Description
Maple scones from Ina Garten promise a delightful breakfast treat with rich, buttery flavors. Delicate crumbs and sweet maple glaze make these tender pastries irresistible for weekend mornings when you crave something special.
Ingredients
Scale
- 1 lb (454 g) cold unsalted butter, diced
- 4 extra-large eggs, lightly beaten
- 3 ½ cups (875 ml) all-purpose flour
- 1 cup (250 ml) whole-wheat flour
- 1 cup (250 ml) quick-cooking oats, plus additional for sprinkling
- 2 tbsps baking powder
- 2 tbsps granulated sugar
- 2 tsps salt
- ½ cup (125 ml) cold buttermilk
- ½ cup (125 ml) pure maple syrup
- 1 egg beaten with 1 tbsp milk or water, for egg wash
- 1 ¼ cups (310 ml) confectioners’ sugar
- ½ cup (125 ml) pure maple syrup
- 1 tsp pure vanilla extract
Instructions
- Preheat Preparation: Warm the oven to 400°F and line a baking sheet with parchment paper for optimal baking conditions.
- Dry Ingredient Fusion: Blend all-purpose flour, whole-wheat flour, rolled oats, baking powder, granulated sugar, and kosher salt in a large mixing bowl, creating a uniform dry foundation.
- Butter Integration: Cube cold butter and incorporate into the flour mixture, working it until the texture resembles coarse crumbs, ensuring even distribution and future flakiness.
- Liquid Mixture Creation: Whisk buttermilk, pure maple syrup, and eggs in a separate bowl, forming a smooth, cohesive liquid that will bind the scone dough with rich flavor.
- Dough Formation: Gently combine wet and dry ingredients, stirring minimally to maintain a delicate texture. Transfer the slightly sticky dough to a floured surface and roll to 3/4-inch thickness.
- Scone Shaping: Use a 3-inch round cutter to shape the scones, placing them 2 inches apart on the prepared baking sheet. Brush tops with egg wash to create a lustrous golden finish.
- Baking Process: Slide the baking sheet into the preheated oven and bake for 20-25 minutes, watching for a rich golden-brown color and firm texture that indicates perfect doneness.
- Glaze Preparation: While scones cool briefly on a wire rack, whisk confectioners’ sugar, maple syrup, and vanilla extract to create a smooth, drizzling maple glaze.
- Final Touch: Generously drizzle maple glaze over the warm scones, optionally garnishing with a sprinkle of rolled oats for added visual and textural appeal.
Notes
- Butter Technique: Cut cold butter into tiny cubes and work quickly to maintain its chilled temperature, ensuring flaky, tender scone texture.
- Mixing Mastery: Stir wet and dry ingredients minimally to prevent gluten development, which can make scones tough and dense.
- Dough Handling: Use light, gentle touches when rolling and cutting to preserve the delicate scone structure and avoid compressing the dough.
- Glaze Perfection: Ensure maple glaze is smooth and pourable by gradually adding liquid, creating a silky drizzle that complements the scones’ warmth.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 20 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg