Description
Ina Garten’s maple scones invite sweet indulgence with their buttery New England charm. Delicate pastry kissed with pure maple syrup creates a breakfast treat that whisks you straight to a rustic kitchen in Vermont.
Ingredients
Scale
Main Ingredients:
- 3 ½ cups (875 milliliters) all-purpose flour
- 1 cup (250 milliliters) whole-wheat flour
- 1 cup (250 milliliters) quick-cooking oats, plus additional for sprinkling
- 1 pound (454 grams) cold unsalted butter, diced
- 4 extra-large eggs, lightly beaten
Leavening and Seasoning:
- 2 tablespoons baking powder
- 2 tablespoons granulated sugar
- 2 teaspoons salt
Liquid and Binding Ingredients:
- ½ cup (125 milliliters) cold buttermilk
- ½ cup (125 milliliters) pure maple syrup
- 1 egg beaten with 1 tablespoon milk or water, for egg wash
Glaze Ingredients:
- 1 ¼ cups (310 milliliters) confectioners’ sugar
- ½ cup (125 milliliters) pure maple syrup
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the baking environment by heating the oven to 400 degrees Fahrenheit (204 degrees Celsius). Create a non-stick surface by lining a baking sheet with parchment paper, ensuring even heat distribution.
- Craft the dry foundation by combining all-purpose flour, whole-wheat flour, rolled oats, baking powder, granulated sugar, and kosher salt in a spacious mixing bowl or electric mixer fitted with a paddle attachment.
- Incorporate cold butter into the flour mixture, dicing it into small cubes. Work the butter through the dry ingredients using low-speed mixing or manual techniques until the texture resembles coarse pea-sized crumbs.
- Whisk together buttermilk, pure maple syrup, and large eggs in a separate container, creating a smooth, cohesive liquid mixture that will bind the scone dough.
- Gently integrate the wet ingredients into the flour-butter blend, stirring until just combined. Maintain a slightly sticky consistency while avoiding overmixing, which could result in dense, tough scones.
- Transfer the delicate dough onto a generously floured work surface. Using a lightly floured rolling pin, carefully flatten the dough to approximately 3/4 to 1 inch thickness. Utilize a 3-inch round cutter to shape the scones, handling the dough minimally to preserve its tender texture.
- Arrange the cut scones on the prepared baking sheet, spacing them 2 inches apart to allow proper rising and browning. Delicately brush the scone tops with egg wash to achieve a golden, glossy finish.
- Bake the scones for 20 to 25 minutes, monitoring until they develop a rich, golden-brown color and are fully cooked through. The edges should appear slightly crisp and the center firm to the touch.
- While the scones cool on a wire rack for 5 minutes, prepare the maple glaze by whisking confectioners’ sugar, maple syrup, and vanilla extract until achieving a smooth, drizzling consistency.
- Complete the scones by generously drizzling approximately of maple glaze over each pastry. For an optional decorative touch, sprinkle additional rolled oats on top to enhance visual appeal and texture.
Notes
- Cold butter guarantees ultra-flaky scones by preventing complete butter melting during mixing.
- Minimal mixing prevents tough, dense pastry texture, keeping scone crumb tender and light.
- Refrigerating dough midway stops butter from softening, maintaining crucial pastry structure.
- Strategic baking sheet spacing allows heat circulation, ensuring uniform golden-brown edges.
- Warm scones absorb glaze beautifully, creating delectable sweet-topped breakfast treats.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 400 kcal
- Sugar: 14 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg