Maple-Oatmeal Scones

From the Jan/Feb 2010 Food Network Magazine
I really should have taken a picture. They were beautiful. I'll post the recipe as it was in the magazine. I cut the recipe in half and used a 2 inch round cookie cutter (rather than the 3 inch round the recipe calls for). It made 12 of that size. Those were big enough for us!

Active: 30 min/ Total: 50 min
Makes 14 very large round scones

FOR THE SCONES
3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking oats (I used old fashioned and it turned out fine), plus additional for sprinkling if desired (I didn't sprinkle)
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold unsalted butter, diced
1/2 cup cold buttermilk (you can make your own buttermilk. 1 T lemon juice, add milk to make 1 cup)
1/2 cup pure maple syrup
4 extra-large eggs, lightly beaten
1 egg beaten with 1 tablespoon milk or water, for egg wash

FOR THE GLAZE
1 1/4 cups confectioners' sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract

1. Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.

2. Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.

3. Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.

4. To make the glaze, combine the confectioner's sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

Recipe from The Barefoot Contessa Cookbook.

Eggnog Scones

(Big Thanks to my sister LeAnne for this yummy)
These are a family favorite we enjoy during "eggnog" season, but it is hard to keep the kids from drinking the eggnog before I make the scones! Now they ask, "Is this for scones?"

When you serve these warm with a glass of milk or Hot Chocolate you will be Feelin' the season, trust me.

3 C. Flour
1/4 C. Sugar
2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1/4 tsp. nutmeg
1/2 C. Butter, cut into pieces
1 C. Eggnog

Combine dry ingredients. Cut in butter. Make a well in center and add eggnog. Stir with a fork until moistened. (You may have to add a bit more eggnog, but do not make it sticky) Divide in 2 pieces. Pat or roll gently into a 1" circle (approximate shape). Cut in 6 wedges. Repeat with second piece of dough. Put on lightly greased cookie sheet. Bake 425 degrees for 10-12 minutes. For variety, you can add 1/2 C. craisins and/or nuts.