- Cooking Time: 20 min
- Preparation Time: 30 min
- 3 1/2 cups all-purpose flour (700ml)
- 1 cup whole-wheat flour (225 ml)
- 1 cup quick-cooking oats, plus additional for sprinkling (225)
- 2 tablespoons baking powder (30 ml)
- 2 tablespoons granulated sugar (30 ml)
- 2 teaspoons salt (10 ml)
- 1 pound cold unsalted butter, diced (450 Grams)
- 1/2 cup cold buttermilk (118)ml
- 1/2 cup pure maple syrup (118)ml
- 4 extra-large eggs, lightly beaten
- 1 egg beaten with 1 tablespoon milk or water, for egg wash
- 1 1/4 cups confectioners' sugar (284
- 1/2 cup pure maple syrup (118) ml
- 1 teaspoon pure vanilla extract (5 ml)
- 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.
NotesI am very Irish so I love scones. We bring them to every party I go to. Maple Scones are delicious. After you cook the Scones you glaze them with a really sweet sauce. They are one of my favorite desserts in the world. Chemistry Information:The pure substances are salt (NaCl) and sugar (CI2H22O11). The homogeneous mixtures are flour, baking powder, Vanilla extract. Heterogeneous mixtures are the eggs, the batter (before it is mixed) and the Scones after they finish baking. A chemical change is the browning on the top of the scone after it bakes. Another chemical change is how the Scones puff up as they cook because the baking powder in the mixture. A physical change is when the ingredients mix together.
Submitted by: "Ethan F"