Ina Garten Maple-Oatmeal Scones

Ina Garten maple-oatmeal scones take 45 minutes and whole-wheat flour, oats and pure maple syrup to make a tender, crumbly breakfast pastry. Save this easy breakfast ideas favorite for brunch, a cozy weekend morning or a holiday spread, because the scones can be cut out ahead and baked fresh.

Keep the butter cold and stop mixing the moment the dough comes together, because those butter lumps melt in the oven and make the scones flaky. Overmix it and the scones turn tough and dense.

Ina Garten built these scones as a variation on her famous scones, adding whole-wheat flour and oats for texture and maple syrup for sweetness. She also swaps in buttermilk to lighten the dough, and the warm maple glaze on top is what sets them apart.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Maple-Oatmeal Scones

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

14

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

480

kcal

Cold butter, oats and whole-wheat flour make a hearty, tender scone with a crisp top. A warm maple glaze melts over each one and gets a sprinkle of uncooked oats.

Ingredients

• 3 1/2 cups all-purpose flour
  

• 1 cup whole-wheat flour
  

• 1 cup quick-cooking oats, plus additional for sprinkling
  

• 2 tablespoons baking powder
  

• 2 tablespoons granulated sugar
  

• 2 teaspoons salt
  

• 1 pound cold unsalted butter, diced
  

• 1/2 cup cold buttermilk
  

• 1/2 cup pure maple syrup
  

• 4 extra-large eggs, lightly beaten
  

• 1 egg beaten with 1 tablespoon
  

• milk or water, for egg wash
  

• GLAZE:
  

• 1 1/4 cups confectioners' sugar
  

• 1/2 cup pure maple syrup
  

• 1 teaspoon pure vanilla extract
  

Directions

• Preheat the oven: Preheat the oven to 400 degrees. Line a baking sheet with parchment paper so it's ready for the scones.
• Mix the dry ingredients: Put 3 1/2 cups all-purpose flour, 1 cup whole-wheat flour and 1 cup quick-cooking oats in the bowl of an electric mixer with a paddle attachment. Add 2 tablespoons baking powder, 2 tablespoons granulated sugar and 2 teaspoons salt, then stir briefly to combine.
• Cut in the butter: Add 1 pound cold diced unsalted butter and mix at the lowest speed. Stop when the butter is in pea-sized pieces.
• Add the wet ingredients: Combine 1/2 cup cold buttermilk, 1/2 cup maple syrup and 4 lightly beaten eggs. Add this quickly to the flour and butter, then mix just until blended, since the dough may be sticky.
• Roll and cut: Dump the dough onto a well-floured surface and make sure it comes together. Flour your hands and a rolling pin, then roll it 3/4 to 1 inch thick, leaving visible lumps of butter.
• Shape the scones: Cut the dough into 3-inch rounds with a plain or fluted cutter. Place them on the lined baking sheet.
• Brush and bake: Beat 1 egg with 1 tablespoon milk or water and brush it over the tops. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
• Make the glaze: Combine 1 1/4 cups confectioners' sugar, 1/2 cup maple syrup and 1 teaspoon vanilla extract. Stir until smooth while the scones bake.
• Glaze and serve: Cool the scones for 5 minutes, then drizzle each with 1 tablespoon of glaze. Sprinkle a few uncooked oats on top, and remember that warmer scones make a thinner glaze.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, J.K. Adams French rolling pin, Ateco 11-piece round cutter set, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I add raisins or nuts to these scones?

Yes, Ina Garten suggests adding 3/4 cup of raisins or small-diced pecans for a different flavor. Stir them in with the dry ingredients so they spread evenly through the dough.

Can I make the scones ahead of time?

You can cut the scones out ahead and store them in the refrigerator for a few days. Then bake them just before serving so they come out warm and crisp.

Can I use imitation maple syrup?

I'd stick with the real thing, because pancake syrup just doesn't taste the same. Pure maple syrup sweetens both the dough and the glaze, so the flavor really shows.

What kind of oats work best?

Ina Garten likes McCann's quick-cooking Irish oatmeal, but Quaker quick-cooking oats work fine too. Stick with quick-cooking oats so the scones stay tender.

Why are my scones tough?

Overmixing is the usual culprit. Mix only until the dough is just blended and keep the butter cold, so you still see lumps of butter when you roll it out.