Oatmeal Baking Powder Recipe

Recipe: Maple-Oatmeal Scones

Anne Stein from Baltimore wrote in looking for a good recipe for oatmeal scones. Susan Bacon from Knoxville, Tenn., sent in her favorite recipe. It comes from "The Barefoot Contessa Cookbook" by Ina Garten. She said these scones are easy to make and always well liked by young and old. Unlike some scones that can tend to be on the dry side, these turned out light and soft on the inside with a slight crunch on the outside. You can control the degree of sweetness with the amount of glaze you use. While the recipe says it makes 14 scones I found it made quite a few more than that. The recipe could easily be cut in half or you could freeze some and bake them off when you need them.

Maple-Oatmeal Scones

Makes 14 scones

For the scones :

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 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

For the glaze:

1 1/4 cups confectioners sugar

1/2 cup pure maple syrup

1 teaspoon vanilla extract

1. Preheat the oven to 400 degrees. 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-sized 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 or wedges and place on a baking sheet lined with parchment paper.

3. Brush the tops with the 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 confectioners sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each with about 1 tablespoon of the glaze. Sprinkle some uncooked oats on the top for garnish if desired.

Baking on the Brain: Oatmeal Raisin Cookies - Take 2

I love OMRCs, the taste, the texture and the warm, inviting smell they leave in the kitchen while they're baking. My very first blog post was a recipe for  Slightly Healthier Oatmeal Raisin Cookies  because I needed my OMRC fix and am unable to eat the regular kind. But I made a batch for friends the other day and tweaked my recipe a little with apparently good results so I decided I'd post up this recipe too! After all, you can NEVER have too many oatmeal raisin cookie recipes :P Imagine living in a place where the heartwarming and homely smells of freshly baking cakes, biscuits and lovely things permeated the air. That's the perfect description for my apartment on a very regular basis. I love to bake. I love cooking in general, but baking and making sweet things is just my forte. For people who don't know, my surname is Forte.

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