Oat and Maple Syrup Scones
Photo © Deb Perelman
- 1 3/4 cups (260 grams) all-purpose flour, plus extra for dusting surface
- 1/2 cup (80 grams) whole wheat flour
- 1/2 cup (35 grams) rolled oats
- 1 very heaped tablespoon baking powder
- 1 very heaped tablespoon superfine (caster) or granulated sugar
- 1/2 teaspoon table salt
- Scant 3/4 cup (160 grams) unsalted butter, cut into pieces
- 1/4 cup maple syrup
- 1/4 cup milk or buttermilk
- 1 egg, beaten (for glaze)
- Breakfast Foods
- Rolled oats (1/2 cup)
- Cooking & Baking
- All-purpose flour (1 3/4 cups)
- Maple syrup (1/4 cup)
- Table salt (1/2 teaspoon)
- Whole wheat flour (1/2 cup)
- Dairy
- Butter, unsalted (3/4 Scant cup)
- Milk or buttermilk (1/4 cup)
- Refrigerated
- Egg (1)
- Other
- 1 very heaped tablespoon baking powder
Preparation
Read recipe preparation on smittenkitchen.com
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Published March 23, 2011 (1 year ago).
67 people saved this recipe.
