maple oat scones

Question: what's up with the sudden obsession with muffin tops? The food. Not the unfortunate spare tire I keep seeing above many a waistband these days. I hear commercials for muffin tops, see them at every bakery, hear people raving.

Confession: I just don't get it. Since when did the entire human race mutually decide that the muffin stump was so vile? It's the exact same thing as the top of the muffin people! It's all muffin all the time up in there! Stump or top, it's gonna taste the same. And, for that matter, who can possibly be full off a danged muffin top? Psssht. Those aren't the kind of people I have any interest in knowing, that's for certain. I'm an equal opportunity muffin eater, I love muffin top and stump equally. Don't hate, appreciate!

Guess what's great about scones? No top/stump deliberation. It's just a simple scone. No debate. Just home-baked goodness. And this particular variety will not disappoint. Maple syrup + oatmeal = the perfect on-the-go breakfast...especially for those days when you're just not sure where you stand in the great muffin top/stump debate. (sigh)

Are you getting sick of scone recipes yet? Good, because I could make scones until my dying days. I just love 'em so much! Look out for another scone recipe coming your way next week. Scones for life!

Maple Oat Scones

Ingredients:
1 1/2 cups all purpose flour
3/4 cups quick cooking oats
2 tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/3 cup butter, cold
1/4 cup pure maple syrup
1/2 cup buttermilk
1/2 tsp vanilla extract
cinnamon glaze (recipe below)

Preheat oven to 400F. Line baking sheet with parchment paper or use baking stone.

In a large bowl, whisk together flour, oats, sugar, baking powder and salt. Cut in butter with your fingertips, making sure no pieces larger than a big pea remain.

In a medium bowl, whisk together maple syrup, buttermilk and vanilla. Pour into flour mixture and stir until the dough comes together.

Place dough onto baking sheet and press into a circle, approximately 1/2 inch thick and 7 inches in diameter. Cut into six slices.

Bake for 20-24 minutes, until scones are golden brown. Transfer scones to a wire rack and allow to cool slightly before drizzling with glaze.

Cinnamon Glaze
1 cup confectioners’ sugar
2-3 tbsp milk
1/2 tsp ground cinnamon

In a small bowl, whisk together confectioners’ sugar, 2 tbsp milk and cinnamon until smooth. Add more milk if necessary, to smooth glaze and bring it to a pourable consistency.

Drizzle over scones.

Yields 6 scones
Source: Slightly adapted from Baking Bites