake until crisp approximately 20-25 minutes.
- Remove, cool slightly and whisk the icing ingredients in a small bowl. Ladle the icing on top letting the icing flow over the sides. Top with a sprinkling of oats.
I cannot wait to make these scones. They look and sound delicious. What are you using or what is it called that you cut the scones out with in the dough?
Thanks Carney. That is a biscuit cutter that you can find online or at most cooking stores. A drinking glass or coffee cup (turned upside down and dipped in flour) works well too!
They look divine, Polly! I’ll have to try them!
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These look delicious!