Maple Scones with Glaze

The scones can be cut out ahead of time and stored in the refrigerator, wrapped in plastic, for up to two days; bake just before serving.

Scones:
3½ cups flour, unbleached
1 cup whole-wheat flour
1 cup quick-cooking Irish oatmeal
2 Tbsp. baking powder
2 Tbsp. sugar
2 tsp. sea salt
1 lb (4 sticks) butter, cold, cut into small cubes
½ cup buttermilk, cold
½ cup pure maple syrup
4 extra-large eggs, lightly beaten
1 extra-large egg, beaten with 1 Tbsp. milk or water, for egg wash

Glaze:
1¼ cups confectioner’s sugar
½ cup pure maple syrup
1 tsp. pure vanilla extract

Preheat the oven to 400°F (200°C). Place oven rack in the center position.

In the bowl of an electric mixer fitted with the paddle attachment, combine flour, unbleached, whole-wheat flour, oats, baking powder, sugar, and salt. Blend butter in at the lowest speed, and mix until butter is in pea-size pieces.

In a medium bowl, combine buttermilk, maple syrup, and 4 eggs; mix to combine. Add egg mixture to flour mixture. Mix until just blended. The dough may be sticky.

Place dough on a well-floured surface. Roll dough out to a ¾-1” thickness with a well-floured rolling pin (there will be lumps of butter in dough). Cut into 3” rounds with a plain or fluted cutter, and place on a parchment-lined baking sheet.

Brush tops of scones with egg wash.

Bake until tops are crisp and insides are done, 20-25 minutes. Remove baking sheet to wire rack to cool for 5 minutes.

Make the glaze:  Combine confectioners' sugar, maple syrup, and vanilla. Drizzle each cooled scone with 1 Tbsp. glaze (the warmer the scones are when glazed, the thinner the glaze will be). Sprinkle with uncooked oats, if desired, and serve.

Makes 14.