Scones are one of my favorite breakfasts or afternoon snacks. I particularly love scones because they can be frozen and then baked straight from the freezer. This scone is hearty, yet light, version of my favorite treat.
I adore scones and I have a backlog of scone recipes waiting to be made. These scones are slightly different than most other recipe I’ve made because they call for eggs and I generally make scones when I am out of eggs. The scones bake up big and fluffy. In fact, this is the lightest scone I’ve made yet. What I really like about this recipe is the whole wheat flour and oats, which add a little whole grain goodness to an otherwise sweet treat. I substituted plain yogurt for buttermilk because that’s what I had on hand.
- 1 3/4 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup quick or old fashioned oats
- 1 Tablespooon baking powder
- 1 teaspoon salt
- 1 Tablespoon sucanat
- 1 cup (2 sticks) cold butter
- 1/4 cup yogurt
- 1/4 cup maple syrup
- 2 eggs
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla
- 1-2 Tablespoons maple syrup
In a large bowl whisk together flours, oats, baking powder, sugar and salt.
Using two knives, a pastry cutter or in a food processor, cut in butter until mixture is in pea-sized lumps.
In a small bowl, whisk together eggs, yogurt and maple syrup.
Make a well in the flour mixture and add wet ingredients to dry ingredients. Gently stir just until dough forms.
Pat dough out in to a disk on a parchment lined cookie sheet. Cut disk in to 8 wedges. Bake at 400 degrees for 20-25 minutes. Allow scones to cool on a baking rack.
For the glaze, mix together sugar, vanilla and maple syrup. Add enough milk to make the icing spreadable. Drizzle over scones.
Adapted from Tammy’s Recipes.