Best 2 Restaurant Quality Maple Oatmeal Scones Recipes

In the realm of breakfast pastries, few treats can rival the allure of a perfectly crafted maple oatmeal scone. With their tender, crumbly interiors and crisp, caramelized exteriors, these delectable delights offer a symphony of flavors and textures that can elevate any morning routine. Whether you prefer them studded with plump raisins, crowned with a generous drizzle of maple glaze, or simply savored in their classic simplicity, achieving restaurant-quality maple oatmeal scones at home is an art form that requires careful attention to detail and a touch of culinary finesse. In this comprehensive guide, we will embark on a culinary journey to unlock the secrets of crafting these delectable scones, ensuring that your taste buds are treated to a truly extraordinary breakfast experience.

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MAPLE-OATMEAL SCONES

Maple-Oatmeal Scones image

Provided by Ina Garten

Categories dessert

Time 50m

Yield 14 servings

Number Of Ingredients 14

Ingredients

3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking oats, plus additional for sprinkling
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold unsalted butter, diced
1/2 cup cold buttermilk
1/2 cup pure maple syrup
4 extra-large eggs, lightly beaten
1 egg beaten with 1 tablespoon milk or water, for egg wash
1 1/4 cups confectioners' sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract

Steps:

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.
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.
Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
To make the glaze, combine the confectioners' 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.

RESTAURANT-QUALITY MAPLE OATMEAL SCONES

Restaurant-Quality Maple Oatmeal Scones image

Great with a cup of coffee or tea or anytime! You may substitute chopped dried pears for the dried cherries if you wish.

Provided by MARBALET

Categories Scones

Time 38m

Yield 24

Number Of Ingredients 16

Ingredients

¾ cup dried cherries
1 egg
¾ cup buttermilk
¾ teaspoon vanilla extract
3 cups all-purpose flour
½ cup rolled oats
1 tablespoon cornstarch
2 ½ teaspoons baking powder
½ teaspoon baking soda
⅜ teaspoon salt
¾ cup white sugar
2 tablespoons real maple syrup
½ teaspoon maple flavored extract
¾ cup unsalted butter
1 egg white
1 teaspoon white sugar

Steps:

Preheat oven to 425 degrees F (220 degrees C). Line a heavy duty baking sheet with parchment paper. To prepare fruit, cover with boiling water and let stand 5 minutes. Drain and dry with paper toweling.
In a two cup measure, stir together the egg, buttermilk and vanilla, maple syrup and maple extract.
In a food processor bowl, place the flour, oatmeal, corn starch, baking powder, soda, salt and sugar. Process briefly to blend ingredients. Drop in chunks of butter and pulse to cut in. Stop when you have a coarse, grainy mixture. Alternately you can do this by had with a pastry blender or two knives.
Remove mixture to a large mixing bowl. Make a well in the center. Stir in buttermilk/egg mixture. Blend in dried cherries. Stir with a fork to make a soft dough.
Turn out onto a lightly floured work surface and knead only to get a slightly cohesive dough. Divide the dough into 3 equal size pieces. Pat each piece into an 8 to 10 inch circle, 1/2 to 3/4 inch thick. Cut each circle into eight wedges. Place on baking sheet. Paint tops with beaten egg white and garnish with about 1 teaspoon of the sugar.
Bake at 425 degrees F (220 degrees C) for 15 to 18 minutes or until golden brown.

Nutrition Facts : Calories 167.2 calories, Carbohydrate 24.7 g, Cholesterol 23.3 mg, Fat 6.3 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 3.8 g, Sodium 128.6 mg, Sugar 10 g

Tips:

Use high-quality ingredients: The better the ingredients, the better the scones will be. Use real maple syrup, fresh oats, and high-quality butter.
Be careful not to overmix the dough: Overmixing will make the scones tough. Mix the dough just until it comes together.
Chill the dough before baking: Chilling the dough will help the scones to rise more evenly.
Bake the scones at a high temperature: This will help the scones to develop a crispy exterior and a tender interior.
Don't overbake the scones: Overbaking will make the scones dry and crumbly. Bake the scones just until they are golden brown.

Conclusion:

These restaurant-quality maple oatmeal scones are the perfect way to start your day. They are light and fluffy, with a crispy exterior and a tender interior. The maple syrup and oats give them a delicious flavor that everyone will love. Serve them warm with butter and honey for a truly special treat.