Maple oat scones
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.
Portions: Makes 16
Ingredients:
- 4 cups (480g) all-purpose flour, plus more for dusting
- 1 cup (113g) whole-wheat flour
- 2 cups (198g) old-fashioned rolled oats
- 1 tablespoon + 2 teaspoons baking powder
- 1 tablespoon + 1 teaspoon granulated sugar
- 1½ teaspoons sea salt
- 2 cups (456g) unsalted butter, cut into
- ¼-inch cubes and chilled
- 4 large eggs
- ½ cup (112g) buttermilk
- ½ cup (156g) maple syrup
Ingredients for maple glaze:
- 2 cups (250g) powdered sugar
- 4 tablespoons grade B maple syrup
- 2 tablespoons water
Preparation:
In the bowl of a stand mixer fitted with the paddle attachment, com- bine 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 over-mix. Dough should be shaggy with some dry bits. Transfer dough onto a lightly floured surface and pat into a 1- inch-thick rectangle. Cut scones with a 3-inch round cutter. Transfer scones onto a parchment-lined sheet pan with 1 inch of space be- tween each scone. Freeze until firm, at least 1 hour. Preheat oven to 375°. Bake, rotating halfway through, until golden brown, about 30 minutes. Meanwhile, make glaze. In the clean, dry bowl of a stand mixer fitted with the paddle attachment, combine powdered sugar, maple syrup, and water on low speed until mixture is smooth and lump free. Consistency should be that of thick glue. Glaze can be made ahead of time; you can store in an airtight container in the refrigerator for up to 2 weeks. If refrigerated, remove and leave on the counter for 30 minutes to come to room temperature before using. Spread 1 teaspoon glaze on each warm scone before serving.
